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Neapolitan marshmallows recipe

Neapolitan marshmallows recipe


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  • Recipes
  • Dish type
  • Sweets
  • Marshmallows

Neapolitan marshmallows are a pretty and stunning homemade treat. Using egg white powder means you don't have to mess about with raw egg whites.

1 person made this

IngredientsMakes: 25 marshmallows

  • 1 sachet Dr Oetker® Egg White Powder (or 2 medium egg whites)
  • 5 leaves Dr Oetker® Select Fine Leaf Gelatine
  • 100g (3 1/2 oz) granulated sugar
  • 50g (2 oz) Dr Oetker® Liquid Glucose
  • 1 teaspoon Dr Oetker® Natural Vanilla Extract
  • 25g (1 oz) cornflour
  • Dr Oetker® Bright Red Gel Food Colour
  • 2 tablespoons unsweetened cocoa powder

MethodPrep:30min ›Extra time:3hr setting › Ready in:3hr30min

  1. Grease and line an 18cm (7 in) square, 2.5cm (1 in) deep cake tin with baking parchment. In a large, heatproof bowl, make up the egg white powder according to the packet instructions and then whisk until very stiff. Set aside.
  2. Cut up the gelatine leaves into a small heatproof bowl. Add 4 tablespoons cold water. Leave to soak for 5 minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside.
  3. Put the sugar in a small saucepan with the liquid glucose and 50ml (2 fl oz) water. Put a sugar thermometer in the saucepan. Heat the sugar gently, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118 degrees C on the thermometer.
  4. Remove the saucepan from the heat. Whisk the egg white mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid gelatine to form a thick, glossy meringue-like mixture (this takes about 5 minutes).
  5. Divide the mixture into three separate bowls. To one bowl add the vanilla extract. To the second add a couple of drops of red food colouring. To the last bowl, sift in 2 tablespoons of cocoa powder. Gently fold the additions into their respective mixtures.
  6. Scrape the fluffy mixtures into the prepared tin using a spatula. Start with the chocolate layer, then the vanilla and finally the red. Smooth off the top. Leave in a cool, dry place (not the fridge) for 3 to 4 hours until firm and set.
  7. To finish, dust a work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into 5 strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve.

Tip

You can store marshmallows stacked in between pieces of baking parchment in a sealed container for up to 2 weeks.

See it on my blog

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I keep saying “these are my new favorite Rice Krispie treats!” but these neapolitan Rice Krispie Treats really are.

Start with a layer of rich, delicious chocolate Rice Krispie treats. Add another layer of yummy white chocolate treats and top with freshly-flavored (as in, not artificial) strawberry rice crispy treats and you have the most delicious combination of flavors.

As always, we start with the BEST Rice Krispie treat recipe ever. Need help? Our FAQ page has all the answers!


DIY Neapolitan Rocky Road Recipe


It’s summertime! The days are long, the temperature’s high, and if you’re like me, the desire to stay indoors working in a hot kitchen is low. During times like these, we all need a stash of quick and easy recipes to satisfy every craving. Here’s a simple, fast candy rocky road candy recipe that you can make without breaking a sweat.

Have you noticed that marshmallow flavors have gotten crazy? Whereas there used to be just two choices–large or small?–I can now find a huge selection of different marshmallow flavors and shapes in most grocery stores. I was inspired by this bounty to make Neapolitan rocky road, using vanilla, chocolate, and strawberry marshmallows. They’re mixed with roasted almonds and semi-sweet chocolate to form a rich, chewy, crunchy candy. If you can’t find these exact marshmallow flavors, you can substitute whatever is easily available.
One quick note: when making chocolate candies, it’s best to temper the chocolate, meaning to heat it and cool it to a specific temperature. This keeps its hard and shiny, and keeps it from melting in warm weather. If you have an instant-read thermometer, or a chocolate thermometer, the process is easy. If you don’t want to go to the trouble of tempering, you can skip this step–I’ve included both variations down below.

Neapolitan Rocky Road Recipe

Ingredients

  • 12 ounces semi-sweet chocolate (about 2 cups chopped)
  • 1/2 cup miniature white marshmallows
  • 1/2 cup chocolate marshmallows
  • 1/2 cup strawberry marshmallows
  • 1/2 cup roasted almonds
  • Chocolate or instant-read thermometer (optional, needed only if tempering the chocolate)


Here’s how not hard this recipe is: the next four pictures are all going to be about chopping ingredients. That’s the bulk of the work! Start by making sure your marshmallows are all the same small size. These steps might vary depending on what is available to you, but the basic idea is that you want them all to approximate the size of the miniature marshmallows. The chocolate marshmallows I found were about twice the size of miniature marshmallows, so I cut the chocolate ones in half.

The strawberry marshmallows I found were pretty gigantic, so they were cut in 6-8 pieces each, until they were about the size of a dime.

Next, coarsely chop the roasted almonds. Make sure you leave them in good-sized chunks to add some much-needed texture. They do put the rock in rocky road, after all.

Finally, chop the chocolate. If you will NOT be tempering it, chop all of the chocolate into small pieces, and place it in a large microwave-safe bowl.

Melt the chocolate in the microwave in 30-second increments so it won’t get overheated. Stir until the chocolate is melted and smooth, then skip down a few steps to where we add the mix-ins.

If you WILL be tempering the chocolate, chop about three-quarters of it into small pieces. Leave one big chunk whole. It should be about a quarter of the total chocolate, but don’t worry about being too precise.

Melt the chopped chocolate in the microwave. When it’s completely melted, add the big chunk of chocolate and insert the chocolate thermometer or instant-read thermometer. Stir the chocolate frequently, and try to scrape the big bar of chocolate with your spatula, to encourage it to melt into the melted chocolate. Keep stirring the chocolate around until it dips below 90 degrees Fahrenheit on the thermometer.

Once it’s under 90 F, do a quick test by spreading some of the chocolate on a sheet of parchment. If it’s properly tempered, it should quickly begin to set, and within 3-5 minutes it should be hard and shiny and room temperature. If it doesn’t set, keep stirring and let the temperature dip lower, then try again.

The last step is to remove the rest of the unmelted block of chocolate. Take it out of the bowl, and set it aside to use for your next cooking project!

Now it’s time to add the mix-ins. Dump all of the chocolate marshmallows, strawberry marshmallows, and miniature marshmallows into the chocolate. Add most of the chopped nuts, but reserve a few spoonfuls of nuts to scatter on top of the rocky road.

Stir everything together until all of the nuts and marshmallows are completely coated with chocolate.

Scrape the candy out onto a baking sheet covered with parchment or waxed paper, and spread it into a thin, even layer.

Sprinkle the remaining chopped nuts all over the top of the chocolate, and press down gently to get them to stick. If you’ve tempered the chocolate, you can let it set at room temperature, but if you’ve just melted it, you’ll want to put it in the refrigerator to firm up, for about 20 minutes.

When it’s completely set, cut the Neapolitan rocky road candy into small squares. You could also break it into pieces, but because the marshmallows are so chewy, it’s easier and neater just to cut it.

Now you can enjoy a taste of your not-so-hard work! If the chocolate is tempered this can be stored in an airtight container at room temperature for up to two weeks. If it’s not tempered, you might find that it gets soft or streaky at room temperature, so it’s better to keep it in the refrigerator until shortly before serving. Enjoy!

Recipe Tips & Tricks

Be generous with your butter! We used 1 tablespoon in each layer but you could use more. Use enough to help your marshmallow mix have a smooth texture after the cake batter has been added.

The amount of cake batter you use is also flexible. Just use enough to get a smooth and even color over your Rice Crispies! If you want your Crispies to be bright and bold use extra, if you want to skip the extra sugar use less.

Want to make a bigger batch? You can make this recipe in any size – just use 1 cup of Crispies for every 1 cup of marshmallows!

Don’t have parchment paper to press down your layers? That’s okay you can use wax paper or aluminum foil, just be sure to thoroughly coat it with non-stick spray first.

Before you cut your Neapolitan Rice Crispy Treats, you can also coat your knife in non-stick spray. This will give your treats a smoother edge and make that pink, brown, and cream pop even more!

Work quickly when it comes to mixing in your crispies, spreading into the pan and flattening the layers! Once the crispies are added to the warm marshmallows, it’s a race against time. Your marshmallows will start bonding to the crispy pieces and they will get stickier and harder to stir quickly. So move fast and have all the supplies you need nearby.

Need even more desserts in your life? Check out one of our favorites here.

Read More at Pop!

It's a fluffy whirl of sugary delight! Marshmallows are so amazingly delicious when they are&hellip

In the hot, hot, heat of summer, I need something refreshing to cool down. These&hellip

Oh I love recipe cards! There’s nothing cuter than keeping a little box filled up&hellip

Brittany Bly

Hi. My name is Brittany and I founded Pop Shop America in 2012. I've been a maker my whole life and have made just about everything under the sun-from clothes to terrariums and comics to fine art. I like doing a little bit of everything.


Neapolitan marshmallows recipe - Recipes

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17 Comments


These cookies were perfect with crunchy edges and soft, chewy centers. I switched up the flavors based on what I had and made oolong, blueberry, and vanilla cookies but they were soooo tasty! I can’t wait to try the original matcha, strawberry vanilla flavor next!


wow you’re fast! oolong, blueberry and vanilla sound AMAZING!! so happy you made these :)

is it okay to swap out the matcha with unsweetened cocoa powder?

absolutely! classic neapolitan style :)

I made these, taste good but look nothing like yours, what did i do wrong?

hi ana,
can you describe what the cookies look like? i can try to troubleshoot!


I followed the recipe, but my cookies never flattened out they stayed domed up. Tasted great tho!!

hi amelia,
glad they tasted great! :)

I noticed that mixing in the strawberry and matcha powders at the end put the dough at risk of being overmixed. Would you recommend splitting all the ingredients before making the dough? That way the powders can be mixed in with the dry ingredients

hi,
you can absolutely do that! i gently mixed at the very end so didn’t have an issue with over mixing, but for sure you can divide the ingredients by weight and make the dough three times.

Great, I’ll give it a try! First time I made these they came out great, my only concern was that trying to incorporate the matcha at the end required more mixing by hand than I would have liked (and seemed to become overmixed as the matcha dough seemed to spread less/was tougher). But the vanilla and strawberry doughs came out with no problem whatsoever! Looking forward to making these with different flavor combinations!

Should the dough be cold or room temperature right before baking? I found that when my dough was cold and kind of hard, the cookies were more cracked on top after baking. When my dough was room temp, they spread out a lot and became really flat. (They were puffed up when I first took them out of the oven, but then flattened quickly)

hi agnes,
i baked my at room temp. if they’re flattening to quickly, just pop them in the fridge while your warming up the oven (maybe for 15 mins). that way the dough won’t be too cold or too hot. hope that helps!


Savory Sweet and Satisfying

I have always been a fan of Neapolitan ice cream. There is just something about the ice cream that appeals to me. That appeal also has transferred to other desserts. Anytime I see a dessert with Neapolitan in the title I also take a look at it.

When it comes to Rice Krispie treats, I am a huge fan of the traditional variety, with my modification of extra marshmallows and my Caramel Crispies. Other than that all of the other varieties I see popping up all over Pinterest have yet to intrigue me, that was until I saw Neapolitan Rice Krispie Treats.

The original recipe called crushed freeze dried strawberries added to the strawberry layer. I did not want to pay the price for those strawberries, they are not exactly budget friendly, so I left them out and added a bit more strawberry jam. The only downside to that decision is that the pink layer did not have a nice pretty pink color, which in turn made it very hard to photograph. The upside these Neapolitan Rice Krispies Treats tasted delicious.


Neapolitan Rice Krispie Treats


Yes, this recipe was another inspired find via Pinterest. When will the intervention be scheduled? No, really, I’m not that bad. Honestly there’s a lot of junk swimming around the site now that it has become so overwhelmingly popular. That means that I get extra excited when I manage to come across an idea that makes a lightbulb burst into brilliance over my head like I’m a food blogger cartoon. It takes a lot to get me gushing and exclaiming these days and the things that do usually involve zombies, Kate Middleton, or Jensen Ackles so these pretty Neapolitan Rice Krispie Treats via The Partiologist are definitely in good company.

My method for crafting these addictive layered squares is slightly different from the original post. I couldn’t find strawberry flavored marshmallows so I opted for strawberry fluff instead. I also used a 9 by 13 pan as the base for the squares and made 3 entire batches of treats. All of that sticky marshmallow stirring practically gave me carpal tunnel. Ouch! Each batch of cereal was then very firmly pressed into place in the pan, and chilled for a time in the refrigerator in between making the vanilla, chocolate, and strawberry layers.

The most entertaining part of this task was when I flipped the entire pan over onto a cutting board to begin slicing the treats into servings. That brick of sugary sweetness looked the the perfect building block for a fairy princess castle. If only we could craft our homes out of Neapolitan-striped bricks. How cool would that be?! Anyway, I thought that all of this stirring and pressing and marshmallow scraping deserved a slightly cuter presentation than the usual ho-hum tupperware container. So I found some seriously adorable (and matching) ice-cream cone ribbon on Etsy and bagged the treats in little towers before I sent them off to CK’s office.

Even though this is a time-consuming activity I would make them again in a heartbeat. The chocolate-vanilla-strawberry combo is to die for and I think I’ve developed a little obsession with strawberry fluff. Yet another pink food to add to my ever growing arsenal!

Neapolitan Rice Krispie Treats
Inspired by The Partiologist and The Original Rice Krispie Treats recipe

For the Vanilla Layer
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Rice Krispies cereal

For the Chocolate Layer
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Cocoa Krispies cereal

For the Strawberry Layer (Note: I followed the recipe for Fluff based treats for this layer. It is slightly different from the other two layers).
4 tablespoons butter or margarine
1 jar (7 1/2 oz) Strawberry Fluff
5 cups Rice Krispies cereal

Begin by lining a metal square edged 9” by 13” pan with aluminum foil. Instruction are available here. Use a pan that has high sides. Casserole dishes with rounded edges will not be able to hold all of the treat layers. Generously spray your prepared pan with cooking spray.

For the Vanilla Layer melt the butter in a large pot over medium-low heat. Add the marshmallows and stir continuously until they have melted completely. Quickly stir in the rice cereal until it is completely coated. Pour the mixture into your prepared pan. Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan. Place the pan in the refrigerator. Wash out your cooking pot and proceed to the Chocolate Layer.

For the Chocolate Layer melt the butter in a large pot over medium-low heat. Add the marshmallows and stir continuously until they have melted completely. Quickly stir in the Cocoa Krispie cereal until it is completely coated. Pour the mixture on top of the vanilla layer in your prepared pan. Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan. Place the pan in the refrigerator. Wash out your cooking pot and proceed to the Strawberry Layer.

For the Strawberry Layer melt the butter in a large pot over medium-low heat. Add the strawberry fluff and stir continuously until it has melted completely. Quickly stir in the rice cereal until it is completely coated. Pour the mixture on top of the chocolate layer in your prepared pan. Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan. Place the pan in the refrigerator.

When the treats have cooled completely, remove them from the pan. Place them on a cutting board. Discard the aluminum foil and cut the large rectangle into slices. Then cut each large slice into smaller squares. Enjoy!


Recipe Summary

  • Vegetable oil, cooking spray
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 1/2 cups mini marshmallows
  • 3 cups semisweet or white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed peppermint candy

Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan coat evenly with cooking spray.

In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almostmelted, 5 to 6 minutes.

Bring mixture to a boil cook, stirring occasionally,5 minutes. Remove from heat. Add chips and vanilla stir until chips are melted. Pour mixture into lined pan.

Let fudge cool in the pan at room temperature,3 hours. Use edges of paper to lift out fudge place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy.


  • 6 ounces miniature chocolate chips (about 1 cup)
  • 6 cups graham cereal (like Golden Grahams)
  • 1 package miniature marshmallows (10 ounces, or about 6 cups)
  • 5 tablespoons butter (2 1/2 oz)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Place the miniature chocolate chips in the freezer to chill while you prepare the rest of the recipe.

Line a 9x13 pan with aluminum foil and spray the foil with nonstick cooking spray.

Spray a large bowl with nonstick cooking spray, and pour the graham cereal into the bowl.

Add 1 cup of miniature marshmallows to the cereal.

In a large microwave-safe bowl, combine the butter and the remaining package of miniature marshmallows.

Microwave them together for 1 minute, then stir. If the marshmallows are not fully melted, continue to microwave in short 20-second bursts, stirring after every interval, until the marshmallows and butter are completely smooth.

Add the salt and vanilla extract and stir them in.

Pour the marshmallow mixture over the cereal mixture in the large bowl, and stir until the cereal is coated.

Finally, add the frozen chocolate chips and stir them in briefly, trying not to stir too much to avoid melting the chips.

Scrape the candy into the prepared 9x13 pan and press it into an even layer. Let it set at room temperature, for about an hour.

To serve, remove the candy from the pan using the foil as handles and cut it into small squares.


Neapolitan Rice Krispie Treats

Neapolitan is just one of those things that screams childhood. It’s the messy ice cream that melts down your hand from your ice cream cone in the heat of summer. But neapolitan deserved more, it deserved better. So why not take it up a notch? This week I made Neapolitan Rice Krispie Treats. They won’t melt and yet still have the yummy chocolate, vanilla and strawberry flavor.

Plus they’re cute! Who doesn’t like that?

Honestly these Neapolitan Rice Crispy treats really do taste like the same old ice cream flavor we all love and adore.

They’re easy to make too. You can whip them up quickly before a party or right before your kids get done with school for the day. It’s a win win situation.

I’m including the recipe down below but here’s a little hint of how they’re made:

There’s chocolate, vanilla and strawberry layer by layer.

A helpful note – make sure all your bowls and utensils are well coated with butter before starting to make your clean up easier.

Also I just used one stick of butter cut into 2 tsp. pieces. One piece was used for each layer with the final piece being used to coat my spatula, pan, bowls and wax paper to make for easy clean up.

You start with the strawberry layer

To make the Strawberry layer:

  • 3 cups of Rice Krispies
  • 3 tsp. of Strawberry Jello (just the dry powder)
  • 2 tsp. of butter
  • 1/5 bag of mini marshmallows (about 3.5 cups)

First coat all your bowls, pan, and utensils in butter to make for easier clean up.

Melt the butter in the microwave and add marshmallows. Microwave again for 30 seconds and stir well. Microwave for 30 more seconds if needed or until marshmallows are melted and no longer hold their shape. Stir in the Strawberry Jello. You can use less and get a lighter pink color with a nice flavor.

Quickly while the mix is still warm add the Rice Krispies and stir well.

Press the warm mix firmly into the bottom of the loaf pan using a piece of buttered wax paper to even out the surface. For it all to fit into a loaf pan you really have to press down well using the buttered wax paper to keep your hands from sticking.

Next you need the vanilla layer.

To make the Vanilla Layer you need:

  • 3 cups Rice Krispies
  • 1 tsp. Vanilla extract
  • 2 tsp. butter
  • 1/5 bag of mini marshmallows

Repeat above steps but instead of red jello add in the vanilla extract. Press down firmly on top of the strawberry layer and get ready to make the chocolate layer.

To make the chocolate layer use:

  • 3 cups of Cocoa Krispies
  • 1/2 a bag of mini marshmallows (about 3.5 cups)
  • 2 tsps of butter

Once again repeat the steps above and press it down firmly on top of the vanilla layer.



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