So this is part of my holiday "Edible Gifts" series...my Peppermint-Choco-Mallows Stirrer-- store-bought marshmallows dipped in chocolate and covered with crushed peppermint candy cane. That's pretty much it, 3 ingredients, no cooking required. This ideally serves as a stirrer for hot cocoa or hot milk, let the peppermint and chocolate-covered marshmallows melt in the hot drink before you drink and enjoy. Some of Rocky's friends gobbled it by itself. I don't blame them, I may have had a stick or two,(...ok maybe more!), when I was packaging them, you know, for quality check.
It perfectly pairs with your hot drink especially on Christmas morning or after the "Noche Buena" (Christmas dinner). And, if you've been naughty this year, this might score you some "nice" points with Santa if you leave a stick next to his hot milk and cookies under the Christmas tree.
 | |
|
Difficulty: Super Easy!
Prep and Assembly Time: 30 to 40 minutes
What you will need:
1 pack popsicle sticks
Double boiler or heat-proof bowl set over simmering water
shallow bowl for the crushed candy cane
Baking sheet lined with parchment paper
Ingredients:
1 pack large white marshmallows, (approximately 50 pcs)
4 cups dark, milk chocolate or white chocolate, (1 used 2 cups dark chocolate and 2 cups of white chocolate)
10 x 8in peppermint candy cane, finely chopped
Directions:
1. In a double boiler or heat-proof bowl set over simmering water, melt/temper 2 cups of dark chocolate, make sure the water does not touch the bottom of the bowl.
*Alternatively, you may melt the chocolate in the microwave, set on high, at 20 seconds interval until melted.
**For tips on tempering chocolate, click here.
2. Dip 1 inch of the popsicle stick in melted chocolate, stick into the marshmallows and immediately roll over the chopped candy cane. Let it stand to cool and harden on the baking sheet. Repeat process until half of the marshmallows are well coated.
3. Repeat the process using the white chocolate and the remaining half of the marshmallows and candy cane. Let it cool completely at room temperature.
Makes approximately 50 stirrers.
For more Edible Gifts suggestions, you may want to check these out:
1. Bourbon Dulce De Leche
2. Almond Butter Cups
3. Dark Hazelnut Butter
4. Vanilla Extract
5. Rocky Crunch
Merry Christmas and Happy Holidays from my kitchen to yours! xoxo
 |
| peppermint-choco-mallows stirrer I www.haideekitchen.blogspot.com |
 |
| peppermint-choco-mallows stirrer I www.haideekitchen.blogspot.com |
I tried making something like this a few months ago, not really a Christmas thing. I used banana, but the chocolate kept sliding off. Why is that? :/
ReplyDeleteHi May, did you add anything to the chocolate? Was it too runny or the did the chocolate became "oily"? I faced such problems before when I "overcooked" the chocolate. The oil separates from the chocolate and wont stick. To avoid this problem, use a double boiler when melting the chocolate, or if using a microwave, put it in the oven at 30 minutes interval, stir and repeat until the chocolate is melted. And temper the chocolate afterwards.The chocolate will be runny when hot but should still stick to fruits, marshmallows basically anything! ;-) Hope this helps! Thanks for visiting my blog! :-)
Delete