Magic Marshmallow Puffs
|Butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Cinnamon sugar||1⁄2 Cup (8 tbs) (See Old School Tip)|
|Crescent rolls||24 (3 Packages, 8 Pieces Each, Pillsbury Original)|
|For magic marshmallow puff icing|
|Confectioners sugar||1 Cup (16 tbs)|
|Whole milk||2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
Makes 24 puffs
Preheat the oven to 375°F. Liberally butter two standard 12-cup muffin pans (or use nonstick cooking spray). Place the melted butter in a small bowl. Place the cinnamon sugar in another small bowl.
On a lightly floured work surface, remove the crescent dough from the packaging and carefully unroll each flat triangular section as you go (no need to separate in advance). Dip 1 marshmallow in the melted butter, then roll it in the cinnamon sugar. Wrap the marshmallow tightly in one triangle of dough, rolling from the wide end and tucking under the edges until the mar shmallow is completely sealed in dough. Place it in one cup of the muffin pan. Repeat with the remaining marshmallows and dough. Bake for 10 to 12 minutes, until golden brown. Remove from the oven and cool for 1 to 2 minutes. Arrange the warm puffs on a serving plate and drizzle with the icing. Enjoy while warm and fresh from the oven.
Magic Marshmallow Puff Icing
Place the confectioners’ sugar in a large bowl. Slowly whisk in the milk until the icing reaches the desired consistency — thin enough to drizzle but not runny. Add the vanilla and mix well.
sugar mommas note: Do not deny yourself one of life’s greatest pleasures. Many of our testers declared this their favorite recipe in the book. We call it the “bad mood buster.” If you’ve had a bad day, broken up with somebody, or gotten depressed by the stock market, make these Magic Marshmallow Puffs and see your frown disappear.
sugar mommas alert: The marshmallows disintegrate into warm, delicious goop. Kevin’s wife, Amy, claims you are supposed to take a fork to mush the goop around the roll so that every bite is drenched in cinnamon-sugar butter. We just popped the rolls from the pan into our mouths, never stopping for plates or forks!
old school: If you don’t have premixed cinnamon sugar lying around, make your own by mixing ½ cup granulated sugar with 1 tablespoon ground cinnamon.
The recipe is excerpted from Sugar Sugar written by Kimberly “Momma” Reiner and Jenna Sanz-Agero. The recipe was originally submitted by Kevin Listen from his mother Janet Sue Holland Listen’s recipe, Groom, Texas.
To learn more or to purchase the book, visit SugarSugarRecipes.com.