Are you sick of hot chocolate on a stick posts yet?
Apparently it’s my thing this year.
BUT, I have two excuses for posting more of these:
1. GINGERBREAD. Gingerbread marshmallows. Gingerbread speaks Christmas to me like no other flavor. And it is amazing combined with chocolate ganache for a cup of hot chocolate.
2. I’ve teamed up with Stephanie from griffanie.com to bring you these treats topped with these modern black and white printable tags that she designed. Aren’t they stylin’?! Head over HERE to get the printable and use these to top your hot chocolate sticks at your next holiday celebration. They are just the perfect size for attaching to treats.
I know I’ll definitely be printing off a few sheets of these tags to put on my Christmas gifts as well. Click here to see how Stephanie wrapped her presents using her tags! Thanks for the great idea’s Steph! I am so lucky to have such talented people in my life! See that little Falalalala tag peeking out in the middle of those sticks? Favorite. My absolute favorite. Though they’re all fabulous.
Of course, these would make a great gift(how many times have I said that about these sticks now?!). But seriously. Wrap them up in clear treat bags, tie with twine and these sleek printable tags and you’ve got yourself a great gift. Add some hand-painted mugs and you’ll really have outdone yourself.
Click HERE for the ganache recipe.
TO ASSEMBLE: Cut the ganache into squares using a hot, wet(wipe off water with towel just before cutting)knife. Cut the marshmallows into squares the same size as your ganache squares(see marshmallow recipe for cutting instructions). Skewer the ganache and marshmallow on a wooden stick(or sucker stick). Place in a mug 3/4 full of steaming hot milk. Let sit for a minute or two, stir, and enjoy!
- Nonstick Cooking Spray
- 1 C. Cold Water, divided
- 3- ¼ oz. packets Unflavored Gelatin(3/4 oz. total, or 3 packages at .25 oz each)
- 1½ t. Ground Ginger
- 1½ t. Cinnamon
- ½ t. Ground Cloves
- 2 C. Sugar
- ⅔ C. Light Corn Syrup
- ¼ C. Molasses
- ¼ t. Salt
- 2 t. Vanilla Extract
- ½ C. Powdered Sugar
- ½ C. Cornstarch
- Line 13x9x2-inch metal baking pan with foil.
- Coat foil lightly with nonstick spray.
- Pour ½ cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water, along with the ginger, cinnamon, and cloves. Let stand until gelatin softens and absorbs water, at least 15 minutes.
- Combine 2 cups sugar, corn syrup, molasses, salt, and remaining ½ cup cold water in heavy medium saucepan.
- Stir over medium/low heat until sugar dissolves, brushing down sides of pan with wet pastry brush.
- Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
- With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes.
- Add vanilla and beat to blend, about 30 seconds longer.
- Scrape the marshmallow mixture into prepared pan.
- Smooth top with wet spatula(I use my fingers, dipped in a little water). Let stand uncovered at room temperature until firm, about 4 hours.
- Stir cornstarch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches.
- Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray.
- Cut marshmallows into squares. I cut them into squares that are about 1½"x1½".
- Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
- Store the marshmallows in an air-tight container.
