Chocolate Kahlua Snowballs Recipe Marshmallow

CHOCOLATE DIPPED HOMEMADE KAHLUA MARSHMALLOWS

Steps:

• Line 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.
• In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
• Meanwhile, combine sugar, corn syrup and 1/4 cup Kahlua in a small saucepan. Bring the mixture to a rapid boil. As soon as it is boiling, set the timer and allow to boil hard for 1 minute.
• Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the remaining Kahlua and beat to incorporate.
• Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. Use your greased hands to press the marshmallow into the pan evenly. Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
• Sprinkle a cutting surface very generously with confectioner's sugar. Remove marshmallow from the pan and the plastic wrap and lay on top of the sugar. Dust the top generously with sugar as well. Dip a cookie cutter into confectioner's sugar and cut as many pieces as you can from the marshmallow slab. Depending on the size you use, you can get between 4 and12 marshmallows from one slab. I like them best mid-sized and get 9 marshmallows with my cutter.

CHOCOLATE-KAHLUA SNOWBALL COOKIES

Steps:

• In medium bowl, mix Kahlua, corn syrup and instant coffee granules until well blended.
• In medium bowl, combine cookie crumbs, powdered sugar and almonds. Mix well.
• Pour coffee mixture over crumb mixture, blending well.
• Shape dough into 1-inch balls.
• Roll each ball in powdered sugar two times, making certain to coat each cookie well.
• Cookies can be stored in an airtight covered container for up to 1 week.

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

CHOCOLATE KAHLUA SNOWBALLS

Steps:

• Combine first 3 ingredients; let stand 5 minutes. Stir until coffee granules dissolve.
• Combine cookie crumbs, 3/4 cup powdered sugar, and almonds; stir well. Pour coffee mixture over crumb mixture, stirring well.
• Shape into 1-inch balls; roll in powdered sugar twice to coat well. Store in airtight container up to 1 week.

CHOCOLATE MARSHMALLOW SNOWBALLS

Steps:

• Over low heat, melt chocolate chips with the condensed mik while stirring constantly.
• Remove from heat and cool slightly.
• Add marshmallows - mix well ensuring all marshmallows are coated.
• Drop by tablespoonful into coconut and roll into balls in the coconut.
• Chill for several hours.