These Marshmallow Candy Kabobs Must Be Your New Festive Tradition
As far as I’m concerned, Christmas gives you the permission to indulge in all things sweet and festive. Christmas cookie parties? Check. Candy cane overload? Bring it on! It is scientifically proven that Christmas food doesn’t count toward your daily calorie allowance. Okay, I made that up, but it definitely applies to any food that comes on sticks — they’re instantly more enjoyable to put together and to eat. And these marshmallow kabobs definitely need to be part of holiday traditions. They are adorable, they are over the top and they are endlessly customizable. They would be perfect table centerpieces at your Christmas party, and just the thing to munch on while binge watching holiday movies!
Ingredients:
- 2 sachets powdered gelatine (about 3 Tablespoons)
- 1/2 cup cold water
- 2 1/4 cups caster sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 1 teaspoon vanilla extract
- gel food coloring (optional)
- 5 Tablespoons icing sugar, for coating
- 5 Tablespoons cornstarch, sifted, for coating
- 2 teaspoons edible glitter, for coating (optional)
Instructions:
- Lightly spray two shallow baking tins with oil and line with grease-proof paper. Oil the paper and your silicone spatula (remember: marshmallows = sticky).
- Sift the icing sugar, cornstarch and edible glitter together to make the coating.
- Put the cold water in the bowl of your stand mixer and sprinkle the gelatine on top. Let it swell or “bloom.”
- Put the remaining water, sugar, corn syrup and vanilla into a deep saucepan. Bring to the boil until it reaches 248 degrees Fahrenheit (firm ball stage). You will need to use a candy or digital thermometer to check the temperature. Be careful, as the sugar is VERY hot.
- Meanwhile, start whisking the gelatin at high speed.
- When sugar reaches the correct temperature, slowly add it to the gelatine down the side of the mixing bowl while whisking at slow speed.
- Increase to maximum speed once all syrup is added. Keep whisking for several minutes until the mixture is thick, glossy and sticky like bubblegum.
- If you’re making different colored marshmallows, you will need to divide the mixture into separate bowls and then add the food coloring, a drop at a time, until you reach the desired color.
- Use your oiled spatula to pour the marshmallow mixture into the prepared tins and level.
- Sprinkle liberally with your coating. Leave to set at room temperature for at least two hours.
- Once the marshmallows are set, you can cut them into different shapes using lightly oiled cookie cutters.
- Toss the marshmallows in the coating once cut, otherwise they will dry out.
- Thread the marshmallows onto metal skewers, layering them with chocolate truffles, cake pops or whatever else takes your fancy!
Lightly spray two shallow baking tins with oil and line with grease-proof paper. Oil the paper and your silicone spatula (remember: marshmallows = sticky). Sift the icing sugar, cornstarch and edible glitter together to make the coating. Put the cold water in the bowl of your stand mixer and sprinkle the gelatine on top. Let it swell or “bloom.”
Put the remaining water, sugar, corn syrup and vanilla into a deep saucepan. Bring to the boil until it reaches 248 degrees Fahrenheit (firm ball stage). You will need to use a candy or digital thermometer to check the temperature. Be careful, as the sugar is VERY hot.
Meanwhile, start whisking the gelatin at high speed. When the sugar reaches the correct temperature, slowly add it to the gelatine down the side of the mixing bowl while whisking at slow speed.
Increase to maximum speed once all syrup is added. Keep whisking for several minutes until the mixture is thick, glossy and sticky like bubblegum.
If you’re making different colored marshmallows, you will need to divide the mixture into separate bowls and then add the food coloring, a drop at a time, until you reach the desired color.
Use your oiled spatula to pour the marshmallow mixture into the prepared tins and level.
Sprinkle liberally with your coating. Leave to set at room temperature for at least two hours.
Once the marshmallows are set, you can cut them into different shapes using lightly oiled cookie cutters.
Toss the marshmallows in the coating once cut, otherwise they will dry out.
Thread the marshmallows onto metal skewers, layering them with chocolate truffles, cake pops or whatever else takes your fancy!
What’s your favorite festive recipe? Tag us on Instagram with your pics, using #iamcreative.
