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Author Notes: My grandfather's 84th birthday was this week and this is the candy we make for him every year. At Christmas, you can make a peppermint marshmellow, and use dark chocolate for a special yuletide treat. You will want to splurge on a good quality chocolate and melt it slowly over a double boiler....it's worth the extra time. My microwave has too many watts to melt the chocolate slowly. —lorigoldsby
- 2 pounds Ghiradelli Double Chocolate Candy Making & Dipping bar
- 2 tablespoons unsalted Butter
- 2 cups pecans
- 2 cups mini marshmellows or peppermint marshmellows
- 1 teaspoon french grey fine sea salt (divided)
- To toast/season your pecans: Using a water mister (if you have one, if not, a silicone basting brush lightly dipped in water) LIGHTLY mist some water on the pecans. Sprinkle some of the sea salt on top of the pecans. Roast in a 250 oven for 10-15 minutes until fragrant.
- Bring water for double boiler to a simmer. To make sure your water line is below your bowl/pot, Put your bowl/pan in and then remove. Look to make sure there is no water left on the bottom. Chop your chocolate bar into small pieces. Pour into bowl and add butter. stir with rubber spatula until most of chocolate is melted, remove from heat and keep stirring until chocolate is smooth and glistening.
- In a buttered or silicone 8 x 8 pan, add marshmellows and pecans. Pour 3/4 of chocolate mixture into pan and stir with spatula to coat. press flat down. Add additional chocolate on top to smooth. Sprinkle of french grey sea salt.
- Allow to set for 2-3 hours, cut into small pieces. Store in an airtight tin.
- 3 packets unflavored gelatin
- 3/4 cup water (divided 1/2 c. & 1/4 c.)
- 2 cups sugar
- 1 can of evaporated milk
- 1 tablespoon vanilla
- 1 tablespoon peppermint extract
- 3 drops red food coloring (optional)
- 2 tablespoons confectioner's sugar
- Candy Thermometer
- Double Boiler
- Stand Mixer
- THESE NEED TO BE MADE A DAY AHEAD! Soften gelatin in 1/2 c. water for 10-12 minutes in your mixing bowl.
- In a heavy bottomed pan, stir 2 c. sugar, 1/4 c. water and evaporated milk JUST UNTIL liquids are incorporated. Simmer until candy thermometer reaches 240*
- If you do not have a stand mixer, get a friend to help, as one of you needs to pour and one needs to run the mixer.
- Pour syrup into mixing bowl, beating on a low speed until all syrup is in the bowl, then increase speed to high. Add vanilla, peppermint extract and food coloring. Beat for approximately 10 minutes. Mixture will be fluffy and shiny.
- Pour into a buttered and confectioner's sugar "floured" pan or silicone 8 x 8 pan, using a buttered spatula. Flatten and smooth mixture. Allow to dry at least 2-4 hours or even overnight.
- to create "mini" marshmellows: Use kitchen shears dipped in confectioner's sugar and cut strips into the tiny pieces. You will use approx. 1/4-1/2 of this recipe. Cut the remaining marshellows into larger squares and seve with hot cocoa or chocolate sundaes.
- This recipe was entered in the contest for Your Best Holiday Confection