MINI MARSHMALLOW REINDEER POOL FLOATS
We all know Wednesday is considered ‘hump day’ but not today my friends because we’ve got a fun and festive DIY to share with you! Monse from Here Comes The Fun has created these amazing reindeer marshmallow pool floats and all hot chocolates just got a MAJOR upgrade! By the way if you’re not following Here Comes The Fun on instagram then you so should, check her out here, it’s full of colour and fun! Right, let’s get started shall we?
We are greeting the most wonderful time of the year with what might be the replacement of handfuls of mini marshmallow topped hot cocoas: we’re talking about mini reindeer marshmallow pool floats! Whether hosting the annual cookie swap party for your jingle-ladies or looking for a stocking stuffer that will rock the Christmas socks off either of them then these reindeer marshmallows pool floats are an undoubtably fab-yule-us idea!
YOU WILL NEED:
2 Different Sized Circular Cookie Cutters // Melting Chocolate of Choice // Round Large Pink Sprinkles // 3 Packages unflavoured gelatine // 1/2 Cup ice cold water // 1 1/2 Cups sugar (I used ultra fine baking sugar) // 1 Cup light corn syrup // 1/4 Teaspoon kosher salt // 1/2 Cup water // 4 Ounces dark chocolate melted // Nonstick spray // 1/4 Cup powdered sugar // 1/4 Cup cocoa powder // 1/3 Cup cornstarch //
In the bowl of a stand mixer, combine the gelatine with the ice cold water and give it a swirl to ensure the gelatine doesn’t clump then let sit.
In a small saucepan, combine sugar, corn syrup, salt, and water. Heat on medium high with the lid on for a few minutes to bring it to a boil. Then, remove the lid and heat on high heat until a candy thermometer reads exactly 240 degrees F. As soon as it reaches temperature, remove it from the heat.
With the whisk attached to the stand mixer, start mixing the gelatine and water on low speed. Slowly pour the hot sugar mixture into the bowl. Once all of the hot sugar mixture has been added, turn the speed to high and continue to mix until you get a beautiful white marshmallow mixture that is just warm to the touch, about 8-12 minutes. While this is mixing, melt chocolate in microwave at half power in one minute increments, stirring after each minute.
With the mixer still running, add melted chocolate and mix for one more minute.In a separate bowl, combine cornstarch, cocoa powder, and powdered sugar. Spray 13×9 inch baking dish with cooking spray as well as a rubber spatula. Add about 1/3 of the corn starch blend, then shake the pan to evenly coat the bottom and sides.
Use a spatula to transfer the marshmallow mixture from the bowl to the baking dish and spread into an even layer. Top with half of the remaining cornstarch mixture, and spread it across the top to cover. Allow the marshmallows to sit uncovered for 4-10 hours.
Dusting your cookie cutter with every use, cut a smaller circle inside of the bigger circle to create a ring-like marshmallow. Dust additional sugar powder-cocoa powder mixture if needed around the sides.
Cut out the reindeer heads with some scissors. Dusting them with powder sugar-cocoa powder with every cut will make your life much more easy if the marshmallow is too sticky.
Using parchment paper, with chocolate of choice pipe out antlers with a piping tip or use a Ziploc bag by snapping off a small tip of it. You may print out antlers to your desired size and place them underneath your parchment paper as guidance when piping if it’s easier.
Use leftover chocolate to “glue” antlers and nose onto your reindeer’s head. Once the chocolate has set, “glue” the head onto the ring with more molten chocolate.
You may additionally draw on some eyes with a food marker, “glue” edible eyes onto the reindeer or pipe some eyes onto it with once again; chocolate.
Finally, add them to your go-to hot cocoa recipe and enjoy while singing along to some Michael Bublé’s Christmas hits! xx