Tuesday, December 20, 2011
Peppermint Twist recipe
Stir together a cup of sifted powdered sugar with water, a teaspoon at a time (2 to 3 total), until it is the consistency of a thin glaze. Dip half of marshmallow in glaze, lightly shaking to remove excess. Roll glazed end of marshmallows in finely crushed candy canes or peppermint candies. Place on waxed paper/parchment paper coated side up to set. Thread on skewers and serve.