Homemade Vanilla Marshmallows

Ingredients :

Vegetable oil, for brushing onto a 8x8x2 in. dish, as well as parchment paper long enough to hang over edge.
2 envelopes unflavored gelatin
1 1/2 cups granulated sugar
1/2 cup plus 2 tablespoons of light corn syrup
1/8 teaspoon salt
1/2 cup plus 2 tablespoons water for stove top as well as 1/2 cup plus 2 tablespoons of cold water for gelatin mixture.
1 teaspoons pure vanilla extract
3/4 cups confectioners’ sugar

Brush the vegetable oil onto the bottom of the 8x8x2 pan, then line parchment paper at the bottom and then brush oil onto the top of parchment as well, leaving enough parchment  to hang over two sides to pull marshmallows out later.
In the meantime, place 2 packets of  unflavored gelatin into your mixing bowl with 1/2 cup plus 2 tablespoons of cold water, let stand for approximately 5 minutes to soften and absorb water.

In a medium saucepan put in the granulated sugar, water, and corn syrup. Bring to a boil over medium high heat, do not stir, and place your candy thermometer into pan . When it reaches 140° F remove from heat. Be careful, the mixture is very hot. Slowly pour into gelatin mixture, mixing on low with hand or stand mixer, until all sugar mixture is absorbed.  Gradually increase the speed to high and continue to mix for approximately 12 minutes until it begins to thicken. It will be a thick constancy like marshmallow fluff at that point, then mix in the vanilla. As soon as vanilla is mixed in, pour into your 8x8x2 lined pan and let sit uncovered for approximately  3 hours to firm.
After it firms, pour 3/4 cups of powder sugar onto your cutting board and release the marshmallows from the pan onto the sugar, and tossing sugar over both sides to absorb stickiness.  Using a serrated knife, cut the marshmallows according to size preference. Then toss all sides into powdered sugar.
Select any melting chocolate you prefer, as well as nuts, edible glitter, etc… to decorate your marshmallows. You may even prefer them plain.
Storage :
Store up to 5 to 7 days in an air tight container,  enjoy by themselves or in your hot cocoa!

Dress it up

Small details:

I had baked some cakepops for an event, but they needed some cosmetic details. I took out my crafter’s glue and iridescent glitter and began to dress them up. I applied the glue to the sticks and center of bow, and sprinkled glitter to finish off the look. I was pleased with the outcome. I had accomplished a simple fix that gave my cakepops elegance and a feminine look.  I am excited to try this with other ribbon colors and other glitter colors as well. Have fun creating!

Sincerely,

Sierra Crafts

Bunny Tails

Easter will soon be here, and Bunny Tails are a perfect hostess gift, centerpiece, and or Easter gift for that special someone.
I chose to take the idea of a cakepop but instead use a chocolate crunch candy like filling instead! Now when I started to do these my mind was racing with all sorts of possibilities.
Again, I am all about lets keep it simple, but still taste great! Makes about 20-30 Bunny Tails.
Filling Ingredients:
1 bag of your choice of white chocolate chips
3 cups of your choice krispy cereal
1 1/2-2 cups of your favorite dried cranberries
Take the chocolate chips and melt them in the microwave in 30 second intervals. Mix the chocolate well, and add all the remaining ingredients to the chocolate.
In another bowl melt a small portion of white chocolate candy melts, and set aside. Take a small cookie scooper and begin to scoop the filling onto a waxed cookie sheet. Let them dry almost till they are firm. As soon as they are a bit firm dip your cakepop stick in the white chocolate candy melts and place into each scoop of filling. Let them set for about five minutes. When the sticks are set melt a bowl of additional candy melts enough to dip each bunny tail into. At this time you need to place a bag of sweetened shredded coconut into another bowl. Take each bunny tail filling and begin dipping into the melted chocolate. Make sure to shake off any additional chocolate before moving over to the coconut. Generously cover each one with the coconut, then set to dry!
* Other choice fillings is to make a peanut butter and krispy variation with semi sweet chocolate chips. As well as a Almond Joy type filling with slivered almonds , krispies, and semi chocolate chips. Both can still be dipped in white chocolate candy melts and covered in coconut. Just in case you miss those cakepops, this idea works for them too! Decorate each one with a bow of your choice and enjoy!
Happy Easter!
Sincerely,
Sierra Crafts