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Step 1 Lightly spray four 12-hole round-based gem irons, 1 fluid ounce silicon baking molds or 1 fluid ounce mini muffin pans with oil. Step 2 Prepare the marshmallow mixture as instructed. Step 3.

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Pour gelatin and cold water into your stand mixer bowl and combine. Set aside. Combine sugar, water, honey and corn syrup in medium saucepan. Using a spatula, stir the mixture to combine the ingredients. Clip a candy thermometer to the side of the pan and cook the sugar mixture on high heat without stirring until it reaches 245°F.

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Place 1/2 cup of the water and the strawberry puree in the bowl of a large stand mixer . Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes. Place the remaining 3/4 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a.

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Let the mixture cool to 212°F. Once cooled to 212°F, carefully pour the sugar mixture into the gelatin mixture, whisking on low speed for about 30 seconds, or until combined. When combined, increase the speed to high. Continue to whisk on high for 11-13 minutes, or until the mixture is very thick (doubled in size).

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By Stephanie Wise. Created January 10, 2017. Take your hot cocoa or holiday dessert to the next level by topping it with these homemade marshmallows. As convenient as it is to buy everything premade or prepackaged at the store, sometimes the homemade version is just too good to pass up. Take these homemade Cherry Marshmallows, for example.

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1/2. cup water. 1/8. teaspoon salt. 3/4. cup (15g) freeze-dried strawberry slices, pulverized in a mortar or mini food processor and kept in a covered container until needed. Alice Medrich is a Berkeley, California-based pastry chef, chocolatier, and cookbook author. You can read more about what she's up to here.

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Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray. Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes.

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Line a baking sheet with parchment paper and set aside. Place granulated sugar in a small bowl and roll each piece of cookie dough in the sugar. Place sugared dough balls on parchment lined baking sheet. Bake as directed on the cookie dough package. Remove from oven and cool cookies completely before proceeding.

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Add the melted butter and mix well until crumbly and completely combined. Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 15 minutes or until lightly golden. While the slice is still warm, spread the jam over the top. Cut each marshmallow in half (using scissors is easiest).

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Mix the dry ingredients together, then rub in the butter until the mixture resembles breadcrumbs. Gradually add enough milk to create a dry dough. Knead the dough gently, then roll it out thinly and cut into 3-inch (7.5 cm) rounds. Chill the biscuits for 15 minutes, then bake at 325 F (160 C) for 10-15 minutes.

Edible Gift JamSwirled Marshmallows West of the Loop

Let the mixture cool to 212°F. Once cooled to 212°F, carefully pour the sugar mixture into the gelatin mixture, whisking on low speed for about 30 seconds, or until combined. When combined, increase the speed to high. Continue to whisk on high for 11-13 minutes, or until the mixture is very thick (doubled in size).

Place the cookies on a greased baking tray and chill for 20 minutes. Preheat the oven to 350 degrees F (180 degrees C). Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes. Transfer the cookies to a cooling rack to completely cool.

Edible Gift JamSwirled Marshmallows West of the Loop

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Top with marshmallows. Prep. Preheat your oven to 400°F (205°C) and butter or spray with non-stick spray a 9x13 baking dish. Layer the Yams. Open and drain a 40-ounce can of canned yams, then spread the yams evenly on the bottom of the baking dish. Make sure to have the yams mostly in a single layer (photo 1).

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Preheat the oven to 400 degrees F (200 degrees C). Place drained sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Dotdash Meredith Food Studios. Sprinkle with brown sugar. Layer with miniature marshmallows. Dotdash Meredith Food Studios.