Caramel Apple and Pecan Pie Marshmallows

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caramel apple pecan pie marshmallows

Happy Friday, everyone! It’s been a busy week here at the Byrd house. We moved into our new place and have been spending every minute getting it unpacked and feeling like home.

Well, almost every minute. 

I’ve also been spending some time getting acquainted with our new kitchen and, judging by how these caramel apple and pecan pie marshmallows turned out, I think we are going to get along just fine. 

Making your own marshmallows is incredibly satisfying. I first tried last year and was so surprised that I didn’t need any special kind of equipment or anything. Just a few pots and pans and my stand mixer. Don’t have a stand mixer? Don’t let that discourage you! You can totally make your own batch of marshmallows using an electric hand mixer too and, when you are done making the marshmallows, you can come back and enter the MARS Bake In The Fun Sweepstakes for a chance to win your own! 

 

MARS Bake In The Fun Sweepstakes

 

To make these caramel apple and pecan pie marshmallows, you are going to start by gathering your ingredients. You will need: Mott’s® Apple Juice, 2 packets of unflavored gelatin, a package of a Pillsbury™ Moist Supreme® Cake Mix, granulated sugar, confectioner’s sugar, caramel, vanilla extract, cinnamon, salt and a package of M&M’s® Pecan Pie. 

I had the gelatin and sugar already, but was able to find everything else at Walmart. 

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In a bowl, combine 2 packets of gelatin mix with 8 Tablespoons of cold apple juice and set aside. While that is setting, grease an 8×8 pan with butter and sprinkle with a coating of confectioner’s sugar. 

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In a saucepan, combine 1/3 cup of cold water with 1 1/2 cups of granulated sugar. Stir, over medium heat, until the sugar is dissolved. Once the sugar is dissolved, add the gelatin mixture to the pan and whisk until boiling. 

Once you have that mixture boiling, pour it into the bowl of your mixer and let cool for about 10 minutes. When cooled, add 1 tsp vanilla extract along with 1/4 each of salt and cinnamon. Start mixing on medium speed for about 10-15 minutes, or until mixture is white, shiny and thick. 

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At this point, your kitchen will smell perfectly fallish. You can thank me later. 

Pour your marshmallow mix into your pan, sprinkle with more confectioner’s sugar and put into the fridge to set for a few hours. Oh, and make sure to call dibs on the spatula before anyone else beats you to it. Again, you can thank me later. 

Once you have let them cool completely, it’s time for the fun part! 

I suggest cutting them into squares before you add your toppings. Once cut, drizzle a bunch of caramel sauce on top and then add a whole lotta M&M’s®. When they look something like this…

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…you’re done. 

Now, you could just leave these alone and eat them as they are. Or you could take it to the next level and turn them into a filling for a nice, fall s’more. 

Yep, I went there. 

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Get one of these bad boys sandwiched between two layers of a Pillsbury™ Moist Supreme® Cake and you’ve got yourself a little slice of fall heaven. 

You’re welcome. 

Tons of other bloggers are sharing their favorite fall recipes here and I know that I am looking forward to trying some of them out while breaking in our new kitchen. Which one would you try first?

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byrd food: coconut marshmallows

Mmmm…There’s nothing better than a mug full of chocolate on a cold winter’s night. amiright? Especially when said mug is overflowing with fluffy marshmallow goodness. 

homemade  coconut marshmallows

I can feel the judging eyes through the computer screen. You don’t think I know what I’m talking about because “it doesn’t get cold in Hawaii”, right?

homemade  coconut marshmallows

Well, I’m here to tell you that it does get cold in Hawaii. Sure, not below-freezing cold. But cold enough for our coconut oil to turn solid(ish). 

Solid(ish) oil = cold. It’s science. 

homemade  coconut marshmallows

Speaking of coconuts (kinda) go back to that mug of hot chocolate with me. Imagine it now overflowing with fluffy, COCONUTTY marshmallows. Ohhhh yeah. It’s as good as you think it is. And they are super easy to make! 

I’m sharing the recipe with you now, so wipe that drool off your chin and get in the kitchen!

coconut marshmallows
Yields 12
Fluffy, coconutty marshmallow goodness.
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Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 2 packs gelatin
  2. 8 TB cold water
  3. 1 1/2 cups granulated sugar
  4. 1/3 cup cold water
  5. 2 tsp coconut extract
  6. 1 tsp vanilla extract
  7. 1/4 tsp salt
  8. confectioner's sugar for dusting
Instructions
  1. In a small bowl, pour gelatin and stir in 8 TB cold water. Set aside.
  2. Grease an 8x8 pan with butter, then sprinkle confectioner's sugar in pan to coat well.
  3. In a small saucepan, combine 1/3 cup cold water and the granulated sugar. Over medium heat, continue stirring until the sugar has dissolved (approximately 3-4 minutes)
  4. Add gelatin mixture to the saucepan and whisk until boiling. Once boiling, remove from heat.
  5. Pour saucepan contents into bowl of electric mixer and let cool (about 5 minutes)
  6. Add coconut extract, vanilla extract and salt.
  7. With the whisk attachment, beat the mixture on medium-high speed for 10-15 minutes. Just enough for the mixture to turn white, shiny and thick.
  8. Spread into your 8x8 pan and top with confectioner's sugar.
  9. Place into fridge and allow to set until ready to serve (approximately 3 hours)
Notes
  1. Want to make these extra special? Try dipping them in melted dark chocolate and sprinkling toasted coconut or macadamia nut on top!
Adapted from food.com
Adapted from food.com
BRINGING UP BYRDS http://www.natashabyrd.com/
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