add a coating of chocolate or leaving them plain - either way, these make wonderful and easy holiday gifts and treats!

As the gearing up to slowing down soon approaches next week, we’re all likely running around crazily with last-minute errands and holiday tasks right now (I know I am!) Truly, the last thing I’ll most likely get around to tackling is my personal prep for all the holiday parties and events I’ll be attending and contributing to. If you’re like me – you’re going to love this simple yet decadent treat that is perfect for any occasion. Wrap them up in a festive cello bag or decorated box with ribbons for a heartfelt and homemade host/hostess gift; display them on a seasonal platter to add that something special to any holiday dessert table, …or simply indulge straight out of the dish as a sweet treat for yourself! You’ll instantly be a hit at any gathering or with any of those on the receiving end, not only for how good these are, but how good you are in the kitchen! (…And the best part, you don’t have to tell people how super easy they are!)

Who doesn’t love marshmallows?! I know that made-from-scratch can sound daunting, but trust me – these are super easy. (Although not necessary except to reduce your own physical stress level even futher, I suggest getting your hands on an electric mixer for this recipe, if you don’t already have one!) As you might’ve heard, they’re often the “treat of choice” when watching your weight as they’re virtually fat-free; if you’re on a selective or restrictive diet, the ingredients are few, basic, and easily obtainable from your health food store. I’ve further substituted the allergenic foods like corn syrup and cornstarch, and use brown rice syrup, arrowroot flour, and coconut oil cooking spray (CFC-free!) for healthier choices. All around, they are the perfect solution for accommodating multiple palates, further lightening your holiday load and stress!

Although quite frequently made with dairy (eggs), this recipe omits them for further convenience, and further – when substituting agar agar for gelatin and using carob or non-dairy chocolate, these can be the perfect gift to satiate any vegan on your list! Keep it simple and plain, or add any flavouring of your choice, lavishly coat with your favourite chocolate (I’ve chosen to use peppermint candy cane pieces and white chocolate) – these little clouds from heaven are the perfect treat not only for this holiday season, but for all year round! (…You’ll be looking for the traditional dessert guilt, but I assure you, you won’t be able to find it!)

Homemade Peppermint Candy Cane and Chocolate Marshmallows

3 packs (27g each) gelatin or agar agar; if using sheets – 3 sheets of geltain or 3 oz. of flaked agar agar

3/4 cup water

2 cup cane sugar

2/3 cup golden or brown rice syrup

1/4 tsp salt

1 vanilla pod (scrape for seeds)

2 cups peppermint candy cane pieces (depending on your taste!)

3 cups white coating chocolate

1 cup rice, potato, or arrowroot flour (for dusting only)

Coconut oil cooking spray

Directions:

1. Pour 1/2 cup of cold water and the gelatin into the bowl of a standing mixer with whisk attachment (can also use a hand-mixer) and soak for 10 minutes.
2. For extra thick marshmallows, line a 9″ x 13″ baking pan or casserole dish with either wax paper or cling film, then coat with coconut oil cooking spray.
3. Place candy canes inside a plastic bag and then place within another plastic bag and crush (I use the end of a rolling pin or a hammer!)
4. Mix the remaining ¼ cup of water, sugar and golden or brown rice syrup in a saucepan. Bring it to a boil, and hard boil for 1 minute.
5. Remove the saucepan from the heat, and pour its contents into the mixing bowl with the water/gelatin mixture.
6. Add the salt and whisk on high for 8 minutes.
7. Add the seeds from the vanilla bean, 1.5 cups of candy cane pieces, and continue to whisk for another 2 minutes.
8. Spray spatula with coconut oil cooking spray, and pour/scrape marshmallow “batter” into lined pan/dish. Using sprayed spatula (I actually either spray my hand or run my hand under the tap for best leverage!) – smooth out marshmallow. Lightly mist top of marshmallow, cover pan/dish with cling film, and allow it to set in a cool dry area (not in the fridge).
9. Once firm, flip pan/dish over onto a flat cutting board or work surface, and peel the cling film from the marshmallow slab (bottom).
10. Spray a sharp knife with coconut oil cooking spray, and cut marshmallow slab into even squares.
11. In a small bowl with dusting flour, roll marshmallows till coated, making sure to tap off excess. Place on a cookie sheet or tray, lined with wax or parchment paper.
12. Melt the coating chocolate (see here for tips, depending your method of choice!)
13. Using skewers, dip the marshmallow in the chocolate and cool on a rack. Sprinkle tops with remaining candy cane pieces.
14. Once the chocolate has set (dried/solidified), store at room temperature in a tightly sealed container, or package for gift-giving!

Merry baking & marshmallow-making!
Stephanie

xoxo