I might have gotten a little carried away… no, not yet.  These are too cute.  Homemade marshmallows are a must for Christmastime for us.  Last minute I decided to do something fun and they couldn’t have turned out cuter!

I made a double batch of my regular marshmallows, which I put in a large baking sheet, but I’ll include the recipe for a 9 by 13 pan since you may not want a ton of them.. maybe 🙂
If you want step by step instructions for making the marshmallow mixture, refer to my original recipe, here.  You can also make these  any color or flavoring you want by adding candy flavoring and food coloring too.  I like to add a scraped vanilla bean to mine.

MARSHMALLOW LOLLIPOPS

2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Sprinkles, for rolling
sucker sticks

Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attachment and turn on low.
While running, slowly pour in the sugar syrup into the gelatin.
Increase speed to high and continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla in the last minute.
Mix together the cornstarch and powdered sugar.
Spray a 9 by 13 pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
Brush off excess powdered sugar/cornstarch mixture.
Cut into 1/2 inch strips (cut along the short edge).

Roll into a pinwheel, using the sticky cut edge to roll onto itself.

Keep rolling to the end..
  
Roll outer edge in sprinkles. Dust middle with powdered sugar if sticky at all.

Push onto a sucker stick, about 2/3rds the way through the pinwheel.
Serve on a platter, or cake pop holder.  These would be cute in a little bag tied with a ribbon for a gift too.

Marshmallow Lollipops

December 15, 2015

by Holly

Category Candy / Confections Holiday Recipes

Ingredients

• 2 pkgs unflavored gelatin (about 2 T)
• 1 cup cold water, divided
• 1 1/2 c sugar
• 1 cup corn syrup
• 2 tsp vanilla extract
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• Sprinkles, for rolling
• sucker sticks

Instructions

1. Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
2. Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
3. Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
4. Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
5. Fit mixer with a whisk attachment and turn on low.
6. While running, slowly pour in the sugar syrup into the gelatin.
7. Increase speed to high and continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
8. Add vanilla in the last minute.
9. Mix together the cornstarch and powdered sugar.
10. Spray a 9? by 13? pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
11. Spread marshmallow in pan, using a greased spatula.
12. Dust with more cornstarch mixture.
13. Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
14. Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
15. Brush off excess powdered sugar/cornstarch mixture.
16. Cut into 1/2 inch strips (cut along the short edge).
17. Roll into a pinwheel, using the sticky cut edge to roll onto itself.
18. Roll outer edge in sprinkles. Dust middle with powdered sugar if sticky at all.
19. Push onto a sucker stick, about 2/3rds the way through the pinwheel.

Almond Toffee has always been on my list of Christmas candies to make.  But now that my youngest is severely allergic to tree nuts I came up with a great substitution.  Pretzel toffee!  The pretzels have a good crunch, just like the nuts.  And honestly, I think everyone likes this better!  While you do have to stir a pot for awhile, it does make a large batch and other than a little time is quite easy to make.  And don’t forget to play Christmas music while you cook it, it does make it taste better 🙂

PRETZEL TOFFEE WITH SEA SALT

1 pound butter
2 T water
2 cups granulated cane sugar
1/2 tsp sea salt, plus extra for sprinkling
pretzels
10 oz chocolate chips, I like dark or semi-sweet

Line a 12″ x 18″ cookie sheet with a silicone mat (or spray with nonstick spray).  Lay pretzels out in a single layer on tray.   Set aside.

Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
Continue cooking, stirring constantly, to 300 degrees F.
Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
Pour over pretzels in prepared pan and cool about 30 minutes.
Melt chocolate over double boiler or in microwave. Spread over cooled toffee and sprinkle with sea salt.
When chocolate is set break into pieces. Store in an airtight container at room temperature for up to 3 weeks.

VARIATION: Break the toffee into pieces and then dip each piece in melted chocolate.

Pretzel Toffee with Sea Salt

December 3, 2015

by Holly

Category Candy / Confections Holiday Recipes

Ingredients

• 1 pound butter
• 2 T water
• 2 cups granulated cane sugar
• 1/2 tsp sea salt, plus extra for sprinkling
• pretzels
• 10 oz chocolate chips, I like dark or semi-sweet

Instructions

1. Line a 12? x 18? cookie sheet with a silicone mat (or spray with nonstick spray). Lay pretzels out in a single layer on tray. Set aside.
2. Put butter and water in a heavy 12? pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
3. Continue cooking, stirring constantly, to 300 degrees F.
4. Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
5. Pour over pretzels in prepared pan and cool about 30 minutes.
6. Melt chocolate over double boiler or in microwave. Spread over cooled toffee and sprinkle with sea salt.
7. When chocolate is set break into pieces. Store in an airtight container at room temperature for up to 3 weeks.

VARIATION: Break the toffee into pieces and then dip each piece in melted chocolate.