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“Now You Know” Keep warm in the frosty-snowy weather with snowflakes themselves!

It’s clearly not getting any warmer here in the tri-state area, so we have to make the best of it! For those of you who have kids, I’m pretty sure you’ll be doing a whole lot of outdoor, winter activities this week! The snow can be fun! The best part, after burning all those calories chasing kids, sleds, dogs, or yourselves, you get to warm up to a delicious cup of hot coco! Like all things in life, accessories is what makes the world go round, so what is hot coco without marshmallows?! This blog entry is going to teach you how to make fun, delicious snowflake shaped marshmallows for your warm cup o’ chocolate. It’s fun, easy, and you can surprise your kids and their friends with all of your Betty Crocker tricks! 😉

Ingredients

Ingredients:

  • 1 package (16 ounces) white mini marshmallows (use a good quality brand)
  • 2-5 tablespoons water
  • 2 pounds (about 8 cups) sifted confectioners’ sugar
  • 1/2 cup solid vegetable shortening

Makes: About 2 pounds marshmallow fondant.

How to make marshmallow snowflakes:

  1. place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
  2. Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working.
  3. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
  4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
  5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

Voila! Your hot chocolate now has a sugary punch to it! It not only tastes delicious but it also makes hot chocolate that much more sweet and fun to drink!

Keep warm!

NOW YOU KNOW

-G TEAM

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