| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
5 |
Servings |
INGREDIENTS
| 6 |
ts |
Cornflour (cornstarch) |
| 2 |
c |
Single (light) cream |
| 1 |
pk |
(6-oz) marshmallows |
| 1/4 |
c |
Butter |
| 2 |
tb |
Golden syrup (light karo) |
| 1/2 |
c |
Drinking chocolate |
| 3 |
oz |
Rice krispies breakfast cereal |
INSTRUCTIONS
From: sharon@ecs.oxford.ac.uk (Sharon Curtis)
Date: 27 Aug 1995 20:09:39 -0600
To make crispy cakes, put 60 petit fours cases on 2 baking sheets. Place
butter and syrup in a saucepan and stir over a low heat until melted.
remove from heat and stir in drinking chocolate and rice cereal, mixing
well until thoroughly coated. Using a teaspoon, spoon the mixture into
petits fours cases and refrigerate until set.
To make marshmallow cream, in a saucepan, blend cornflour smoothly with a
little cream, then stir in remainder and add marshmallows. Cook over a
gentle heat until mixture thickens and marshmallows melt, stirring all the
time. Pour into a fondue pot. Serve hot with the crispy cakes. (Serves 5)
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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