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Ne pamtim datum mog zadnjeg recepta, ali znam da je bio jako, jako davno. Toliko davno, da smo moj fotić i ja izgubili onu prisnost koju smo nekad imali (barem u ove svrhe), da sam si čak razmišljala hoću li uopće objaviti ovaj receptić, jer niti jedna fotka nije ispala onako kako bi trebala, tako da ne mogu uopće izraziti neko zadovoljstvo s njima.... Tako to obično i bude kad se žurim i kad nešto na brzinu radim. Ali ovi snjegovići su mi toliko simpatični da sam ih ipak odlučila podijeliti sa vama. Oni su namijenjeni mom starijem sinčiću koji je totalno oduševljen njima, nisu komplicirani, a ja sam u sitnicama odstupila od originalnog recepta kojeg možete pronaći ovdje. Kako se spavanje i hranjenje kod moje bebice još nije ni približno ustalilo, čitav ovaj proces od izvedbe, fotografiranja, sređivanja i objave recepta se malo odužio, ali oni apsolutno nisu komplicirani, a ako imate dječicu sigurna sam da će odmah zasukati rukave i natjerati i vas u kuhinju. Ja sam izbacila pistaciju iz čistog razloga jer ju Ian ne voli, ali možete upotrijebiti i neke druge sastojke poput badema, oraha, makadamije, lješnjaka, bijele čokolade, i slično. Za cca 26 snjegovića potrebno vam je slijedeće:
12 karamela3 žlice kondenziranog mlijeka
2 žlice maslaca
cca 40 marshmallow bombona
7 do 10 štapića
1 šalica od 250 ml nasjeckanih pistacija, kokosa, komadića karamela
110 g tamne ili mliječne čokolade
2 žličice ulja
narandžasti okrugli bombončići za nos
Pripremite papir za pečenje. U manjoj posudi na laganoj vatri miješajte maslac, karamele i kondenzirano mlijeko dok se sve ne otopi i dobijete jednoličnu smjesu. Cca 13 marshmallowa presijecite nožem ili kuhinjskim škaram na pola, i svaku polovicu (ljepljivi dio) stavite na svaki cijeli marshmallow. Malo ih pritisnite da se zalijepe jedan za drugog ili na svakog stavite malo karamel smjese i zalijepite ih. U originalnom receptu preporučuju marshmallow kremu za spajanje. Jedan štapić podijelite na 4 dijela (ako želite veće ruke podijelite ih na dva dijela, mada mislim da bi bile prevelike) i utisnite ih u donji marshmallow, tako da stoje prema gore.Trećinu svakog snjegovića utopite u karamel kremu, ostavite da se višak ocijedi i stavite na papir za pečenje. U manjoj posudi promiješajte pistacije, kokos i komadiće karamele. U drugoj posudi na laganoj vatri otopite čokoladu sa uljem. Nakon što se karamel na snjegovićima stvrdnuo, utopite kraj svakog snjegovića u čokoladu, ocijedite i uvaljajte ih u smjesu od pistacija, kokosa i komadića karamele. Stavite ih na papir za pečenje dok se čokolada ne stvrdne, cca pola sata.
Ako je potrebno, otopite još malo čokoladu (ako se stvrdnula), uzmite štapić, utopite ga u čokoladu, ocijedite i napravite oči i gumbiće. Za nos sam ja stavila malo karamel kreme i nalijepila bombončić, a u originalnom receptu piše da se stavi malo čokolade i nalijepi bombončić, ali meni tako nije držalo. Ostavite da se sve osuši najmanje 5 minuta.
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12 vanilla caramels
3 tablespoons sweetened condensed milk
2 tablespoons butter
about 39 marshmallows
7 - 10 pretzel sticks
1 cup (250 ml) chopped pistachios, toasted coconut, toffee pieces
110 g bittersweet, semisweet, or milk chocolate pieces
2 teaspoons shortening
orange-color miniature candy for nose
In a small saucepan, combine caramels, sweetened condensed milk, and butter. Heat and stir over medium-low heat until mixture is melted and smooth.
Using kitchen scissors or knife, cut one-third of the marshmallows in half crosswise. Place each marshmallow half, sticky side down, on top of a whole marshmallow. Press together gently. If necessary, spread a small amount of marshmallow creme between the marshmallow pieces to hold them together. For arms, insert a pretzel stick into two opposite sides of each whole marshmallow. Dip bottom third of each of the marshmallow stacks into melted caramel mixture. Allow excess to drip off. Place dipped marshmallows on prepared baking sheet. Place pistachios, coconut, toffee pieces in separate small bowls. In another small saucepan, combine chocolate and shortening. Heat and stir chocolate mixture over low heat until melted and smooth. Dip each caramel-coated marshmallow stack in melted chocolate, covering the bottom of stack with chocolate. Allow excess to drip off. Immediately dip chocolate-covered marshmallow in pistachios, coconut and toffee bits. Let them stand on baking sheet about 30 minutes or until chocolate sets. Re-melt chocolate in saucepan over low heat, if necessary. To make eyes and buttons, dip one end of a remaining pretzel stick into melted chocolate and dab chocolate onto snowmen. For a nose, dab on some chocolate (I used a caramel creme) and attach a small orange-color candy. Let stand about 5 minutes more or until dry.
Using kitchen scissors or knife, cut one-third of the marshmallows in half crosswise. Place each marshmallow half, sticky side down, on top of a whole marshmallow. Press together gently. If necessary, spread a small amount of marshmallow creme between the marshmallow pieces to hold them together. For arms, insert a pretzel stick into two opposite sides of each whole marshmallow. Dip bottom third of each of the marshmallow stacks into melted caramel mixture. Allow excess to drip off. Place dipped marshmallows on prepared baking sheet. Place pistachios, coconut, toffee pieces in separate small bowls. In another small saucepan, combine chocolate and shortening. Heat and stir chocolate mixture over low heat until melted and smooth. Dip each caramel-coated marshmallow stack in melted chocolate, covering the bottom of stack with chocolate. Allow excess to drip off. Immediately dip chocolate-covered marshmallow in pistachios, coconut and toffee bits. Let them stand on baking sheet about 30 minutes or until chocolate sets. Re-melt chocolate in saucepan over low heat, if necessary. To make eyes and buttons, dip one end of a remaining pretzel stick into melted chocolate and dab chocolate onto snowmen. For a nose, dab on some chocolate (I used a caramel creme) and attach a small orange-color candy. Let stand about 5 minutes more or until dry.
