Newsgroups: rec.food.cooking
From: veatch@cs.toronto.edu (Tim Veatch)
Subject: Re: marshmallows
Organization: University of Toronto
Distribution: na
Date: 19 Nov 92 05:13:30 GMT

fielden@spot.Colorado.EDU (j. a. fielden) writes:

veatch@cs.toronto.edu (Tim Veatch) writes:
>popcorn balls are made from marshmallows, too.

fielden@spot.Colorado.EDU (j. a. fielden) writes:
>Please tell us how! I've always made them with karo syrup is 
>marshmallow easier?

Easier? probably not... but not much harder.
Here's what I have...

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Marshmallow Popcorn Balls (with corn syrup)
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=

   3/4 cup light corn syrup
   3 cups sifted confectioners sugar
   1 tablespoon water
   24 large marshmallows
   1 teaspoon vanilla
   unsalted popcorn (don't know how much)

Mix water, corn syrup and 1.5 cups sugar.
Cook uncovered over low heat until bubbly, stirring occasionally.
Stir in remaining sugar.  Remove from heat.
Stir in marshmallows and vanilla until marshmallows are melted.
Pour syrup over popped corn and toss quickly
until all popcorn is well-coated.
With well greased hands, mold into desired shapes.

Tim's comments:
   I got this recipe from a newspaper years ago which
   showed the popcorn molded into an Easter rabbit with
   several popcorn Easter eggs beside it.
   Food coloring was added to the melted marshmallow
   mixture to color the eggs.
   My mom and I have made the Easter rabbit several times.
   I've made a snowman once.
   This recipe is nice because the mixture coats the popcorn
   a very nice white (white Easter rabbit and snowman).

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Marshmallow Popcorn Balls (with gelatin)
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+

   12 tbsp butter or margarine
   6 cups tiny marshmallows
   3 ounce package of gelatin (no flavor or flavored)
   6 quarts unsalted popcorn

Melt butter or margarine over medium heat.
Add marshmallows and stir until melted.
Blend in gelatin, pour over popcorn and mix well.
With buttered or wet hands, form into balls.

Tim's comments:
   I remember making this often, however it was a long
   time ago and, therefore, don't remember much about it.
   I believe I preferred the non-flavored gelatin.

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Rice Krispies Treats (Tim's version)
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+

Each batch has:
   1/4 cup butter or margarine
   5 cups miniature marshmallows or 40 large size marshmallows
   1/2 tsp vanilla

Batch 1: 5 cups of rice krispies
Batch 2: 3 cups of rice krispies
Batch 3: 5 cups of rice krispies

Grease a 13x9" cake pan.
For each batch: use a large microwavable bowl to melt butter
and marshmallows for approximately 3 to 4 minutes.
Watch it carefully because the marshmallows like to expand.
Every so often (at least twice) take it out to stir.
Afer the marshmallows have melted, stir in the vanilla
and then the cereal.

Layer each batch in the cake pan.  Smooth the mixture
out each time, but do not press down.  Pressing down
will only make it harder to chew.

The recipe on the side of the cereal box calls
for 6 cups of the cereal.  I prefer this 3 layered
method above, because the center layer is so soft.
I like to add red food coloring to the center layer.
Of course, this doesn't make the layer red because of the cereal,
but it does tint it a bit to accent the layers.

Then let cool and cut into squares.
If you like 'em warm, you can nuke a square in the microzapper for 20 seconds.

      Cute story:  A co-worker once loved the rice krispie treats I made
      and wanted to make it for her friend's birthday.  So I gave her this
 ^ ^  recipe.  When she finished, they hadn't cooled down yet and she
 - 0  was confused: they were still soft; Tim's were much harder.
  |   So she gets her husband and they put a cloth over it, then books
 \_/  and they press down on them.  The next day at work, she brings them
      in and nobody could eat 'em - they were like rocks!  I can still
      see my manager's face when he bit into one.  And *I* was in trouble!
      Go figure!  Fortunately a microwave saved the day.

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