Snowball Fight!!! - Marshmallow Popcorn Balls

One year, when I was but a young pup, we discovered that our Christmas Tree Balls were broken while being stored in the shed (undoubtedly due to the wind storm that took half the roof off).  I think the Wind Storm was the year after the 8 ft snow fall, which would put it 2 years after the Ice Storm of '77.  So, yeah, the Wind Storm of '79.

Hey, I lived in the Columbia Gorge...  We have ourselves some extreme weather, and every Corbett-onian will tell you that 70 mile an hour winds at Crown Point are not an uncommon event during the winter months.

Anyway, my original point was that East wind busted our balls.  (no snickering, please)  So, mom got her "create on".  I think that was the first year that we made the cinnamon ornaments that I mentioned a couple posts back.  But while the cinnamon dough makes great "gingerbread men" it doesn't really make good balls. Her final answer to this spherical dilemma....?

Grandma's Marshmallow Popcorn balls.

For once they are wrapped in cellophane and tied with string, they made perfect Christmas Tree balls.  I suppose we could have dyed them different colors, but then again, mom was against that kind of "chemical poisoning" when we were growing up.  A wise woman indeed.  Besides, when they remain white, it just looks like the gingerbread men are having a snowball fight on your tree.  :)

If you are really chaffing for color though, and have an aversion to artificial colorants, you can attempt to find Reynolds colored plastic wrap (usually in red and green), or use cellophane wrapping from a craft store.

These are the same idea as Rice Krispie treats.  Marshmallows, Salt and Butter all melted into a syrupy goo that is then dumped over copious amounts of popped Popcorn.  The only real difference is all the extra butter you will need to keep your hands well lubricated to form the balls. (yes, I realize how that sounds)

ANYWAY....  ;)

Grandma's Marshmallow Popcorn Balls

4 quarts (4 oz) (113g) Popped Corn
6 cups (11 oz) (312 g) Mini-Marshmallows
1/3 cup (2.6 oz) (77g) Unsalted Butter, plus extra for buttering the bowl and your hands
1 tsp Kosher Salt


Line 2 baking sheets with Waxed Paper... (You may only need 1 sheet, it really depends on how big you make your balls and how big your baking sheets are)

Butter a large bowl.

Add popped Popcorn.

Melt Butter and Salt in a saucepan.

Add 1/2 of the Marshmallows and stir until they melt.

Add the remaining Marshmallows and stir until they melt to become a rich marshmallow creme.

Drizzle the marshmallow creme mixture over the popcorn.

Stir with a buttered wooden spoon or a silicon spatula until all the popcorn is coated.

Now, butter your hands really well.

Scoop up a palm full of the popcorn mixture,

and press into a ball. (I used 2 hands to form the balls, but I had to hold the camera)

Place on waxed paper to set. (this takes about 2 hours for them to completely set up)

If the popcorn mix begins to stick to your hands... butter your hands again.
Wrap in plastic wrap (colored if you can find it), or cellophane and tie with a ribbon.

Instant edible ornaments!  (unlike the cinnamon - gingerbread men)

Or simply stack on a cake plate to form a wintery centerpiece...  

Mangia!!
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Hot Cocoa's Best Friend - Honey Marshmallows

I have attempted to make marshmallows many many MANY times.  Each time, the results have been a disaster. I went so far as to "blow up" my Oster Kitchen center in my quest to attain the perfect marshmallow.  In a way, it's because of marshmallows that I now own a Kitchen Aid mixer.  LOL
Alas, even with a KA, I still have not been able to achieve satisfactory marshmallow-dom. 

That is, until now. 

Thanks "bee" to The Pioneer Lady's Country Kitchen, for her Honey marshmallows are not only right up my ally (being made with honey) they come out perfect every time!

My 4 year long quest has come to a close and I have attained a state of Marshmallow Nirvana.  Now if you will excuse me, I must go make some Hot Cocoa to enjoy my puffy white pillows of deliciousness.  :)

Honey Marshmallows

Oil for the baking dish and the saucepan
Cornstarch to dust baking dish
1 TB unflavored Gelatin
a pinch of Kosher Salt
236ml (8oz) (1 cup) Water, divided
200g (1 cup) Granulated Sugar
236ml (8 oz) (1 cup) Honey (or 315g or 11.1oz depending on how you prefer to measure it)
Confectioners' Sugar for dusting marshmallows (about 1 cup-ish or 125 to 150 ish grams)

Grease an 9 x 9 pan and dust with cornstarch, then set aside.

In the bowl of your mixer, pour 118ml (4oz) (1/2 cup) of the Water and sprinkle the Gelatin over the surface to bloom.

Sprinkle with a pinch of Salt.

In a small saucepan, combine the remaining Water with Sugar and Honey.

Set this over medium flame and cook, without stirring, until it reaches Soft-Ball stage or between 234F and 240F (112C-115C).

Remove the syrup from the flame and pour over the bloomed Gelatin, stirring well to combine.

Allow this to cool until it has the consistency of a "raw egg white". I know that is kid of vague, but the temp varies slightly somewhere around 80 F (26 C) degrees

Then begin whipping the mixture with your whisk attachment (or rotary beater if you don't have a whisk) until stiff peaks form.

Pour into the prepared baking dish and allow the mixture to firm up and dry out for 8-12 hours, uncovered. (Yes, I started these yesterday evening and finished them first thing this morning)

Turn out onto a flat surface that has been liberally dusted with Confectioners' Sugar. (you may need to loosen the sides with a frosting spatula)

Cut into 1-inch strips, with a Confectioners' Sugar dusted knife, and roll each piece in more Confectioners' Sugar.

Cut each strip into 1 inch pieces.

Dredge again in Confectioners' Sugar.

Lay finished marshmallows on a piece of waxed paper and allow them to completely dry for an additional hours or so.

Turn them over and dust with Confectioners' Sugar, again.  Let them dry for 1 hour longer. (you will notice that the exposed sides have begun to form a dry "crust" on them.  This is a good thing)

Once they are completely dry, dust all the marshmallows again in Confectioners' Sugar before storing in an air tight container between sheets of waxed paper.

NOW is the time to make some Hot Cocoa (Not Hot Chocolate, actual Hot Cocoa)

Mangia!!
~~

Rocky Road (Candy)... Take Me Home... To The Place... I Belong

I really didn't blog about candy all that much this year.  Oh, there was Fudge a plenty (which I blogged about last year) and of course, the Honey Caramels, which I covered this year.  Then I decided to do a recap on Divinity with the more traditional Black Walnuts.  But two of the Christmas treats I forgot to mention, both this year and last, were Great Grandma Ruby's Silver Drip (Which I will get to in a later post) and Grandma Reva's Rocky Road.  No, I am not talking about the Ice Cream flavor.

When I was a child, Rocky Road was the paramount Christmas candy.  What kid doesn't love marshmallows?  Combine that with Chocolate Fudge and Nuts and you have a candy that is destined to disappear as fast as you can make it.

Now that I am older, I am not so much into marshmallows, so after one piece I am pretty much done for the year, but many many other members of my family enjoy this delectable candy, immensely.  Thus it is still a holiday staple 'round these parts.  

The base fudge is the same as the gelatin fudge I blogged about last year, which has been profusely laced with both Walnuts and Mini-Marshmallows, making it all lumpy & bumpy... Ergo - Rocky Road.

Rocky Road Candy

3 oz Unsweetened Baker's Chocolate
3 cups Granulated Sugar
1 TB unflavored Gelatin
1/2 'Scant' cup Corn Syrup (I am figuring this at about 120 ml instead of 124 ml)
1/2 tsp Kosher Salt
1 cup Whole Milk
1 1/4 cup (20 TB) (10 oz) Unsalted Butter (This is definitely NOT a low fat dessert)
1 1/2 tsp Vanilla Extract
4 oz chopped Walnuts (or Almonds)
4 oz Mini-Marshmallows

Chop the Chocolate with a sharp, heavy knife.

In a large, heavy bottomed pot, whisk the Sugar and the Gelatin together.

Add Corn Syrup, Salt, Milk and Butter.... along with the chopped Chocolate.

Apply Medium heat to the whole "mess" and stir while everything comes to a boil (this prevents scorching)

When the mixture comes to a boil, cover with the lid to wash the crystals down from the the side of the pan.

Remove cover after 5 minutes and insert a candy thermometer.

Cook the mixture to 235 degrees (soft ball)

Meanwhile, pour vanilla into the bottom of a mixing bowl.

And "butter" a 13 x 9 baking dish.

When the mixture reaches 235 degrees, remove from heat, remove the thermometer and pour the "syrup" over the vanilla (in the mixing bowl)

Let this sit for 25 minutes. (don't worry about the "110" degree thing as is standard with most fudge)
After 25 minutes (regardless of the temperature) begin beating the fudge at medium-low speed, for 15 minutes (sometimes it takes a minute or two longer)

When the mixture looses most of it's shine, stop beating and remove from the mixer stand, then stir in the nuts......

Then fold in the Mini-Marshmallows. (They will melt into the candy, just a little)

Pour the mixture into the prepared baking dish and spread somewhat evenly. (This will be a little hard, since it's all lumpy)

Let set for 3 hours, until fully set before cutting into squares and prying out of the pan with a bench scraper (it just works easier)

While you are waiting, you can let your niece (or nephew) lick the bowl.

And Serve......

Or store in a metal container, lined with waxed paper in the refrigerator for up to a month. (It never lasts that long)

Mangia!!
~~