Eggnog Marshmallows

These actually did not turn out so great. Next time I will stick with Alton Brown's recipe, which I made for Christmas last year. I would recommend his version over these.

Ingredients

• Nonstick cooking spray
• 2 envelopes unflavored gelatin (4-1/4 tsp.)
• 3/4 cup cold water
• 2 cups granulated sugar
• 2/3 cup light-colored corn syrup
• 1/3 cup refrigerated egg white product or 2 pasteurized egg whites*
• 1/4tsp. salt
• 1 tsp. rum extract
• 1/4 tsp. ground nutmeg
• Nonstick cooking spray
• 2/3 cup powdered sugar
• 3 Tbsp. cornstarch
• 4 oz. white baking chocolate with cocoa butter or vanilla-flavored candy coating, chopped
• White nonpareils

Directions
Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray. Line pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray; set pan aside.

In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold water; set aside.

In a 2-quart heavy saucepan stir together remaining 1/4 cup water, 1-3/4 cups of the sugar, and the corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan (see Candy Thermometer, below). Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, (hard-ball stage) 12 to 15 minutes total. Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam up).

Meanwhile, in a clean large mixing bowl beat the egg whites and salt with an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight), 3 to 4 minutes. Beat in rum extract and nutmeg until combined. With the mixer running on high speed, gradually add gelatin mixture to egg white mixture, beating about 7 minutes or until thick (like the consistency of thick, pourable cake batter). Quickly pour marshmallow mixture into prepared pan, spreading to edges of pan. Lightly coat another piece of plastic wrap with nonstick cooking spray; place, coated side down, over marshmallow mixture. Let stand at room temperature for 1 to 2 hours until firm.

Remove plastic wrap from top of marshmallows. In a small bowl combine powdered sugar and cornstarch; sprinkle about a quarter of the mixture evenly onto a large cutting board. Loosen sides of marshmallows, if necessary, and carefully invert onto the cutting board. Remove plastic wrap or paper. Sprinkle top with some of the remaining powdered sugar mixture. Using a knife that has been dipped in warm water, cut square into 20 marshmallows. Place squares, a few at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and toss to coat all sides of marshmallows with powdered sugar mixture.

In a small saucepan, cook and stir white chocolate just until melted. Let stand 5 to 10 minutes or until cooled but not set. Spread in a thin, even layer over the top of the marshmallows. Top with nonpareils. Store marshmallows between sheets of waxed paper or parchment paper in an airtight container in the refrigerator for up to 1 week. Or freeze for up to 1 month. Bring to room temperature 30 minutes before serving. Makes 20 large marshmallows.

If you cannot find pasteurized egg whites, you can use regular egg whites that have been heated to a safe temperature: In a small saucepan stir together two egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Heat and stir over low heat until mixture registers 160 degrees F on an instant-read thermometer. There may be a few pieces of cooked egg white in the mixture. Remove from heat. Place saucepan in a large bowl half-filled with ice water. Stir for 2 minutes to cool mixture quickly. Place egg white mixture in the large mixer bowl. Continue as directed in step 4.

Cooking to the correct temperature is crucial when making most candies, ensuring toffees turn out crunchy and caramels stay chewy. Our Test Kitchen prefers a digital thermometer with a clip to attach it to the side of the pan. Before making candy, always calibrate the thermometer per manufacture's instructions.

From Better Homes and Gardens December 2010 Issue

Oreo Peppermint Bark

Ingredients

1 pound dark chocolate
1 pound white chocolate
1/2 teaspoon peppermint extract
10 Oreos, roughly chopped (I used the festive holiday ones!)
1/2 cup crushed peppermints

Directions

Melt the dark chocolate bark in the microwave in 30 second intervals, stirring in between. Pour out onto a large sheet of wax paper and smooth it out into one even (thin) layer with a spatula (an offset spatula works perfectly for this). Let sit at room temperature for 15-20 minutes, until hardened. Next, melt the white chocolate bark.

When the chocolate is hardened, stir the peppermint extract into the melted white chocolate bark. Pour over the dark chocolate layer and spread out evenly to the edges with a spatula.

Sprinkle the Oreos and crushed peppermints in an even layer over the top. Let sit until completely dried and hardened, about 20 or 30 minutes.

Break into pieces and serve. Enjoy!

Adapted from Sing for Your Supper, http://www.singforyoursupperblog.com/

Buckeye Candy

Ingredients

• 2 cups creamy peanut butter, (not all-natural)
• 1/4 cup (1/2 stick) butter or margarine, softened
• 3 3/4 cups (16-oz. box) powdered sugar
• 2 cups (12-oz. pkg) semi-sweet chocolate chips
• 2 Tablespoons vegetable shortening

Directions

Line baking sheets with wax paper.

Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.

Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.

Pumpkin Seed Brittle

Ingredients

• 1 teaspoon vegetable oil, plus additional for coating
• 7 ounces hulled pumpkin seeds (these are the green ones)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 pound 6 ounces granulated sugar
• 12 ounces water

Directions

Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.

Line a half sheet pan with a silicone baking mat.

Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

Alton Brown recipe from foodnetwork.com