Do you know that thing that happens when you have intricately envisioned exactly what your Christmas packages are going to look like weeks in advance, only to be foiled by the pathetic selection of sparkly yarn? Oh good, I knew you would understand.

Dark Chocolate Peppermint Cremes {Pedantic Foodie}

Package-wrapping is my game, and every year a lot of thought and planning goes into my gift-wrapping situation. Unfortunately, after visiting three stores I gave up on finding the sparkly yarn I had used last year and have resorted to using metallic tape for my package bling. One way or another, Christmas must have sparkle.

Anyways... It seems as though every blogger is throwing cookies, cakes, and peppermint everything at us right now. You can either hate it or love it, but I am definitely jumping on the Christmas bandwagon.

Let’s cover the world in crushed peppermints! Never mind, that sounds far too sticky. Let’s just cover our chocolate-dipped peppermint cremes instead.

Yes, yes, you can certainly buy these in a bag. They would probably even be wrapped up in cliche Christmas-colored foil too, but would they taste anywhere close to as amazing as homemade peppermint cremes? No, they would not.

The good news is, that these peppermint cremes are super simple to make at home.

Confectioner’s sugar, butter, cream, and peppermint extract. Look at you making your own candy...you’re so fancy.

These peppermint cremes store best in the freezer, which makes them fantastic for whipping out when those last minute guests drop by.

Christmas is so close and I still have so many packages to wrap and glittery nail polish to wear. I hope you are enjoying every moment.

Happy Wednesday!

Sincerely,

Pedantic Foodie

Dark Chocolate Peppermint Cremes

makes about 40

3 tablespoons unsalted butter, at room temperature
2 tablespoons heavy cream
3 1/2 cups confectioner’s sugar
1 1/2 teaspoons peppermint extract
10 ounces dark chocolate
1/4 cup crushed peppermint candies

Place a baking sheet in the freezer to chill.

In the bowl of your stand mixer, fitted with the paddle attachment, whip butter on low speed until fluffy. Add confectioner’s sugar slowly, in 1/4 cup increments, scraping down the sides of the bowl as necessary. Add heavy cream and peppermint extract.

The creme filling should look somewhat crumbly at this point. To test, remove a small portion and squeeze it into a ball. If it holds the shape then it is just right, if it is still too crumbly you can add a bit more cream.

Portion the filling into 0.25 ounce balls and flatten with the palm of your hand. Transfer the discs to the freezer for 10 minutes. While the discs are chilling prepare the chocolate.

Melt the chocolate over a double boiler or microwave at 30 second increments, stirring after each, until the chocolate is smooth and melted.

Flip the chilled baking sheet so that it is upside down and lay a sheet of parchment paper on the top.

Dip each disc of filling in melted chocolate, working quickly, and place on the prepared baking sheet. Sprinkle the top of each candy with crushed peppermints before the chocolate sets up. The discs will probably start to warm up before you can finish dipping them all. I like to keep half of them in the freezer while I dip the first half.

When all the discs have been dipped in chocolate, transfer the sheet pan to the refrigerator for 15 minutes, or until the chocolate is completely set.

Serve immediately or store in zip top bags in the freezer. Enjoy!

So there’s a thing that’s happening. You’ve been hearing it, seeing it, smelling it, and now it’s time to taste it. It’s called the holidays -- get into it.

Vanilla Candy Cane Marshmallows {Pedantic Foodie}

We’re making something for your awesome co-worker who totally deserves a “Thank You” for letting you borrow her pen all the time.

We’re making something for your favorite barista who really doesn’t want a gift card to the place where he works.

We’re making something for your neighbor that says, “Hey there Friend, I made you marshmallows.” (Also known as “fluffy-yumminess”, if you’re a five-year-old. And when it comes to marshmallows, I’m totally a five-year-old!)

I get really excited when I make marshmallows. They begin with a simple, clear syrup that puffs up into a big, sticky, white cloud.

We’re going to annihilate some peppermint candies by hitting them with the back of a spoon - smashing is fun. (Yep, five years old.) Food coloring is totally optional, but I like the candy-cane vibe it brings out. I used a tiny bit of gel food coloring which can be found at most cake decorating stores or here!

Marshmallows - ta-da! Maybe you’re thinking this situation could really use some chocolate. Friend, I like how you think...

Ganache thanks you for inviting him to your marshmallow party.

You made homemade vanilla candy cane marshmallows, aren’t you fancy?

P.S. If you think floating these marshmallows atop a cup of hot cocoa is a good idea you're right, it's a fantastic idea.

Sincerely,

Pedantic Foodie

Candy Cane Marshmallows

recipe adapted from Alton Brown

3 packages unflavored gelatin
1 cup ice water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
2 teaspoons peppermint extract
1/2 cup confectioner’s sugar
1/2 cup crushed peppermint candies
red food gel
nonstick spray
wooden skewer
1 cup dark chocolate, chopped (optional)
paper candy sticks (optional)

Coat a 9x13 pan with nonstick spray and generally dust with confectioner’s sugar.

In the bowl of your stand mixer combine 1/2 cup ice water with gelatin.

In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt. Cover and place over medium heat - cook for 3-4 minutes. Uncover and attach a candy thermometer. Cook for 7-8 minutes, until the syrup reaches 240 degrees F. Remove from heat.

Turn the mixer on low speed and pour the syrup into the gelatin mixture. Once all the syrup is added increase the speed to high. Beat for 13 minutes, until the mixture is very thick and fluffy. In the last minute of beating add extracts.

Pour the marshmallow into the prepared pan and dip the end of a skewer in red food gel. Swirl the color into the marshmallow and sprinkle the top with crushed candies and confectioner’s sugar.

Allow the marshmallow to sit for 3 hours before removing from the pan. Turn the marshmallow out unto a cutting board dusted with confectioner’s sugar and use a greased pizza cutter to cut into 1-inch squares. Once the marshmallows are cut dust all edges with remaining sugar and store in an airtight container. Enjoy!

Optional: Place marshmallows on candy sticks and dip in melted chocolate.