This vibrant, nostalgic candy is a beloved holiday tradition for Thanksgiving and Christmas! The colorful marshmallows shine like stained glass in a rich chocolate coating.
Ingredients:
- 2 cups semisweet chocolate chips (a 12 oz bag; Ghirardelli is recommended for its smooth melting quality).
- 1/2 cup butter (1 stick; unsalted works best, but salted is fine if that’s what you have).
- 1 teaspoon pure vanilla extract (adds warmth and depth to the flavor).
- 1 (10.5 oz) bag colorful mini marshmallows (these are the “stained glass” of the candy).
- Optional: 1/2 cup chopped nuts (walnuts, pecans, or almonds add crunch and contrast, but can be omitted).
Equipment Needed:
- Microwave-safe bowl
- Large mixing bowl
- Baking sheet or tray
- Aluminum foil
- Parchment paper
- Spatula
- Sharp knife
Instructions:
- Prepare Your Workstation:
- Line a baking sheet with aluminum foil for structure.
- Place a piece of parchment paper on top of the foil. The parchment prevents sticking and makes rolling the log easier.
- Melt the Chocolate and Butter:
- In a microwave-safe bowl, add the butter and chocolate chips.
- Microwave on high for 1 minute. Remove from the microwave and stir to combine.
- If there are still unmelted pieces, return to the microwave for 20-second intervals, stirring after each until the mixture is smooth and glossy.
- Stir in the vanilla extract and mix well. Let the chocolate cool for 5-7 minutes. Cooling is crucial so the chocolate doesn’t melt the marshmallows.
- Combine Chocolate and Marshmallows:
- In a large mixing bowl, pour the entire bag of mini marshmallows. Add the optional nuts at this stage if you’re using them.
- Gently pour the cooled chocolate mixture over the marshmallows.
- Using a spatula, carefully fold the chocolate into the marshmallows, ensuring every marshmallow is coated. Take your time to avoid crushing the marshmallows.
- Shape the Candy Log:
- Transfer the coated marshmallow mixture onto the prepared parchment paper.
- Use the parchment to shape the mixture into a log about 2-3 inches in diameter.
- Once shaped, wrap the parchment paper tightly around the log to hold its form. Then wrap the aluminum foil around the parchment for extra support.
- Chill and Set:
- Place the wrapped log on a baking sheet to keep it stable and refrigerate for at least 2 hours or until firm. This step allows the chocolate to harden and hold the log’s shape.
- Slice and Serve:
- Remove the log from the fridge and let it sit at room temperature for 5-10 minutes. This softens it slightly, making it easier to slice.
- Use a sharp knife to cut the log into slices about 1/2-inch thick. For bite-sized treats, cut each slice into smaller pieces.
- Store Properly:
- Store the candy slices in an airtight container in the refrigerator to maintain freshness. They’ll keep well for up to 2 weeks.
Tips and Variations:
- Festive Touch: Sprinkle the log with powdered sugar, shredded coconut, or crushed peppermint candy before wrapping for a holiday look.
- Freezing: Wrap the entire log tightly in plastic wrap and place in a freezer-safe bag or container. Store for up to 3 months. Thaw in the fridge overnight before slicing.
- Flavor Variations: Experiment with white chocolate or dark chocolate for a twist, or try flavored marshmallows like peppermint or caramel for a seasonal upgrade.
This colorful and decadent candy is sure to brighten any dessert table and bring joy to your family gatherings! 🎄🍬