I’m totally ashamed of this post.
Remember the last stir sticks I posted, where I swore I was done with them?
Yeah, that didn’t happen.
I just can’t quit you, hot chocolate stir sticks.
How could I finish my holiday sweet posting without paying tribute to one of the most classic Christmas flavor combinations of all time?
Dark chocolate and orange go together like my two year old and moderately terrorist-like destructive activities.
Apparently both are never to be parted.
But really, I just had to make these sticks. Christmas cannot pass without some sort of chocolate/orange concoction.
Well that, and I used all my other hot chocolate sticks up for parties and personal quality control assessments, so I needed to make something to give away to the neighbors.
Speaking of which, how great do these look wrapped up in clear bags and tied with twine and these amazingly stylish gift tags? I’m wrapping all of my presents with these beauties. Get your own here! Griffanie.com is offering them at next to nothing and they are definitely the easiest way to make your gifts look classy and polished. AND they come in two sizes, small for gifts like these hot chocolate sticks and large for Christmas gifts. I love, love, love them!
1 recipe Orange-Scented Marshmallows
1 recipe Chocolate Ganache
1 1/2 C. Dark Chocolate Chips, melted
15-25 Wooden sticks or sucker sticks
For a picture tutorial on marshmallow and ganache assembly, Click Here.
Skewer marshmallow and ganache squares together on a wooden stick. Dip the bottom half of the ganache in the melted chocolate and then sprinkle candied orange peel around all sides of the dipped marshmallow stick. Place the chocolate dipped stick on a non-stick mat or parchment paper and allow to set. Wrap in bags and store in the refrigerator.
- Nonstick Cooking Spray
- 1 C. Cold Water, divided
- 3 -1/4 oz. packets Unflavored Gelatin(3/4 oz. total or 3 packages at .25 oz. each)
- 2 C. Sugar
- ⅔ C. Light Corn Syrup
- ¼ t. Salt
- 1 t. Vanilla Extract
- 10 drops Orange Oil(I love doTERRA's Wild Orange)
- ½ C. Powdered Sugar
- ½ C. Cornstarch
- Line an 8x8 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. Let stand until gelatin softens and absorbs water, at least 15 minutes.
- Combine 2 cups sugar, corn syrup, 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 orange oil 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 8x8 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.