Holiday Baking

When Christmas rolls around, I ditch all signs of healthy food and break out the corn syrup, refined sugar, and white, processed flour. Well, except for this year..I did use unbleached. =D I only bake these items once a year, so I don't even care about the health factor! Sorry. 

Granted, this is only a tiny portion of what I usually make, but Vienna is complicating matters just slightly. So, I'll just make these and call it good! 

If you've never had home made marshmallows, this is the year to change that. I've been making these for so many years, I can't even count. It's been Christmas tradition for ever! Make these up with a large mug of fresh made hot chocolate and trust me..store bought won't even ever appeal to you!

Marshmallows

3 packages unflavored gelatin

1/2 cup cold water

1 1/2 cups sugar

1 cup light corn syrup

1/4 tsp salt

1/4 cup water

1 tablespoon vanilla

Combine gelatin and 1/2 cup cold water in a large bowl and let sit. Combine sugar, corn syrup, salt, and 1/4 cup water in a saucepan on medium-high and cook until it reaches a temp of 240 or soft ball stage. Slowly add syrup to gelatin while beating with a hand mixer. Once all the syrup is incorporated, add vanilla. Beat on high for 8-10 minutes or until the mixture becomes too stiff for your beaters. Dump onto a cookie sheet that has been generously coated in powdered sugar. Allow to sit 12-24 hours before cutting. 

 Don't forget to use the scraps ;-) We don't waste one bit of these things~

Another Christmas must is home made caramels. My mom is famous for her caramel recipe. Everyone that has them declares them the best and I can't help but agree. Try them out and see for yourself!!

Caramels

4 cups sugar

1 1/2 cups light corn syrup

1 cup butter

4 cups half and half

Heat all the ingredients in a large pot to boil minus 2 cups of the half and half. Once boiling, add remaining half and half. Cook until semi-firm/ pliable ball stage. Pour into a buttered pan. Cool, cut, and wrap. 

Gingersnaps are a holiday must. They really are! One way to make them lovely, is to dip them in white chocolate. This recipe is from a friend, Melisa S. I have to say, they're among the best gingersnaps I've ever had!

Gingersnaps

2 cups sugar

1 1/2 cups vegetable oil

2 eggs

1/2 cup molasses

4 cups flour

4 tsp baking soda

1 tablespoon cinnamon

1 tsp salt

additional sugar for rolling in

Combine sugar and oil and mix well. Add eggs, beating well after adding. Stir in molasses. Add dry ingredients slowly and mix to combine. Shape into 3/4 inch balls and roll in sugar. Bake on 350 for 10-12 minutes on a greased or parchment paper lined cookie sheet. Cool and dip in melted white chocolate.