Slice of Life: Marshmallows

By Eileen Goltz

Issue of June 12, 2009 / 20 Sivan 5769

There seems to be two kinds of marshmallow lovers: those that swear by the cute mini- or medium sized cylindrical spheres of sugar, or those that prefer the jar version of goo called Marshmallow Fluff. Now I’m not saying that one is better than the other, because obviously the winner in the marshmallow contest is the person who gets to eat the stuff.

Many people aren’t aware that there actually is a plant called the marshmallow plant. In the olden days, marshmallows used to be made from the boiled extract of its roots combined with eggs and sugar. This process was extremely time consuming and tres expensive. Today, marshmallows typically are created by combining corn syrup, gelatin, gum arabic, egg and flavorings, and shooting them through a tube.

Now if this were my typical food column, I’d be telling you that marshmallows are always in season and they are available year round.

They come in various shapes, sizes, flavors and colors and have a shelf life (if you keep them in an airtight container or bag, it’s at least 6 months). When figuring out exactly what type or size of marshmallow you want, (or for what purpose you intend to use them) you want make sure they’re soft (OK, you can squeeze them a little) and buy them.

Be warned, however, even though many commercial brands of marshmallows have a generic K on them, the gelatin they use is not considered kosher, as most gelatins are animal based. There are, however, marshmallows made by companies like Elyon and Emes that are specifically made for the kosher consumer.

With summer just a few days away, marshmallow sightings will become much more frequent. With this in mind and the term s’more allegedly standing for ‘Gimme some more,’ I say bring on the marshmallow recipes and let’s get cooking.

COCONUT AND MARSHMALLOW CAKE (dairy)

• 1 cup flour
• 1 cup self-rising flour
• 5 eggs
• 2 teaspoons vanilla
• 2 cups sugar
• 1 cup butter or margarine
• 1 cup milk

FILLING

• 1 cup sugar
• 1 cup milk
• 1 lb. frozen coconut
• 12 lg. marshmallows
• 1 teaspoon vanilla

ICING

• 2 cups sugar
• 1/2 cup margarine
• 1 sm. can 6 oz. evaporated milk
• 2 tablespoons cocoa

Preheat oven to 350. Cream together 2 cups sugar and 1 cup shortening. Beat in eggs 1 at a time. Sift the flour together. Add to the sugar mixture, alternating with the cup of milk. Stir in vanilla. Pour into 3 greased and floured cake pans. Bake for 30 to 35 minutes. Meanwhile, place 1 cup sugar and 1 cup milk in saucepan and bring to a boil. Add coconut and marshmallows. Stir and boil for 5 minutes. Stir in vanilla and set aside.

When the cakes are done let them sit for 5 minutes and then remove them from the pan. Spread the filling between the layers while they are still hot (you may want to use tooth picks to stabilize the cake). Let cool and frost.

Combine all ingredients and cook over medium heat. Stir constantly until thick and it forms a soft ball when small amount is dropped in cold water. Cool and frost top and sides of cake. Frosting for 1 cake. Serves 10 to 12.

MARSHMALLOW BLUEBERRY CREAM PIE (dairy or pareve)

• 1-1/3 cups vanilla wafer crumbs
• 1/4 cup butter or margarine, melted
• 2-1/2 cups blueberry pie filling
• 1 cup whipping cream or non-dairy whipped topping
• 1/2 teaspoon vanilla
• 2 cups mini marshmallows

Combine crumbs and butter or margarine; press onto bottom of 9-inch square baking pan. Cover with pie filling; chill. Whip cream with vanilla; fold in marshmallows. Spread over filling. Chill several hours before serving.

WHOOPIE PIES      (dairy or pareve)

This is a recipe I’ve had for years. I got it off the back of the Fluff jar and it’s as good today as it was when I first made it.

• 1 egg
• 1/3 cup oil
• 1 cup sugar
• 2 cups unsifted flour
• 1/3 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk or non-dairy substitute
• 1 teaspoon vanilla

Filling

Heat oven to 350. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15.

FILLING

• 1/2 cup butter or margarine
• 1 cup confectioners’ sugar
• 1 cup Marshmallow Fluff (about half of a 7 1/2-oz. jar)
• 1 teaspoon vanilla

In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.

ROCKY ROAD POPCORN (pareve)

• 1 cup plain popped popcorn
• 1 cup mini marshmallows
• 1 cup salted peanuts
• 1 pound semi-sweet chocolate, chopped

Coat a 12-cup mini muffin pan with cooking spray. Divide popcorn, marshmallows and peanuts evenly among the cups. Place the chocolate into a microwave-safe container. Heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. Pour into the muffin cups, filling to the top. Gently tap the pan on the counter to release any bubbles. Refrigerate until chocolate is set. Unmold and serve. Makes 12. This recipe can be doubled or triple and made in larger muffin tins.

MARSHMALLOW FROSTING (dairy or pareve)

• 1/4 cup (1/2 stick) margarine or butter, softened
• 1 jar (7 oz.) Marshmallow Fluff
• 1 teaspoon vanilla
• 1 pkg. (16 oz.) powdered sugar
• 1 to 2 tablespoons milk or non dairy substitute, divided

In the bowl of an electric mixer combine the margarine, fluff and vanilla. Beat on medium speed until well blended. Gradually add the sugar, beating until well blended. Blend in 1 tablespoon of the milk. Add remaining 1 tablespoon milk if necessary for desired spreading consistency. Recipe makes enough to fill and frost a 2-layer cake. Makes 2 cups

BUTTERSCOTCH BARS (dairy or pareve)

• 2 tablespoons butter or margarine
• 1 cup white sugar
• 1/4 teaspoon salt
• 1/3 cup half-and-half cream or non dairy substitute
• 1 cup miniature marshmallows
• 1 cup butterscotch baking chips
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1 cup roasted Spanish peanuts

Line an 8x8 or 9x9 inch square pan with waxed paper. In a medium saucepan, combine butter, sugar, salt and half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching. Remove from heat and stir in the marshmallows, and butterscotch chips. Press the mixture into the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. Spread over the mixture in the pan. Refrigerate for 2 hours before cutting into squares. Serves 12.