Plush Puffs marshmallow recipes: Plush Puffs are great when used in your own cooking, especially as the main ingredient in a desert! Here are a few of our favorites, and we'd love to hear from you what you're cooking up with Plush Puffs!
Toast Them: Our first and foremost suggestion: TOAST THEM! Make sure you take the opportunity to roast one of each flavor either in a toaster oven or over the stove (or best with friends over a backyard firepit or grill). The taste is simply amazing! Roasting the Coconut, Caramel, Chipetta, or Maple Pecan will knock your socks off, and even flavors that seem a little strange (like Peppi-Mint or Lemon) provide an unexpected treat. Toast them! Enough said.
Summertime is ‘Smores time! The possibilities to making a creative and unique ‘Smore are nearly endless with a Plush Puff marshmallow. But just to get you started, here are some ideas. We’re sure you’ll have more of your own. So gather round the campfire, grill or fire pit and bring ‘smores to a whole new heavenly level!
Chocolate – Coconut Fantasy ‘Smore
Serves: 4
Prep Time: 5 or so minutes
Cook Time: 2 minutes
2 White Coconut Chocolate Bars (Lindt makes one)
4 Chocolate Chipetta Plush Puff Marshmallows
2 Tablespoons Toasted Coconut
8 Chocolate Graham Cracker Halves or Chocolate Wafers
Using a long bamboo skewer or fork, toast the chocolate marshmallows until lightly browned and melty – about 1 minute (see toasting techniques in Toasting Plush Puffs). Arrange the grahams on a platter, top each graham cracker with a comparably sized piece of white coconut chocolate bar, top with the warm roasted marshmallow and then sprinkle each with some toasted coconut. Serve open faced.
Inside Out Coconut Fantasy ‘Smore
Serves: 4
Prep Time: 5 minutes
Cook Time: 2-3 minutes
2 Dark Chocolate Bars (such as Valrohna)
4 Toasted Coconut Plush Puff Marshmallows
4 Chocolate Grahams
Using a long bamboo skewer or a fork, toast the coconut marshmallow until lightly browned and melty (see toasting techniques in Toasting Plush Puffs).
Arrange the grahams on a platter, top each with a comparably sized piece of the dark chocolate bar. Top each with a toasted marshmallow. Place the other half of the graham on top to form a sandwich, lightly squeeze and serve immediately!
Sweet Potato S'mores
Featured at Border Grill - Copyright © 2005, Mary Sue Milliken and Susan Feniger
Serves 6
1 large sweet potato or yam, peeled and sliced into 6 1/4-inch slabs
16 graham crackers
flour for dusting
1 egg beaten with 1 tablespoon water
8 ounces good quality milk or dark chocolate bar (Scharffen Berger or Valrhona), chopped into pieces the size of almonds
1/2 stick butter, unsalted
6 jumbo marshmallows (Plush Puffs Gourmet Marshmallows are our favorites)
Preheat grill or oven to 450 degrees.
In a steamer, bring water to a boil with a dash of salt. Trim sweet potato or yam slices into roughly 2-inch by 4-inch rectangles, place them in the steamer, and cover. Cook until just tender, about 5 to 7 minutes. Remove cooked slices to a rack covered with paper towels and cool to room temperature.
Crush graham crackers in a plastic bag with a rolling pin. Place the flour, beaten egg, and graham cracker crumbs in three separate shallow bowls. One at a time, dip each slice of cooked sweet potato or yam in the flour, patting off the excess. Then dip in egg and coat with crumbs. Be meticulous about covering every spot. Reserve coated slices on a platter in the freezer for 10 minutes.
To melt, place chocolate in a double boiler above gently simmering water.
Heat a large non-stick skillet over medium heat. Melt butter and fry graham coated sweet potato or yam slices for 2 to 3 minutes per side or until golden brown. Place a marshmallow on top of each and put the whole skillet in a hot oven or a hot out door grill, covered. Cook at high until marshmallows are golden and puffed, about 4 to 6 minutes. Remove and place each s’more on a plate. Drizzle with the melted chocolate and serve immediately.
Serves: 6
Prep Time: 2 minutes
Cook Time: 2 minutes
1 9” Pecan Pie of your choice (your own homemade or a store bought one)
5-6 maple Pecan Plush Puff Marshmallows
Using a pair of kitchen shears or scissors, cut each of the marshmallows into quarters. Scatter the marshmallows over them pie and press them down a bit. Roast or broil the marshmallows until golden brown – serve immediately. To get an even browned effect, use either a hand held kitchen torch or place in the broiler set at 400 for approximately 1-2 minutes. Cut and serve.
Maple Pecan Marshmallows are also amazing when toasted over pumpkin, sweet potato pies, walnut or pine-nut tortes, yam and sweet potato dishes of all kinds.
Orange Honey Rice Krispie Treats
Follow the instructions on the box of Rice Krispies. Substitute regular old boring marshmallows with Orange Honey Plush Puffs. To give an extra orange boost to the recipe, whisk in one tablespoon of fresh squeezed orange juice to the melted butter before adding the marshmallows.
Almond Cake with Raspberry Sauce and Orange Honey Plush Puffs
(adapted from the Portland’s Palate cookbook)
Serves: 8-12
Prep Time: 20 Minutes
Cook Time: 45-50 Minutes
Cake:
3 Eggs, lightly beaten
8 ounces of Almond Paste
¾ cup granulated sugar
½ cup unsalted butter, room temp
¼ cup all-purpose flour
Powdered Sugar
Raspberry Sauce:
4 Cups fresh Raspberries
1 cup powdered sugar
3-4 tablespoons freshly squeezed lemon juice
Preheat over to 350. Grease and flour an 8” round cake pan. In a large mixing bowl, beat 1 egg, almond paste and sugar. Beat in remaining eggs. Add butter and beat until creamed. Stir in flour until blended. Pour into prepared pan. Bake at 350 for 45 -50 minutes. Or until a knife inserted into the center comes out clean. When cooled, invert onto a platter and dust with powdered sugar.
For the sauce; using a food processor or hand held blender, puree the fresh raspberries, sugar and lemon juice. Pour sauce through a fine sieve and press gently to remove seeds. Set aside.
To serve: Slice cake and set on serving plate, arrange one Orange Honey Plush Puff Marshmallow on top and toast until lightly browned. (using a kitchen torch or a set in a broiler for 1 minute at 400). Drizzle 1-2 teaspoons Raspberry Sauce over the toasted marshmallow and around the slice cake in a zig zag fashion. Serve warm.
Orange Honey Plush Puffs are also amazing when melted in your favorite cup of tea, toasted over any citrus flavored pound cakes or tarts (such as lemon, cranberry-orange) and added to nostalgic recipes such as Ambrosia.
Serves: 8-10
Prep Time: 10 Min.
Cook Time; 3-4 Min.
Four Cups Rice Krispies
One Half Pound Caramel Swirl Plush Puffs
2 Ts Butter
Six ounces Semi-Sweet Chocolate Chips
Six Ounces Butterscotch Chips
In a large sauté pan, melt the butter until bubbly, add the marshmallows and stir until incorporated. Add the rice krispies and in mix together. Spread the mixture out into a 9 by 13 pan.
Topping: In a double boiler or in the microwave, melt both the chocolate and butterscotch chips until smooth and silky. Pour over the rice krispie sheet and allow to set for about an hour or so. Serve in squares or any shape your heart desires!
Think of your favorite gelato or ice cream. Now pick one or two flavors of the Plush Puff marshmallows, grab a kitchen torch and create a masterpiece! Melting a Plush Puff over gelato or ice cream is an insanely decadent experience. Some of our favorite combinations follow, but we know you’ll come up with your own unique recipe and when you do, we would love to hear about it!
Chocolate Gelato and Toasted Coconut
French Vanilla Ice Cream and Maple Pecan
Chocolate Chip Ice Cream and Peppi-Mint
Pumpkin Ice Cream and Maple Pecan
Coffee Gelato and Chocolate Chipetta
Chocolate Peanut Butter Cup Ice Cream and Caramel Swirl
Green Tea Ice Cream and Orange Honey
Tropical Pineapple and Mango Ice Cream and Toasted Coconut
Butterscotch Rum or Rum Raisin Ice Cream and Caramel Swirl
This dessert will make you a star among whoever you serve it to! It is and exclusive and original recipe found only here at the Plush Puffs web site. We give you one version, but like many of our other recipes, feel free to create a version of your own.
Serves: 4
Prep Time: 4 minutes
Cook Time: 2 minutes
7 or 8 Waffle Cone Cookies or broken up waffle ice cream cones
4 Chocolate Chipetta Plush Puffs
4 Caramel Swirl Plush Puffs
2 Tablespoons best quality Caramel Sauce or 5 unwrapped Caramels (our absolute favorite is Béquet!)
2 Tablespoons Chocolate Chips
2 Tablespoons toasted Pecans
On a large platter, arrange the waffle cone cookies or pieces in pile as if they were chips for nachos. Using a pair of kitchen shears or scissors cut the chocolate and caramel marshmallows into small 1⁄4” pieces and scatter over the waffle pieces. Drizzle on the caramel sauce. If you are using unwrapped caramel, cut into small piece and scatter about. Sprinkle the chips and pecans over the top. Either using a kitchen torch or the microwave, melt and toast all of the toppings until melted and gooey. Serve warm.
Apple Cinnamon Brule
Imagine tangy apple cider topped with an oozing Sydney’s Cinnamon Plush Puff
that you can eat with a fork. That is the essence of this recipe. You’ll
never opt for standard apple pie again!
Serves: 4
Prep Time: 8 minutes
Cook Time: 20 minutes
4-5 Tart Granny Smith Apples (peeled, cored and sliced in ?” pieces)
? Cup Apple Cider
2 Cinnamon Sticks
2 Ts Brown Sugar
2 Ts Fresh Lemon Juice
1 T Corn Starch
4 Regular sized Sydney’s Cinnamon Marshmallows
Using a large sauté pan, combine the apple cider, lemon juice, cinnamon
sticks and a pinch of salt and bring to a boil on the stove top. Allow the
cider to reduce to about ? cup. While the cider is reducing, peel, core and
slice the apples. Spritz with lemon juice to keep them fresh. When the
cider has reduced, add the apples and stir on the stovetop on low for about
8 or so minutes until the mixture begins to thicken up a bit. To speed this
along, mix the corn starch with a tablespoon of cider and drizzle into the
apple mixture a little at a time until you get a consistency of apple pie
filling. Prepare the marshmallows by cutting them in half (horizontally).
Using individual ramekins, place the bottom half of the mallow in each dish.
Remove the cinnamon sticks from the apple mixture and divide the mixture
into four individual ramekins. Place the top of each mallow onto each apple
portion. Using a chef’s torch, then torch each mallow until it is caramel
colored and bubbling a bit. Serve immediately.
Toasted Caramel Tartlets
This is an amazingly simple recipe, but looks like a million bucks. Using a
few store bought items to keep the time commitment reasonable, you can
impress anyone with this masterpiece in about 2 minutes!
Serves: 4 or more
Prep Time: Zilch
Cook Time: 1-2 minutes
1 Package or any number of chocolate dessert tarts. (Seattle Chocolate
makes these)
Same number of regular sized Caramel Swirl Plush Puffs
Caramel Sauce (preferably in squeeze bottle – can be store bought, Melissa’s
makes a good one)
Using small white dessert plates, arrange the chocolate tartlets in the
center of each plate. Cut each marshmallow in half horizontally and place
the bottom half in each tart shell. Using a chef’s torch, brown the
marshmallow until is nearly melted, then quickly top each mallow with a
Caramel Swirl top and again, torch it until it is caramelized and melted.
Then drizzle over each plate a zig zag of the caramel sauce and serve
immediately.
.
Chocolate Coconut Cookie Roll Overs
If it is possible to up the ante on your favorite chocolate biscotti, wafer
or cookie – this is it. For chocolate and coconut combo fans, this is
nirvana!
Serves: 6
Prep Time: 10 minutes
Cook: 3 minutes
? pound Toasted Coconut Plush Puffs
2 -3 cups toasted coconut
12 chocolate wafers, biscotti or other chocolate cookie
Using a small non-stick pan, melt the coconut marshmallows on a LOW heat,
until just melted (not runny). Keep the heat steady, but low (the
marshmallow will separate if it gets too hot). Place the toasted coconut on
a small plate. Take a wafer or cookie and drop it into the melted
marshmallow. Turn it to coat and using some small tongs transfer it to the
toasted coconut – again turn to coat and lightly press the coconut into the
marshmallow. Place the coated cookies on parchment paper to “set”. In
about one hour, the cookies will be ready to serve. Serve with coffee or
ice cream.
Other suggested uses for all of our Plush Puff Marshmallows:
Rocky Road Fudge with your favorite Plush Puff
Chocolate or Blondie Brownies with your favorite Plush Puffs
Ice Cream Shakes with your favorite Plush Puffs
Ice Cream Sundaes with your favorite Plush Puffs
Chocolate Fondue with your favorite Plush Puffs
Hot Cocoa and either the Pepp-Mint or Chocolate Chipetta Plush Puffs
Coffee with the Caramel Swirl Plush Puffs
Roasted Pineapple or Bananas Foster with the Maple Pecan Plush Puffs
Toasting Your Plush Puffs:
We at Plush Puffs have become accustomed to roasting these babies to perfection, but it took a little practice. One or two hints here could make the difference between ecstasy and agony.
• First, use a long utensil that is preferably NOT all metallic. Metal conducts heat and the utensil can become too hot to hold. Instead, try a bamboo skewer or a metal fork with a plastic or wooden handle. The longer, usually the better.
• Next, never hold the marshmallow too close to the flame, to get the best results, hold it about two inches away and turn it continually. This way the marshmallow melts from the inside out and browns evenly.
• Once it begin to melt – you will tell as it loosens up a bit on the utensil – then bring it a bit closer to the flame and brown it outside as evenly as you can.
Voila! You now have a perfectly toasted marshmallow and it will be well worth the rigorous step by step instructions.
It should also be said that some of our customers enjoy very much the process of toasting the outside of the marshmallow a little faster than the process above, pulling off and eating the toasted outside of the marshmallow, and then re-toasting the unmelted marshmallow remaining on the skewer.
Storing your Plush Puffs:
Plush Puff Marshmallows have a 90 day shelf life. They stay fresh and soft when kept in a fairly airtight container. But if by chance your bag got left open or somehow got torn and your marshmallows started to get stale, its super easy to bring them back to life! First, check their air passage way – no wait, that’s a different CPR. Just put them in a small baggie or micro-safe container and pop them in the microwave for 5 seconds and they will spring back to life. If you leave them in any longer they will begin to melt from the inside out (unless of course that is your desire!). Store all of your Plush Puffs in a dry, cool place. We do not recommend refrigerating them.
Plush Puffs can also be frozen. We do not recommend that they be bought for the sole purpose of freezing, however, if need be they freeze and thaw just fine. Please place them in a freezer bag first.