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Peanut Butter Marshmallow Fudge Candy Recipe

Ingredients:

• 
  1 (12 ounce) package semi-sweet chocolate chips
• 1 cup chunky peanut butter
• 4 cups mini marshmallows

Directions:

1. 1
   Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
2. 2
   Fold in marshmallows.
3. 3
   Pour into greased 9 inch square pan.
4. 4
   Chill until firm.
5. 5
   Cut into squares.

Toasted Marshmallow Milk Shake Recipe!

Makes 1 milkshake

 

Ingredients:

3 scoops vanilla ice cream
1 tablespoon whole milk
2 tablespoons yogurt, vanilla
5 large marshmallows, toasted

Directions:

1 Place ice cream, milk, and yogurt in a blender. Blend until well mixed and kind of sticks to the sides of the blender container.
 

2 Add 3 toasted marshmallows. Blend again.
 

3 Pour into tall glass and top with whipped cream and remaining 2 marshmallows.

Source: http://www.food.com/recipe/toasted-marshmallow-milk-shake-398458

Toasted Coconut Marshmallow Squares Recipe!

Makes 48 squares

 

Ingredients:

2 cups unsweetened dried shredded coconut
3 (1/4 ounce) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract

Directions:

1 Preheat oven to 350 degrees F with the rack in the center of oven.
 

2 Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
 

3 Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
 

4 Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
 

5 Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
 

6 Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.
 

7 Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
 

8 Remove from heat and allow to stand until bubbles dissipate.
 

9 With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
 

10 Increase speed to high and beat until very thick, about 15 minutes.
 

11 Add vanilla and coconut extracts and beat 1 minute more.
 

12 Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
 

13 Let stand, uncovered, at room temperature until firm, about 2 hours.
 

14 Run a sharp knife around edge of marshmallow and invert onto a cutting board.
 

15 Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
 

16 Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.

Source: http://dessert.food.com/recipe/toasted-coconut-marshmallow-squares-268160