Chocolate Marshmallows

Chocolate Marshmallow

Chocolate Marshmallow Marshmallows…What’s not to love? Add in some chocolate and you’ve got chocolate marshmallowy heaven! These chocolate marshmallows are the perfect gift all by themselves, but why not couple them with a jar of Hot Chocolate Mix and you’ve got one happy chocolate lover!

What You’ll Need:
6 tablespoons of unflavored gelatin
1 cup of water
2 cups of dark corn syrup
2 cups of organic cane sugar
1 cup of water
2 tablespoons of chocolate extract
6 tablespoons of cocoa
Butter to coat your dish
Cocoa to dust your dish

Dissolve gelatin in a cup of water in the bowl of your mixer.

In a very large pot melt sugar, corn syrup and water and the bring to a slow boil. You want to bring the mixture up between soft ball and firm ball (240 F to 248 F), but not actually to firm ball stage. (Note: You want somewhere in the 245 F to 246 F.)

Once the mixture has come up to temperature pour the chocolate mixture into the gelatin and beat on high for 10-12 minutes until thick and fluffy.

Chocolate Marshmallow: Soft Ball Stage

While the mixture is heating butter and dust a dish with cocoa.

Chocolate Marshmallow: Dish With Cocoa

Pour marshmallow mixture into the coated dish and let set until completely cool. Once marshmallows set up dust your fingers with cocoa, dip a knife into very hot water and cut into squares. (Note: The cocoa makes it easier to handle the marshmallows as the sides can be a bit sticky.)

Store in an airtight container in a single layer. And as I mentioned above they’re perfect in a steaming cup of hot chocolate!

Chocolate Marshmallow in Hot Chocolate

Notes: No notes for this one. The chocolate speaks for itself! ;o)

Peanut Butter Fudge

Peanut Butter Fudge

Peanut butter! What’s not to like? Take that peanut butter and make it into fudge and that’s indulgence on a plate! My best friend Darlene has made Peanut Butter Fudge for years and last year at the beach she brought along a batch to share. It is to die for!! When Jamison requested that I make some Peanut Butter Fudge for him to take to work to share, I knew there was no other place to go than to Darlene! She kindly shared the recipe with me and you by default!

This fudge is creamy, yummy and oh so peanut buttery! It would make the perfect Christmas gift if you’re looking for something home made to share. Try it and see!

What You’ll Need:
3 cups sugar
1-1/2 sticks of butter
2/3 cups of evaporated milk
3/4ths of an 18 ounce jar of peanut butter (Note: I used roughly 1 & 3/4 cups.)
1 – 7 ounce jar of marshmallow cream (Note: I couldn’t find a 7 ounce jar so I used a 7 1/2 ounce jar instead.)
1 teaspoon of vanilla

Butter a 13 X 9 inch dish and set aside.

Measure out peanut butter and have it ready to go. Open marshmallow cream jar and have it ready to go too. Have the vanilla handy as well. You’ll want to move fast once you remove the sugar mixture from the heat.

Peanut Butter Fudge Cooking

Place sugar, butter and evaporated milk in large heavy saucepan and bring to a boil on medium heat, stirring constantly. Boil for roughly 4 minutes or until candy thermometer reaches 235°F, stirring constantly to prevent scorching. Remove from heat.

Stir in peanut butter and marshmallow cream until completely smooth. Add vanilla and stir to mix.

Pour melted mixture into the prepared dish and spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled.

Cut fudge into squares and store in tightly covered container at room temperature.

Notes: I think it would be interesting to stir in some chunks of chocolate to the mix right before adding it to the dish to cool, but not to the point where the chunks melted. When we were at the beach we also talked about dunking it in chocolate for a chocolate covered peanut butter fudge, because after all chocolate and peanut butter…I’m just saying! 😉

Chocolate Fudge

Chocolate Fudge

Yesterday where Jamison works they had a pot luck for one of his coworkers to celebrate his retirement so I decided to whip up a batch of fudge to send. It’s a decadent treat, but what better for a celebration or holiday! And luckily Jamison took it out of the house because this stuff could be seriously additive! As Cookie Monster nows says it’s most definitely a “sometimes food”! 😉

What You’ll Need:
3 cups of organic cane sugar
1 1/2 sticks of butter, softened (Note: If it’s soft to begin with it melts faster.)
2/3 cups of evaporated milk
12 ounces of chocolate of your choice
1 jar of marshmallow cream (Note: Look for one with no high fructose corn syrup.)
2 teaspoons of vanilla

Melt butter, sugar and evaporated milk until smooth. Bring to a rolling boil over medium heat stirring constantly. Bring to soft ball stage (235 F) using a candy thermometer to gauge temperature. Once the boiling begins it will take roughly 3-5 minutes to bring it up to soft ball stage. I can not stress enough STIR CONSTANTLY!! It is very easy to scorch something with sugar in it if you aren’t paying complete attention.

Remove pan from heat and stir in marshmallow cream and chocolate until melted and smooth. (Note: To make the marshmallow cream come out of the jar easier pop it in the microwave for 20-30 seconds and it should slide right out). Pour mixture into a 13 X 9 inch pan that has been buttered. Let cool to room temperature and cut into small squares.

Fudge can be stored in the fridge or even freezer until ready to use, but it isn’t necessary. It will last about a week at room temperature.

Notes: You could add a cup of nuts and/or Goji berries for a nice change of pace. Pumpkin seeds would also be good. The size of the squares are completely up to you, but in my opinion the smaller the better. It’s very rich! 😉

Easter Marshmallows

Easter Marshmallows

We set out for the grocery store this morning to procure items for our feast tomorrow and Peeps were on my list since tomorrow is Easter after all. When we got there however there wasn’t a single Peep to be found! Never deterred I remember that the Barefoot Contessa made Coconut marshmallows the other day on her show. I decided it wouldn’t be hard at all to take her recipe, tweak it, add some sugar sprinkles and make our own Easter marshmallows! This was the end result and they turned out even better than I imagined! 😉

What You’ll Need:
3 packages unflavored gelatin
1/2 cup of water
1 1/2 cups organic cane sugar
1 cup light corn syrup
1/2 cup of water
Butter to coat your dish
Powdered sugar to dust your dish
Colored sugar sprinkles

Combine the gelatin in 1/2 cup of cold water in your mixer and let sit while you complete the other steps.

In a medium sized pot mix sugar, corn syrup and water over low to medium heat and cook until the sugar dissolves. Once the sugar has dissolves raise the heat and cook until the mixture reaches 240 F. Remove from the heat and pour slowly into your gelatin mixture while the mixer is on low. Once the sugar liquid is all added turn your mixer slowly to high and beat for 10-15 minutes until the mixture is white, thick and creamy.

While the mixer is mixing coat a 13 X 9 inch pan with butter and then dust with powdered sugar. When the mixture is ready pour into prepared pan and spread out to the edge. You can wet your hands to help with the spreading if you like. Sprinkle with colored sugar crystals of your choice and let sit for 2-3 hours until firm. Cut out shapes of your choice with cookie cutters or simply slice the marshmallows into squares. Store marshmallows in an airtight container.

Easter Marshmallows

Chocolate Valentines

Chocolate Valentines

Jamison loves chocolate peanut butter cups, so I decided to make him some heart shaped chocolate peanut butter “cups” for Valentine’s Day. Only one problem since it’s supposed to snow tonight and then be followed by ice for the next two days, meaning Jamison will most likely be working from home, I knew I would need to make them today. Add to that that Alexis helped and wouldn’t know how to keep a secret given she’s 3 1/2, and actually tried to tell him twice on his way home when she was talking to him on the phone, we ended up having to give them to him tonight since Alexis was determined to keep trying to tell them about his chocolates. They turned out great!

What You’ll Need:
7 bars of Ghiradhelli milk chocolate
3 tablespoons of butter
1 cup of peanut butter
1/2 cup of powdered sugar

Melt and temper your chocolate. Once chocolate is melted stir in 3 tablespoons of butter until melted. Coat chocolate molds with a layer of chocolate and let harden.

Mix peanut butter and powder sugar and add a dollop of peanut butter to the center of each hardened chocolate mold. Spread out and top with another layer of chocolate. Let harden and pop out of chocolate molds. Store in a dark, cool place.

Simple, easy and delicious!

Chocolate Valentines