Magic Marshmallow Puffs Recipe

Janet Sue Holland grew up in Groom, Texas, a town of eight square miles with one stoplight. She married and moved to the significantly larger municipality of Greeley, Colorado. In the 1960s, Janet came across a recipe for Magic Marshmallow Puffs and created her own version to serve to her two very active sons, Kevin and Kregg.
Magic Marshmallow Puffs picture

Summary

CuisineCourse
Main Ingredient

Recipe Story

When not in school, the Listen family headed northwest to their ranch along the Laramie River. November through May, the country road was blanketed by snow, and there was no access to the ranch except by snowmobile. The boys frolicked in the snow every day, all day long. Sopping wet and starving, they’d come home at sundown to one of their favorite suppers of big shrimp hero sandwiches, chipped beef on toast, or chili, followed by Magic Marshmallow Puffs. Kevin says the meal may have been light on fruits and vegetables, but it was considered their “dream dinner.”
Kevin never grew tired of the mystery of the marshmallow puffs. Once baked, the marshmallow simply evaporated. He’s still wondering, “Where’d it go?” One was left with a warm puffed pastry with delicious cinnamon-sugar goo inside. Now Kevin makes this treat for his four children on lazy weekend mornings.
Kevin hesitated before submitting this recipe because he thought it was not fancy enough for our “highbrow” cookbook. What? Oh, you are so wrong, Mr. Listen! Magic Marshmallow Puffs are a fabulous recipe created by a mom to serve to her babes after a long, cold day snowed in at the ranch. If it makes our eyebrows pop up, it’s highbrow enough for us! This recipe embodies the Sugar, Sugar spirit.

Ingredients

 Butter1⁄4 Cup (4 tbs), melted (1/2 Stick)
 Cinnamon sugar1⁄2 Cup (8 tbs) (See Old School Tip)
 Crescent rolls24 (3 Packages, 8 Pieces Each, Pillsbury Original)
 Marshmallows24 Large
For magic marshmallow puff icing
 Confectioners sugar1 Cup (16 tbs)
 Whole milk2 Tablespoon
 Vanilla extract1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4092 Calories from Fat 1590

% Daily Value*

Total Fat 178 g273.4%

Saturated Fat 73.1 g365.7%

Trans Fat 0 g

Cholesterol 1122.9 mg

Sodium 3611.4 mg150.5%

Total Carbohydrates 525 g175%

Dietary Fiber 7.4 g29.8%

Sugars 274.6 g

Protein 85 g169.1%

Vitamin A 70.9% Vitamin C

Calcium 59.8% Iron 22.7%

*Based on a 2000 Calorie diet

Directions

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.
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