October 29, 2018

Deliciously Spooky Halloween Treats

Deliciously Spooky Halloween Treats

Name: Cookies and Cream Marshmallows
Ingredients: 1.5 Cups Sugar; 1 Cup Cold Water (Divided); 1 Cup Light Corn Syrup; 3 Packages Unflavored Gelatin; 15 Oreos (Crushed)

Deliciously Spooky Halloween Treats. This month, I wanted to do something a little different with my monthly marshmallow recipe…

One of my boys’ favorite treats when they were younger was worms in the dirt. And I can’t blame them one little bit! Chocolate pudding, crushed Oreo cookies, and delicious gummy worms. Plus, I always let them help make it.

Since being a teenager is hard some days, I thought I would surprise the guys and make them a little throw back snack, with a twist!

Halloween Treat Shopping List:

Chocolate Pudding

Sugar

Gelatin

Corn Syrup

Oreo Cookies

Milk

Gummy Worms {See how we made them here}

Candy Bones

Clear Plastic Cups

Make the pudding according to package directions, and place in the refrigerator to cool. While the pudding sets, make the marshmallows.

Once the marshmallow fluff is made, add a heaping spoonful to the top of the pudding, and sprinkle with more crushed Oreo cookies. Add gummy worms and candy bones.

Pour remaining marshmallow fluff into a pan that has been greased and sugar coated. Refrigerate for several hours and enjoy!

Cookies and Cream Marshmallows

Ingredients

1.5 Cups Sugar
1 Cup Cold Water Divided
1 Cup Light Corn Syrup
3 Packages Unflavored Gelatin
15 Oreos Crushed

Instructions

Place the gelatin and 1/2 cup of COLD water into the bowl of a stand mixer with whisk attachment.
In a small saucepan add the remaining water, granulated sugar, and corn syrup. Place over medium high heat, cover and allow to cook for 3 minutes. Uncover, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and the mixing bowl is cool to touch. Add crushed cookies to mixer and mix thoroughly.
Refrigerate marshmallows uncovered for several hours.
Once the marshmallows have set, gently remove them from the pan using your hands and coat with more sifted powdered sugar. Cut the marshmallows into squares using a pizza cutter, and toss in sugar/spice mixture to coat.
Store in an airtight container with remaining sugar and spice mixture for up to 3 weeks.