December 19, 2013

A simple toffee-covered marshmallow recipe.

We know how things get super hectic right before Christmas, and with all of the parties and gatherings going on, it's nice to have a back-up plan for something sweet to bring along. This recipe is one of my favorites for the holidays, and it's really simple to make!

You will need:
A double boiler. (I used two pots that stacked on top of each other and filled the bottom pot with 2 inches of water)
1 bag of large marshmallows
1/2 C. margarine
1/2 can of Eagle brand sweetened condensed milk
250 grams of Macintosh toffee (or other wrapped caramels will work) This comes out to one and a half bags or 32 pieces.
1 3/4 C coconut
1 3/4 C crushed cornflakes

All you do:
-First get your double boiler set up with a bit of water in the bottom pot, but don't fill it all of the way. Bring the water to a boil and then place the top pot on it.
-Put the margarine, the unwrapped toffees and the sweetened condensed milk in the top pot and melt. You just want to slowly melt the ingredients above. Once it's nice and creamy, turn down the heat.
-Grab a fork and start tossing a few marshmallows at a time in the caramel sauce. Once covered in toffee, stab one marshmallow at a time and transfer to the bowl with the coconut/cornflake mixture and move it around until it's covered. I used my hand to toss the mixture as well. It sounds complicated, but it's really not, you'll figure it out quickly. It does get a little messy, and will be tempting not to eat the mixture without the marshmallows in it! Now place on a cookie sheet and set aside. You can use parchment paper if you like, but I prefer to put them straight on the baking sheet. Pop them in the freezer and once they are frozen you can twist them off of the baking sheet and serve! It's tradition in my family to eat them semi-frozen with a cup of tea, but they are equally delicious at room temperature!