Want to make something different than the typical holiday dessert? Everyone loves Christmas cookies in fun shapes, but why not try something even better? These mini candy cane shaped treats taste like little candy bars. The best part is you can make them yourself!!! How many hours does it take to get sugar cookies not overcooked and iced perfectly? Why not put all that effort into something unique? These are fun and delicious for everyone.
- 2 cups sugar
- 1/2 cup water / 1/4 cup of water
- 3/4 cup light corn syrup
- 2 packets gelatin
- 1 tsp salt
- 1 tsp vanilla
- 3/4 cup cocoa
Place whisk attachment to mixer and spray whisk and bowl with non-stick cooking spray before adding anything. Place gelatin mixture with 1/4 cup of water in bowl and let sit and become soft.
In a small saucepan with a candy thermometer attached to the side bring sugar, corn syrup, and 1/2 cup of water to a simmer on medium heat. Turn heat to medium/medium high and watch temperature closely. Simmer until temperature of mixture reaches 240 degrees. Once it reaches 240 degrees remove from heat.
Place vanilla and salt to gelatin and begin to blend, slowly add sugar mixture. Be careful, it will be hot. Once all the sugar mixture is added, turn mixer speed to high and let whisk on high for a few minutes. Stop mixer and add cocoa slowly, then return to high speed and continue to whisk on high for 10-12 minutes.
Once done, using a greased spatula spread mixture into a greased 9 X 12 baking dish. Cover and let sit for at least 8 hrs, or overnight.
Once the marshmallows are set and ready take them out of the pan and place on a clean cutting board dusted with confectioners sugar. Using a cookie cutter cut marshmallows into desired shape. I always use a cold knife or cookie cutter. I usually have a bowl of ice water that I let the cutter sit in then I wipe off excess water and then use. Once all cut into shapes, place on a cookie sheet or plate and refrigerate for a few minutes. I use a double boiler method to melt chocolate. That simply means that I use a small saucepan, fill it with water and bring it to a simmer. Turn to low and use a medium metal heatproof bowl placed on top to cover top and place chocolate melting chips in and stir until melted. Then I use a toothpick or fork and coat the refrigerated marshmallow in the chocolate. Immediately place on a parchment lined cookie sheet. When sheet is full place in freezer until set. Once done, place in airtight container and they can sit at room temperature or they are good in the refrigerator. I think Santa gets enough cookies.