Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Saturday, October 26, 2013

Pumpkin Marshmallows Homemade!

This is the Marshmallows cut so you can see the nice big squares with the lush Pumpkin fluff inside! THESE ARE WONDERFUL!



FRESH MADE & IN THE PAN! These must sit overnight before I may cut them so they set up for a firm but FLUFFY SOFT MARSHMALLOW! I am SO EXCITED that I had to share these with you tonight! After I cut these I will post the photo in the morning! I am a MARSHMALLOW FANATIC & wondered if I could add pumpkin & come up with a NICE candy for Halloween & Thanksgiving! THESE ARE THE RESULTS & I am HAPPY with THEM! Lots of Pumpkin flavor with spices added & then the heavenly fluff of Marshmallow!  These are WORK but WORTH IT!
4, 1oz packs of Knox Gelatine
1/2 Cup Cold Water
Stir that together in a very DEEP mixing bowl & let sit for 1/2 hour. NEXT:
IN a large DEEP HEAVY PAN place the following:
1/2 Cup Water
3 Cups Sugar
2 Cups Light Corn Syrup
1/2 TSP Salt
1, 15oz. Can Pumpkin
2 TSP Cinnamon
Dash of Cloves. Nutmeg & Ginger if desired
Over low heat stir this together until sugar is melted. NOW IT GET TRICKY! Over HIGH heat cook & STIR until mixture reaches 244 degrees hard ball candy stage. Wear an oven mitt so splatters from candy do not burn & stir so candy does not stick & burn on the bottom of the pan! as SOON as it reaches 244 degrees REMOVE FROM HEAT & add vanilla & spices, stir well. NOW slowly pour mixture into your gelatine mixture beating with a mixer as you pour. I use a hand mixer! Get someone to pour as you beat. Now beat on high for 15 minutes! YES 15 minutes! You will get LOVELY FLUFFY MARSHMALLOW! DO NOT QUIT BEFORE 15 MINUTES or you will not get FLUFFY Marshmallows! In a glass 9x13 pan butter the pan & then dust with any of the following:
Confectioners Sugar
Confectioners Sugar & Cinnamon Mixture ( 2 Cups sugar to 3 TSP Cinnamon)
Sanding Sugar
Pour Marshmallow mixture spooning it in to the pan that you prepared. Cover the top with any of the above you chose.
NOW LET PAN SIT OUT  OVER NIGHT to set up. In the morning cut into squares the size you wish & dip the sides into the above you chose to use for the pan & the top of the Marshmallows! DELICIOUS & UNIQUE!

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