Marshmallow of Delicious Death
I make so many different holiday treat gifts that require time for the chocolate to set up, that results in some downtime. Downtime leaves me alone with my thoughts. Never a good thing. So during those downtimes I play around with goodies I have on hand. During one such playtime I made (deep voice echo) THE MARSHMALLOW OF DELICIOUS DEATH !
You will need: jumbo marshmallows, candy coat, chocolate chips, caramel pieces or bits, and pecan pieces.
I use Kraft caramel bits. If you prefer some other type of caramel, go for it. If you use caramel bits. Don’t forget to add a little water before melting. Unless you want to break a tooth. Milk will probably work in place of water. I forgot the water on my first batch. Even as I was stirring my melted caramel it didn’t even occur to me to be concerned about how thick it was. The marshmallows were beautiful. I took a bite, well I tried. I’ve never bitten a rock but I imagine it must be like my marshmallow. Lesson learned.
Okay let me quit rambling and get down to THE MARSHMALLOW OF DELICIOUS DEATH! Melt your caramel. On wax paper have the marshmallows sitting there, just hanging out waiting on their shower of caramel. Once the caramel is melted spoon it over the marshmallows. Let the caramel set.
Then melt your chocolate. I use a 3:1 ratio of chocolate candy coat to semi-sweet chocolate chips. If mixture is too thick just thin it out with a tad of coconut oil. Spoon chocolate over the marshmallows. Let set a few moments then sprinkle on the pecan pieces.
Now impatiently wait for the whole thing to set up. Take photos and send to the people on your naughty list so they can see what they will be missing out on. Or skip the photos and just throw down on THE MARSHMALLOWS OF DELICIOUS DEATH!
Hot Chocolate Spoons
These guys are great to stir your hot chocolate or coffee. I make these every year for Christmas gifts and every year they are the most requested treat I make.
For the single and child free in the family they get 4 spoons per person. Families with children I give them A LOT. Kiddos love these spoons. I used to give a packet of hot cocoa per spoon but now that I make 200 plus of these every year only people new to the spoon of happiness get packets.
What you need:
8 oz light cocoa candy melts
Ghirardelli semi-sweet chocolate chips. Sprinkles or Ghirardelli white melting wafers. Plastic or wooden spoons. Cheap plastic will melt, get the heavy duty plastic spoons.
Take the whole bag of candy melts. Small handful of the chocolate chips. Melt using double boiler method or microwave. If microwave follow directions on candy melts bag. Remember half power or defrost setting.
Once melted just dip spoons in chocolate, set on wax paper. If chocolate is too thick add just a dab of coconut oil. Add more if needed but stir well and test on a spoon before adding more. You can go from too thick to too runny easily.
If adding sprinkles, sprinkle on now before chocolate sets up. If drizzling white chocolate let spoons set up for atleast 30 minutes. I melt small batches of white chocolate for the drizzle. A little goes a long way. If you coat any of the spoons in white chocolate it’s best to double coat. Dip once. Set up. Dip again.
Learn from my mistake people. One year I had two crockpots going making candy, the oven on all day making candied nuts, and my dryer running most of day. All this in kitchen where I was making the spoons. The room was so toasty my chocolate could not set up. Now I do all my chocolate coating on a day by itself.
Gift giving: I use 4×6 plastic treat bags. Two spoons per bag. I cross them corner to corner. Then twist tie at the cross section. I then tie on some curling ribbon. Now put them in a gift bag or a Christmas theme coffee mug. Throw on a ribbon and name tag. Done.
If it’s a big family getting a good bit I tin them. Use wax paper between layers instead of bagging. Saves time and makes it convenient for the receiver.
At my family gatherings there’s always unexpected guest. Usually a family or person new to area that have no one to celebrate the holidays with. So I make several extra candy gift sets.
Want to be a rockstar to your family and friends this Christmas? Give the gift of candied peanuts. This recipe can
be used on Pecans and Almonds.
Two 16 oz jars of peanuts. Salted or unsalted.
1 cup sugar
1 tsp cinnamon
1 tsp vanilla extract
1 tsp salt
2 egg whites
Preheat oven to 250 degrees. Line a cookie sheet. Make sure it’s got raised edges. If you use the flat sheets with no edges you will have regrets. So many regrets…
Line the pan with parchment paper.
In a bowl mix sugar, salt and cinnamon. In a large bowl whisk together egg whites and vanilla extract. Pour in sugar mixture. Stir.
Add one jar of peanuts, mix until they are well coated. Add second jar, stir till coated.
Pour out onto parchment paper. Spread out nuts.
Bake for 1 hour. Stirring every 15 minutes. This ensures candied mixture cooks completely.
Once cool. Store your nuts in an airtight container. I line gift tins with wax paper and fill them with the peanuts. Stick on a gift tag. Give as gifts. BAM! Rockstar!
Two years ago I found a pin for candied pecans, I made several batches to give as Christmas gifts to family and friends. To go off point a moment, why say family and friends? Don’t friends before all is said and done become family? Okay back to the pecans.
Thankfully I wrote the recipe down because for some reason I no longer have that pin, pinned. I have found a few pins/recipes similar it over the years but most are more involved, but have the same outcome. Why use more steps if you don’t have too? So here is the recipe. I have also made candied almonds and peanuts with this recipe.
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
2 egg whites
2 tablespoons water
½ teaspoon vanilla extract
1 pound pecan halves
1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper.
2. In a bowl, combine the sugar, cinnamon and salt, mix; set aside.
3. In a large bowl, whisk together the egg whites, water and vanilla extract. Add your cinnamon/sugar mixture, stir. Add the pecans to the bowl and stir with a rubber spatula, making sure they are all moistened.
4. Pour the coated pecans onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks. (but they will be long gone by then).
These things should be called candied crack. They are that good.