Cocoa Sticks
Ghirardelli semi-sweet melting wafers
Andes peppermint crunch baking chips (optional)
1. Melt chocolate according to package directions.
2. Pour into ice-cube trays, add peppermint chips (if desired)
and insert lollipop sticks. Top with tiny marshmallows. Let set
until frm. Transfer trays to freezer. Once frozen, cocoa sticks
will be simple to remove.
Marshmallows
nonstick cooking spray
3 packets Knox unfavored gelatin
1
/
2
+
1
/
4
cup cold water
2 cups sugar
2
/
3
cup light corn syrup
1
/
4
teaspoon salt
2 teaspoons vanilla extract
powdered sugar for dusting
1. Line a 9-by-13-inch pan with plastic wrap. Spray the wrap
with cooking spray.
2. Add
1
/
2
cup cold water to the bowl of an electric mixer.
Sprinkle gelatin packets and let stand for 10 minutes.
3. Combine sugar,
1
/
4
cup water and corn syrup in a medium
saucepan and bring to a boil. Boil for one minute, stirring
constantly.
4. With mixer on medium speed, pour hot sugar slowly into
gelatin.
5. Add salt and increase speed to high for 12 minutes.
6. Turn mixer to low and add vanilla.
7. Pour marshmallows into pan and cover with another layer of
sprayed plastic wrap.
8. Let sit overnight.
9. Remove marshmallows from pan onto waxed or parchment
paper. Slice into cubes and roll in powdered sugar.
BALLANTYNE MAGAZINE 67
WINTER 2014-2015
