24 December, 2014

Marshmallow Fancies



Marshmallow Fancies ingredients
Makes 36 pieces (with some ingredients remaining)
Total Prep Time: Ninety (90) minutes
General
2 (24-oz / 680g) bags jumbo marshmallows (diameter 2.0-inch / 5cm)
1/2 (12-oz / 340g) bag Nestlé® Premier White Morsels (I also like Ghirardelli Classic White Baking Chips
1 (5.2-oz / 147g) container Williams-Sonoma Sanding Sugar or Williams-Sonoma Holiday Decorating Sprinkles


Optional for gift presentation
Decorative Baking Cups to fit your marshmallows (cupcake size might fit jumbo marshmallow)


Reindeer Pops (watch video)


Sugar Plum Fairy Confections
Substitute one (5.0-oz / 141g) container Williams-Sonoma Sanding Crystals: Multi-Colored (Product 699173) for the Sanding Sugar or Holiday Decorating Sprinkles. I used more than half of  the Sanding Crystals, which I bought at the outlet store for $1.99.


Vampire Treats
Use Jumbo or Large marshmallows. Use food color to tint melted chocolate to desired "blood red" color. After dipping the marshmallows, use a toothpick to encourage a dripping effect around the entire marshmallow. Set aside to dry before storing/serving.     Back to Top


Notes:  I like using white chocolate on these Marshmallow Fancies because the festive pretties (sugar or sprinkles) appear to be suspended on white marshmallows. 2014 Christmas gifts

You can use any remaining portions of the sugar or sprinkles, to garnish the rim of cocktail glasses!
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Some Tips
  • Williams-Sonoma Sanding Sugar regular price is about $8 to $9 for around 5.0-ozs. Budget friendly options include
    1. Watching after-holiday and end-of-season sales for significant discounts (75 to 90%) on various brands' baking products like colored sugars and decorative sprinkles;
    2.  Tinting sugar yourself (For one idea, click here.); 
    3. Changing the medium. Since chocolate and pretzels are a great combination, so why not apply crushed pretzels to the marshmallows with either color baking chocolate?; 
    4. Crushing hard candies and applying with same white chocolate.     Back to Top

  • You want to use a light touch and work at fairly brisk pace because each time I reheated the melted morsels, they seemed to harden more quickly and therefore become less receptive to holding the pretties.     Back to Top

  • Set up an assembly area in your prep area as follows: 
    1. Selected marshmallows, best-end down, on baking sheet covered with wax paper; 
    2. Microwave safe container for melting the chocolate morsels; 
    3. Small glass bowl (about 8-oz) for holding and dipping into decorative sugar/sprinkles;
    4. Empty baking sheet covered in wax paper for holding the fancies while the chocolate hardens;
    5. Covered storage containers for finished product.     Back to Top

  • Open one bag at a time. Some marshmallows will be smashed, stuck together and/or have dimples. Select the marshmallows you wish to make prettier, and place best-side down on the prepared baking sheet at the beginning of your assembly area. That way, you'll hold the best-side while dipping the other end. Remember, light touch! Don't squish the marshmallow while dipping.     Back to Top

  • Pour about one fourth (1/4) of the Sanding Sugar or Holiday Decorating Sprinkles at a time into a small (about 8-oz) glass bowl. Sometimes, I find it useful to hold the bowl at an angle and swirl the marshmallow inside. With a glass bowl, you can watch the coverage and make adjustments more quickly.     Back to Top

  • As you dip each marshmallow, check coverage before proceeding to the next step because the appearance of your finished product will be better if you catch any irregularities early rather than trying to patch it later. Examples:
    1. Check amount of melted chocolate before dipping in the Sanding Sugar or Holiday Decorating Sprinkles because sometimes it might be too thick (use small spatula to remove). The excess may gum-up the next bowl when it drops into the Sanding Sugar or Holiday Decorating Sprinkles, or later, fall off and leave empty spots on the marshmallow. 
    2. If the marshmallow has bumps or creases, sometimes the first dip into melted chocolate does not fill all the crevices. Just use small spatula to dab additional melted chocolate onto the marshmallow where needed. Otherwise, the Sanding Sugar or Holiday Decorating Sprinkles may not evenly cover the desired space.    Back to Top

  • Follow package instructions for heating and reheating the chocolate because ingredients and microwave times do vary. In my kitchen, I initially melted the Nestlé chips in Pyrex Measuring Glass for two (2) one-minute intervals at seventy per cent (70%), stirring between times. Also, I found it necessary to reheat the white chocolate after thirty (30) minutes (and again, later), which I did for twenty (20) seconds at seventy per cent (70%).     Back to Top 

  • You may tint the melted white chocolate with food coloring. Be sure to stir until the color is consistent, and has no streaks. With this technique, you might tint "blood red" dripping from the tops of  Vampire Treats.     Back to Top


  • Humidity will affect how long it takes the melted chocolate to harden ("dry time"). Without significant humidity, the dry time of  these Marshmallow Fancies was less than one (1) hour.   Back to Top


  • For serving, decide whether to place the Marshmallow Fancies decorated-side up or down. Generally when packaging for gifts, I place the Marshmallow Fancies decorated-side up in a tightly covered container.     Back to Top



Directions
Melt chocolate morsels according to package instructions because ingredients and microwave times vary.

Taking one marshmallow at a time, lightly dip it in the melted chocolate and swirl it between your thumb and index finger so some of the chocolate comes up the side (generally, 1/8 to 1/4-inch should be plenty).

Lightly dip and swirl in the Sanding Sugar or Holiday Decorating Sprinkles; lightly tap off any excess.

Place Marshmallow Fancy decorated-side up on baking sheet covered with wax paper for the chocolate to harden.     Back to Top 


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