Christmas really sneaked up on me this year. I haven't decorated the
Christlampe or made any of the traditional goodies like
sausage balls or
peanut butter balls. And Christmas is only three days away! But I did manage to get most of the Christmas gifts made and some of them actually in the mail. And today I finished making some goodies for neighbors.

This year I wanted to make marshmallows. I've had a recipe from Martha tucked away for years -- probably at least 4 years -- but I've never attempted them. This year I've seen several bloggers showing off their lovely marshmallows and I wanted to join in the fun. But conquering the marshmallow wasn't as easy as I had hoped.
I decided to
use this recipe, but referenced a few others. Since I don't have a candy thermometer, I figured I could just let the liquids boil for one minute as Chef Keller recommended. But other recipes recommended boiling up to three minutes, so I wasn't very confident in this method. I really believe this was the source of my problems. Problems which could have been resolved simply by purchasing a candy thermometer.

Nevertheless, I persevered.
The first batch turned out way too gooey on the bottom side. I couldn't salvage them. The second batch turned out just a little gooey, so I had the bright idea to let them sit out overnight again. That seemed to do the trick. Unfortunately, what had been the gooey side didn't look too pretty.
But I was thinking about dipping them in chocolate anyway, so I wasn't concerned. In yet another unfortunate turn of events, I discovered I'm not a very good chocolate dipper. But I'm a decent chocolate spreader, so this is what I ended up with: the Christmas S'more. It's a graham cracker-like cookie, with a layer of melted chocolate, marshmallow, more melted chocolate and topped with cookie crumbs (to hide the imperfections in my chocolate spreading).

I also just added chocolate to some of the marshmallows. I think they'll be quite tasty in hot chocolate. I hope to try making marshmallows again next week when I have a candy thermometer. Despite my difficulties, it's a pretty easy recipe.