Mmm..Mocha Marshmallow Chocolate Plunge

I've been thinking about coffee flavored marshmallows for a few weeks now.

I needed to make these for my hubby..and me too!

And then I thought, these so need to be dunked in 

CHOCOLATE!

And here they are, homemade marshmallows.. mmmm :p

Easy chocolaty~coffee~cocoa dusted marshmallows!

I've been making quite a few marshmallows lately.
It's been 2 years since my first fiasco with this candy. (I had a bad thermometer) Now I find them very easy to make..(they really are), and so delicious! I mean, how can you go wrong with chocolate covered marshmallows?
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Ingredients needed..the 10 x sugar (and unsweetened cocoa not pictured) will be used for coating the marshmallows once they've set.

You will also need dipping chocolate.
I melted some yummy Ghirardelli in which to plunge my fluffy puffs of mallow!

In a separate bowl, pour 1/2 cup cold 

"Mocha Iced Coffee"

Add the unflavored gelatin,

 stir with a fork and set aside.

In a heavy bottomed, straight sided (so you can attach your candy thermometer) saucepan, stir together the salt, sugar, corn syrup, and remaining Iced Coffee.

On medium heat, stir the sugar mixture

 until the sugar is dissolved.

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Clip on thermometer.

Continue cooking without stirring until candy reaches soft ball stage...about 240 degrees

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Almost there...

Remove from heat and add the *bloom* 

(the gelatin mixture). Set aside.

In a stand mixer with whisk attachment, beat 2 egg whites to stiff peaks.

Perfect..

Now add the coffee extract.

(I didn't even know this stuff existed!!)

With your mixer on LOW, carefully pour the hot candy mixture into egg whites.

Now cut on high.

Set timer for 10 minutes.

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Pour marshmallow mixture into pan lightly sprayed with Pam.

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Mmm..looks like a pool of warm gooey wonderfulness!

Mocha Marshmallows

*Bloom*
2 tablespoons plus 1/2 teaspoon unflavored gelatin
1/2 cup cold "Mocha Iced Coffee"

 *Base*
2 cups sugar
1/2 cup light corn syrup
1/2 cup "Mocha Iced Coffee"
1/4 teaspoon salt
2 large egg whites
3 teaspoons coffee extract
10 x sugar and unsweetened cocoa for dusting marshmallows
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For the bloom, sprinkle gelatin over 1/2 cup cold "Mocha Iced Coffee". Stir and set aside.

For the base, in a heavy bottomed, straight sided saucepan,
mix together sugar, salt, corn syrup and "Mocha Iced Coffee". On medium heat, stir mixture until sugar is dissolved.
Continue cooking without stirring until mixture reaches soft-ball stage.
Remove from heat, add boom (gelatin mixture), and set aside.

In mixer, with whisk attachment, beat egg whites until stiff peaks form. With mixer on low, add the sugar mixture and flavor. Turn mixer on high and continue beating for 10 minutes.
Pour the candy into pan lightly sprayed with non-stick cooking spray. Let candy set to cure overnight.
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 Make a mixture of equal parts 10 x sugar and unsweetened cocoa powder.
Turn marshmallows out onto cutting surface coated with the mixture. Lightly oil a pizza wheel or long, sharp knife and cut marshmallows.

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 Cut marshmallows and dust with sugar mixture.

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Here comes the fun part!
Chocolate.
MMMMM....Melt some!

I am using coffee stirrers dipped in chocolate to spear my candy...

Let these set up before dipping the candies.

 I dipped mine about halfway.. I just think it looks prettier this way..

Place on wax paper lined pan to let chocolate set.

 I'm just gonna go ahead and brag..
these are decadently delicious!!

Happy and Sweet Dipping

from
Sugartown Sweets!
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Thank you so much for stopping by my blog today!
I love reading all your comments. :o)

Pistachio Chocolate Chip Coconut Pecan M&M Cookie Cups!

Pistachio Chocolate Chip Pecan

Coconut M&M Cookie Cups!

Now that's..a mouthful!

I had never even heard about this recipe until about 10 years ago. We had a cookie bake-off at our church and I was in charge of finding the judges.

Our pastor's wife won the contest with

 Pistachio Cookies, which called for a cake mix and pudding. Everyone loved them!

She gave me the recipe and I just never got around to making them..I've been saying that a lot lately.

Well, it's time..and I decided to add some 

coconut, M&Ms and chocolate chips.

I had an extra bag of Christmas M&Ms which I've been saving so I could use the green ones for

St. Patty's Day. I have to say, these are pretty good.

Of course now I see there are lots of variations

of this recipe out there!

Here's what you'll need.

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Combine the cake mix and Pistachio pudding.

 Add the oil..

 lightly beaten eggs, almond extract

and water, stirring to combine.

 I kinda wish I had used a little green food coloring

here..just to kick up the St. Patty's Day factor!

 Stir in half cup each

 pecans, coconut

 and chocolate chips.

 Roll one tablespoon of dough into ball and 

place in mini muffin cup.

I used a Wilton non-stick pan so I did 

not need to grease it.

Bake at 350 for 10-12 minutes.

  As soon as you remove the pan from the oven,

place about five candies on each cookie

pressing lightly.

This recipe made 49 cookie cups.

Pistachio Chocolate Chip Coconut

Pecan M&M Cookie Cups

1 box white cake mix

1 3.4 ounce box pistachio pudding

1/2 cup canola oil

2 lightly beaten eggs

1 tablespoon water

1/4 teaspoon almond extract

1/2 cup chocolate chips

1/2 cup sweetened coconut

1/2 cup pecans chopped

M&Ms

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Combine cake mix with pudding. 

Add oil, eggs, water and almond flavor.

Stir to combine. Then add the chips, 

coconut and nuts.

Roll into balls (1 tablespoon each) and

place into muffin tins.

Bake 10-12 minutes pressing M&Ms

into cookies right out of the oven.

Cool 10 minutes in pan.

I used a plastic picnic knife to gently 

lift the cookie cup out of the pan.

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Enjoy!

Happy St.Patrick's Day

&

Sweet Baking

from

Sugartown Sweets!

Thank you for taking the time 

to stop by my blog today!

I love all of your comments and read each one.

Yummy Orange Bunny Bites!

Yummy Orange Bunny Bites!

When I tell you these are yummy..

I'm not kidding!

This is a variation of the *famous* orange balls

recipe that has been around for eons.

I've had the original recipe for several years,

just never got around to making them.

It calls for 'Nilla Wafers, but...I really

love macaroons.

Oh my! The combination of the pecans and 

orange juice

with the crushed coconut flavored cookies

is addictive. 

I found this brand at Wal-mart for $0.98!

Use your food processor to crush the cookies.

If you don't have one, just put them in a zip lock baggie and crush.

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 You can do the same with the pecans.

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 After you've completed mixing up the ingredients,

chill for about an hour.

These are some of the items I used 

to decorate my bunny.

I found the edible grass at Wal-mart.

 I saw this super cute craft kit at Michael's.

I knew I had to make them. 

I settled on just one for now..

 Mr. Bunny!

 I decided to use the bunny ears as a template

to make white chocolate ears.

Just put them under wax or parchment paper

to trace. I did this for the arms as well.

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 While your chocolate pieces are drying,

you can roll up the orange balls.

Coat the balls by rolling in coconut.

  I used my (dry) Pink Petal Dust to 

lightly brush the dry ears.

Cute little bunny arms :o)

Now you can decorate!

I placed the ears & arms into the ball.

Place the sixlets cheeks, pink tiny ball nose, & rainbow chip eyes onto ball using

some of the melted white chocolate.

I used mini-cupcake liners in which to sit my bunny.

I love the edible grass to help pull it all

together.

Total Cuteness!

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Orange Balls

One 14 oz pkg. macaroon cookies

(minus 3 cookies I ate..and you can too!!) 

1 cup pecans

4 cups 10 x sugar

6 oz. thawed orange juice concentrate

1 stick salted butter (melted)
1 bag coconut 
White chocolate (for ears & arms 
plus a little extra to attach candies)

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Crush cookies & pecans using food processor,

or by hand.

Stir in 10 x sugar, O.J., and melted butter, mixing well. Chill, then roll into small balls 

and coat with coconut.

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Happy Easter

&

Happy Baking

from

Sugartown Sweets!

Thank you for taking the time

to stop by my blog today :o)

I love all your comments and read each one!