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Raspberry Marshmallows

Raspberry Marshmallows

Looking for something a bit different for treats this Christmas I have turned to marshmallows. If you haven’t made marshmallows at home you really must give them a try.  They are soft and fluffy and melt in your mouth. You can make them any flavour you want and you can even dip them in chocolate! Yes, that’s a thing!

I have some fabulous raspberry syrup that I was inspired by, raspberries are my favorite berry. The flavour takes me back to the hot summer days out on the farm. The spectacular burst of flavour eating sun warmed berries right off the bushes. It is quite amazing how a taste of something as simple as a berry can instantly transport you back in time. Really is there anything better!

You can use any flavouring you like, from cooked down jams with the seeds removed, to espresso powder mixed with a little water to bottled flavourings like vanilla, maple or almond extract. And peppermint is a great seasonal flavouring for Christmas. Don’t forget to add a few drops of food coloring to bump up the eye appeal!

If you like things a bot more tropical be sure to pop over and check out the Toasted Tropical Marshmallows I made a few years ago. They are the next level of marshmallow love.

 

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Raspberry Marshmallows
 
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Ingredients
  • 3 envelopes of gelatin
  • 1 cup of water
  • 2 cups of sugar
  • ½ cup of corn syrup
  • ½ teaspoon of salt
  • 2 tablespoons of raspberry syrup
  • ⅔ cup of icing sugar
  • 1 cup of chocolate chips
  • 1 teaspoon of shortening
  • sprinkles
Instructions
  1. Place the gelatin and ½ cup of the water in the bowl of a stand mixer.
  2. Allow to soak.
  3. In a medium saucepan combine the sugar, corn syrup, salt and remaining ½ cup of water.
  4. Over medium high heat bring to a rolling boil.
  5. Continue to boil for 1 minute.
  6. Remove from heat.
  7. With the mixer on low, using the whisk attachment, slowly pour the hot syrup into the gelatin.
  8. Add the raspberry syrup (or whatever flavour you are using)
  9. Turn the mixer to high and whip for 12 minutes.
  10. Transfer the marshmallow fluff to a buttered 9x9 pan for nice thick marshmallows or a 9x13 for thinner marshmallows.
  11. Cover the surface with plastic wrap that has been sprayed liberally with non stick spray.
  12. Allow to set over night.
  13. Using a sifter or fine mesh colander cover a cutting board with a nice layer of sifted icing sugar.
  14. Remove the marshmallow slab on to the icing sugar covered cutting board.
  15. With a sharp knife cut the slab into squares or rectangles.
  16. Sift icing sugar over all sides if the cut marshmallows.
  17. Store in a covered container.
  18. Place the chocolate chips and shortening in a metal bowl.
  19. Place over a small pot of simmering water.
  20. Stir until the chocolate is melted.
  21. Remove from heat.
  22. Dip an end of the marshmallow into the chocolate.
  23. Set on a sheet of parchment paper.
  24. Sprinkle with sprinkles if desired.
  25. Set for 1 hour.

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Graham Wafer Toffee

Graham Wafer Toffee

I am sure you have seen it everywhere. It seems every season more and more people are making it. With good reason. It is sweet, buttery, crunchy and just spectacular! You may have seen it made with saltines, and it is fantastic. That little hit of salt and the flakiness of the crackers is perfect.

But there is just something about graham wafers that I can’t resist. The flavour is one that takes me back to my childhood and one that I still love today.

Graham Wafer Toffee is quick, very easy and fairly inexpensive. You can substitute saltines for the graham wafers and change out the type of nut used on top to one your family enjoys!

GrahamWafer Toffee
 
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Ingredients
  • 16 graham wafers
  • 1 cup of butter
  • 1 cup of brown sugar
  • 1½ cups of semi sweet chocolate chips
  • 1 cup of toasted pecans - chopped
Instructions
  1. Line a cookie sheet with parchment paper or aluminum foil and lightly spray with non stick spray.
  2. Arrange the graham wafers with sides touching, covering the entire surface of the cookie sheet.
  3. Set aside.
  4. In a small saucepan melt the butter over medium heat.
  5. Add the brown sugar stirring to combine.
  6. Cook and stir the mixture until it comes to a boil.
  7. Boil for 2 minutes.
  8. Pour the hot sugar mixture over the graham wafers.
  9. Use an offset spatula to spread the sugar to completely cover the graham wafers
  10. Bake at 350 for 6 minutes or until bubbling.
  11. Remove from oven.
  12. Sprinkle the chocolate chips over the surface of the bubbly brown sugar.
  13. Allow the chips to soften for a few minutes.
  14. I like to cover the cookie sheet with another cookie sheet to help retain the heat and melt the chips.
  15. Once the chocolate chips are shiny they are soft.
  16. Using the offset spatula spread the chocolate to completely cover the buttery sugar layer.
  17. Sprinkle with the toasted chopped pecans and allow to cool fully.
  18. Break apart and enjoy!

 

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Mocha Fudge

Mocha Fudge

As I mentioned in my last post I am counting down the hours to hosting my very first Cooke Swap! One of the perks of the busy Christmas season. It is a fun way to get together for a few hours with friends.

To make it extra special I am making a few different types of fudge. It is a nice change from cookies, is super easy to make and is not something we enjoy that often so is a bit of a treat.

Again, keeping things easy I am using another no fail recipe. Many fudge recipes require a lot of stirring, not so with this one. It takes about 10 minutes from start to finish. The hardest part is letting it cool.

This one is for the coffee lovers in the group! The rich aroma fills the kitchen as you are making it. The touch of chocolate adds just the right amount of sweetness  to tone down the bitter instant coffee for an fantastic combination.

Mocha Fudge

Mocha Fudge

2 tablespoons of butter

2/3 cup of evaporated milk

1 2/3 cup of sugar

1 tablespoon of instant coffee granules

2 cups of minature marshmallows

1 cup of chocolate chips

1 teaspoon of vanilla

1/2 cup chopped nuts

Mocha Fudge

Mocha Fudge

In a medium sized saucepan combine the butter, milk, sugar, and instant coffee. Bring to a boil over medium heat stirring constantly. Continue to boil and stir for 5 minutes. Remove from heat and add the vanilla marsh mallows, chocolate chips  and nuts. Stir vigorously for 2 minutes or until all the marshmallows are completely melted. Por into an 8 inch square pan that has been lined with foil and buttered. Chill. Cut into squares.

 

 

 

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Butter Pecan Fudge.

Butter Pecan Fudge.

In a few days I will be hosting my very first Cookie Swap! One of the best things in the Christmas season.

Butter Pecan Fudge

And with it being nice and close to Christmas we should all still have plenty of goodies left to last through the holiday.

Sugar being my passion I am going all out for the sweets selection!

First up is an assortment of fudge. If you have never made fudge, this is an easy no fail recipe. It is a great way to add something different to your cookie tray.

One of my go to recipes for fudge is Butter Pecan. Rich and buttery, creamy and luxuirous.

Sure to be a favorite with everyone.

Butter Pecan Fudge

Butter Pecan Fudge

1/2 cup butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup whipping cream

1/8 teaspoon salt

1 teaspoon vanilla

2 cups icing sugar, sifted

1 cup pecan halves, toasted and coarsely chopped

Butter Pecan Fudge

Butter Pecan Fudge

In a large saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat, add the vanilla. Stir in the icing sugar until smooth. Fold in pecans.

Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container.

 

 

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