The Marshmallow Fruit Mold is sweetened with peach puree and marshmallows. The extra step of whisking in the milk gives it a lighter texture.
Like many molded recipes, the Marshmallow Fruit Mold is primed for variations. Swap fruits (apples, apricots, cherries), gelatin flavors, or both.
Notes
We tried this recipe with both chopped standard marshmallows and mini marshmallows and preferred the minis. The recipe indicated that other fruits could be substituted for peaches. The gravy-like color was something that came up in feedback. A dash of turmeric brightened the hue and brightened the peach flavor without being overpowering.
Marshmallow Fruit Mold -1940s
Ingredients
- 1 can Peaches (drain and save liquid)
- 1 pkg Lemon Flavored Gelatin
- 1 cup Hot water
- 1 cup Mini-Marshmallows
- ¾ cup Milk
Instructions
- Grease mold or loaf pan. Arrange 4 peach peach slices in bottom along with 5-6 mini marshmallows (or slices of marshmallows).
- Puree remaining peaches and press through sieve or fine colander.* If less than 3/4 cup, add reserved liquid from can. Set aside.
- In a heat proof bowl, stir together lemon gelatin with 1 cup hot water until dissolved. Place in fridge to chill.
- Once cool to touch, stir in milk. Place back in fridge 20-40 minutes or until it begins to thicken.
- Whisk until fluffy, then gently fold in peach mixture and remaining marshmallows.
- Pour into mold and chill in refrigerator until set firm. Turn out onto serving dish to serve.
Notes
Suggestions Marshmallow Fruit Mold
+ Swap or mix and match other canned fruits
+ Add a dash of turmeric for color and flavor
+ Add 1/4 cup shredded carrots for more texture
+ Top with a whipped cream and lemon zest
Source
Adapted from a recipe clipping of a Pet Milk ad from the mid-1940s.
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