Geromes MARSHMALLOWs & STRAWBERRY Kebabs
Geromes MARSHMALLOWs & STRAWBERRY Kebabs

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, geromes marshmallows & strawberry kebabs. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Geromes MARSHMALLOWs & STRAWBERRY Kebabs is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Geromes MARSHMALLOWs & STRAWBERRY Kebabs is something that I’ve loved my entire life. They’re nice and they look wonderful.

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To get started with this recipe, we must prepare a few ingredients. You can cook geromes marshmallows & strawberry kebabs using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Geromes MARSHMALLOWs & STRAWBERRY Kebabs:
  1. Make ready 200 grams fresh strawberries
  2. Take 20 large marshmallows
  3. Prepare 1/3 of 1 can Nestle Carnation Caramel (397 grams)
  4. Prepare 1 chopped hazelnuts or crumbled biscuits
  5. Make ready 1 a pinch of salt

One Head Taller, with a few inches on top (and quite a few more in front). Chocolate and Marshmallows ❤ ♡. (please do not delete my credit). Marshmallow (UK: /mɑːrʃˈmæloʊ/, US: /ˈmɑːrʃmɛloʊ, -mæl-/) is a type of confectionery that is typically made from sugar, water and gelatin whipped to a squishy consistency. It is used as a filling in baking, or commonly molded into shapes and coated with corn starch.

Steps to make Geromes MARSHMALLOWs & STRAWBERRY Kebabs:
  1. Thread 4 long metal or wooden skewers with 5 marshmallows and 4 fresh strawberries each.
  2. Carefully hold over a campfire or gas stove, turning slowly, until the marshmallows are toasted.
  3. Stir a pinch of salt into Nestle carnation caramel and drizzle over the top. Sprinkle with toasted chopped hazelnuts or crumbled biscuits, if you like.
  4. The marshmallows will be very hot, so allow to cool for a minute or so before eating.
  5. by: GoodFood

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