1. Marshmallow Chicken Salad

Take 1 1/2 cups diced, cooked chicken, 3/4 cups crushed pineapple, drained, 1/2 cup pecans, chopped, 1 cup heavy cream, whipped, and 1 cup miniature marshmallows. Mix all the ingredients. Freeze for 2 or 3 hours. 

2. Marshmallow Pie

Melt in double boiler 31 large marshmallows and 1 cup milk until smooth. Let mixture cool completely on counter (do not put in fridge due to texture change in mixture). Fold in 1 cup whipped cream until mixture is smooth. Take a 9-inch graham cracker pie crust and pour into the crust. Cover and chill until ready to serve.

3. Marshmallow Cream Meringue

In a small mixing bowl, beat 3 egg whites with a dash of salt, forming soft peaks. Gradually add 200g marshmallow cream, beating until stiff peaks form. Spread over cooled pie, sealing to edges of crust. Bake in preheated 220 degree C oven for 12 to 15 minutes.

4. Marshmallow Cream Fudge

Mix 3 cups sugar, 1 cup evaporated milk and 2 tablespoons butter together and cook until the mixture boils, stirring frequently. Boil for 5 minutes and remove from fire and stir in 11/2 cups chocolate chips and 200g marshmallow cream. You can add 1 cup chopped nuts (optional). Stir the ingredients until the mixture is creamy and smooth. (An electric mixer can be used). Pour into a buttered 9x9-inch pan. Allow to cool, and cut as desired. For a different flavour try using butterscotch or caramel chips.

5. Marshmallow with Sweet Potatoes

In the bowl of an electric mixer, beat 2 tablespoons of melted butter, 2-4 tablespoons honey or brown sugar, 3 cups mashed sweet potatoes, 1 egg, well beaten, and 3/4 teaspoon salt. Butter a casserole dish. When mixture is smooth, transfer to the casserole dish. Dot with 2 tablespoons of butter and top with 1 dozen marshmallows. Bake in a preheated 175°C oven until the tops of the marshmallows are golden brown. Serve immediately.

Source :Times Of Oman