At the very last minute of the pre-holiday weekend, I decided to go ahead and try making those candy cane marshmallows. Since there were just a few ingredients involved, and I am after all, The Candy Queen, I decided to test the waters. Since I had extra ingredients, I decided to double the recipe, making one 8" square pan to cut into small squares and used the rest to fill a 9x13 pan and cut those into marshmallow bars, dipping the ends in dark chocolate.
It took a while for the sugar/corn syrup mixture to get to 260 degrees
Once I poured the mixture and did the marbleizing technique, I knew it was going to be a success!
The most important thing in making these sticky treats, I found, is to let them sit overnight to firm up and use plenty of powdered sugar when cutting them.
And then I dipped some of them in chocolatey goodness, and packaged 'em up!
Once I poured the mixture and did the marbleizing technique, I knew it was going to be a success!
No comments:
Post a Comment