| Marshmallow | |
 12480 Marshmallow 12x8oz |
Just in time for summer, we are pleased to introduce the softest, fluffiest, creamiest, smoothest, best quality marshmallow to ever hit the kosher market, developed after many years of research and lab testing.
This is not just an ordinary marshmallow. It is made of the highest quality ingredients in a state of the art plant, and tastes better than any kosher marshmallow ever on the market. |
 12478 Mini Marshmallow 12x8oz | In repeated quality tests, Paskesz Marshmallows were by far rated first in taste, and tested best for roasting over a campfire. They also proved exceptional when used in cooking and baking, with distinctively delicious results in recipes we have that call for marshmallows as an ingredient.
The appealing eye-catching bags are packed 12x8 oz. - that's 14% more per bag than the other marshmallows on the market. |
 12479 Mini Marshmallow Flavored 12x8oz |
Click on the picture to enlarge. |
| R E C I P E S | |
| Marshmallows | Mini Marshmallows |
| Cream Cheese Fudge 3oz. cream cheese 2 - 1oz squares unsweetened chocolate melted 1 ¼ cup Paskesz marshmallows 2 cups confectioner sugar sifted ¼ tsp. vanilla 1 tbsp. cream Dash salt Cream cheese in bowl until soft and smooth, slowly blend in sugar, add salt and melted chocolate, mix well. Blend in vanilla and cream, fold in Paskesz marshmallows, and then press into well-greased pan. Refrigerate until firm (about 15 min) Cut into squares and serve. |
Chocolate Mallow Candy 1 pkg. (8 squares) semi-sweet chocolate, break in half 1 cup crunchy peanut butter 5 cups mini Paskesz marshmallows Microwave chocolate and peanut butter in 2 quart bowl on high 2 to 3 minutes until almost melted. Remove and stir until completely melted. Fold in Paskesz marshmallows (option, add ½ raisins), pour into greased 9” square baking pan. Refrigerate until firm, cut into squares. Makes about 3 dozen. Conventional: Melt chocolate and peanut butter in heavy saucepan on low heat, stirring constantly until melted. Continue as directed. |
| Frozen Marshmallow 1 pkg. (8 ½oz) chocolate cookies finely crushed ½ cup melted butter or margarine ½ cup chopped walnuts ¼ cup sugar 25 regular Paskesz marshmallows ½ cup milk 1 tsp. vanilla ¼ tsp. almond extract 1 cup whipped cream 1 square (1oz) semi-sweet chocolate, grated Mix cookie crumbs, butter, nuts and sugar; set aside ¾ cup of mixture. Press remaining crumb mixture into bottom of a 9” x 9” x 2” pan. Place Paskesz marshmallows and milk on top of double boiler; heat until Paskesz marshmallows are melted. Cool; stir in vanilla and almond extract. Fold in whipped cream and chocolate. Pour into crumb-lined pan, sprinkle remaining crumbs on top. Cover with foil, freeze until firm. |
Fluffy Fruit Salad 1 ¾ cups mini Paskesz marshmallows 1 banana sliced 1 can (8 oz) pineapple chunks, drained 1 cup orange sections, drained ½ cup sour cream 1 cup coconut Mix Paskesz marshmallows, fruit and sour cream. Refrigerate several hours. Sprinkle with coconut before serving. Makes about 6 servings. |
| Sweet Potato Casserole 2 cans (16 oz) yams, drained 1 egg ¼ cup orange juice 2 tbsp. packaged light brown sugar 20 regular Paskesz marshmallows ¼ tsp. salt 1/8 tsp. cinnamon 3 tbsp. butter or margarine softened Mix all ingredients except Paskesz marshmallows into bowl beat until fluffy. Spoon into greased 1 ½ quart casserole and bake uncovered at 350º for 25 minutes. Remove from oven, top with Paskesz marshmallows and continue baking until Paskesz marshmallows are puffed and lightly browned. Makes 8 to 10 servings. |
Marshmallow Fruit Salad 1 can (20 oz) crushed pineapple 2 ½ cups mini Paskesz marshmallows 1 tbsp. white vinegar 1 container (12 oz) whipped topping ½ cup sugar 1 tbsp. flour 1 egg beaten 2 cups diced apples unpeeled 1 ½ cups shelled peanuts Mix pineapple and Paskesz marshmallows, refrigerate overnight. Combine pineapple juice, flour, sugar, vinegar and egg; cook over medium heat until thick, stirring constantly. Refrigerate overnight. Next day, mix whipped topping with all above, stir in apples and nuts. Chill until ready to serve. |
| Marshmallow Lemon Pie 40 regular Paskesz marshmallows ¼ cup water 1 tbsp. grated lemon rind 1 cup whipped cream ¼ cup lemon juice 1 - 9” graham cracker crust Melt Paskesz marshmallows with water and lemon juice in double boiler. Stir until smooth, add lemon rind (a few drops of yellow food coloring, optional) and mix well. Chill until thickened, mix until well blended. Fold in whipped cream. Pour into crust, chill until firm or freeze. | Yummy Fudge 2 tbsp. butter 2/3 cups evaporated milk 1 ¾ cups sugar ¼ tsp. salt 2 ½ cups mini Paskesz marshmallows 1 ½ cups chocolate chips 1 cup chopped walnuts 1 tsp. vanilla Combine butter, milk, sugar and salt in medium saucepan, bring to a boil over medium heat. Boil for 4-5 minutes, stirring. Remove from heat; stir in Paskesz marshmallows, chocolate chips, walnuts and vanilla. Stir vigorously until chocolate chips and Paskesz marshmallows are melted. Pour into foil-lined or greased 8” square baking pan. Sprinkle with addition walnuts if desired. Chill until firm. Makes about 2 pounds. |
| Marshmallow Lemon Bar 1 cup flour ¼ cup sugar ½ cup (1 stick) margarine melted 25 Paskesz marshmallows 2 tsp. grated lemon peel ¼ lemon juice 1 cup Whipped Topping 16 fresh raspberries Preheat oven to 350ºF. Mix flour, sugar and margarine until well blended. Press firmly onto bottom of greased 8-inch square baking pan. Bake 15 min. or until lightly browned. Meanwhile, mix Paskesz marshmallows, lemon peel and lemon juice in large saucepan; cook on low heat until Paskesz marshmallows are completely melted, stirring constantly. Remove from heat. Cool crust and Paskesz marshmallow mixture completely. Add whipped topping to Paskesz marshmallow mixture; stir with wire whisk until well blended. Spread evenly over crust. Refrigerate at least 2 hours or until slightly firm. Cut dessert into 16 bars to serve; top each bar with a raspberry. You can also use blueberries or strawberries |
Chocolate Cake Frosting 2 - 1oz squares unsweetened chocolate 2 ½ cups mini Paskesz marshmallows ¼ cup water 4 tbsp. butter or margarine 2 ½ cups confectioner sugar 1 tsp. vanilla ¼ cup chopped walnuts (optional) Mix chocolate, ½ the Paskesz marshmallows, water and butter in 2 quart saucepan. Heat until blended, stirring constantly. Cool slightly, add sugar and vanilla, beat until thick. Stir in remaining Paskesz marshmallows and nuts, if desired. Frost top of one 13” x 9” x 2” cake. |