Merry Christmas Eve friends !!
I wanted to hop on really quickly to give you a few recipes. You know… just in case you happen to have all the ingredients lying around your houses lol !!But seriously, these recipes don’t have to be just for Christmas! I promise once you taste both of these together, you probably won’t want store-bought ever again !! They are a GAMECHANGER !! Especially if you’re a chocolate lover !!
So without further or due, both recipes are here !! I certainly hope you enjoy making them as much as we did!
From The Patterson family to yours, we wish you a very Merry Christmas and super blessed Happy New Year !!
- 1/2 cup heavy cream
- One 14-oz can sweetened condensed milk
- 3 cups semisweet or bittersweet chocolate, chopped or in chips
- One 4-oz bar unsweetened chocolate (broken or chopped into smaller pieces)
- Wooden or cookie/lollipop sticks
- 8″x8″ pan, lined with parchment paper
- For The Marshmallows
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 1/4 cup cornstarch
- Nonstick spray
- Heat the cream and sweetened condensed milk over medium-low heat until it starts steaming, stirring periodically. Remove from heat and add chocolate. Stir and let sit for 10 minutes, then put back on medium-low heat and stir with a whisk until chocolate is completely melted and shiny.
- Pour chocolate into prepared pan and spread chocolate as level as you possibly can. Let sit overnight (12 hours or so).
- Remove chocolate from pan and cut, top side face down, into squares. Divide the block into sixths each direction, so your squares will be a bit larger than 1″ x 1″. Use a long, thin knife. Heat the knife under hot water, wipe dry with a towel or paper towel, make a few cuts, then repeat the knife-heating procedure. Makes 36 squares,
- The Marshmallows
- Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1/2 cup of the water.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes (Jane note: it was longer than 8 minutes when I did it). Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.