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November 15, 2017

DIY Edible Holiday Gifts for Everyone on Your List

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Whether you’re spreading a little holiday cheer around the office or aiming for a homemade White Elephant gift for a friend, these DIY edible holiday gifts are sure to put a smile on anyone’s face!

WP Marshmallows 2 FINAL

DIY Marshmallows

Prep Time: 40 min | Makes 24 marshmallows

Ingredients

  • 1 to ½ cups Wholesome Pantry confectioners’ sugar, for coating
  • 1 cup cold water
  • 2 cups Wholesome Pantry Cane sugar
  • 1/2 cup light corn syrup
  • 2 unflavored gelatin
  • 1 Tbsp ShopRite Pure Vanilla Extract

Directions

  1. Spray 9-inch square baking dish with no stick cooking spray then coat with some of the confectioners’ sugar. Set aside. Microwave 1/2 cup of the water, granulated sugar and corn syrup in medium microwavable bowl on HIGH 7 minutes. Stir to dissolve sugar. Microwave on HIGH 5 minutes longer. (Mixture will have a slight yellow tint.) Carefully remove hot bowl from microwave.
  2. Sprinkle with gelatin. Let stand 5 minutes. Gradually beat in hot syrup mixture with whisk attachment on medium-low speed. Beat 8 minutes. Increase speed to medium-high. Beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume. Beat in vanilla.
  3. Smooth top with a spatula. Sift about 2 tablespoons of the confectioners’ sugar over top. Let stand at room temperature overnight or refrigerate at least 3 hours.
  4. Cut marshmallows into 1 1/2-inch squares. Add marshmallows in batches to confectioners’ sugar; toss to coat well. Shake off excess. Store marshmallows in airtight container at room temperature up to 3 days.

*Chai Version: swap out the water for cold chai tea. When you beat in the vanilla, also beat in 1 tsp cinnamon, ½ tsp cardamom, ¼ tsp nutmeg, ¼ tsp ginger and ¼ tsp cloves. Proceed as directed.

*Peppermint Version: decrease vanilla extract to 1 ½ tsp and add in 1 tsp peppermint extract. After you pour the marshmallow mixture into the baking dish, Add a few drops of green or red food coloring to the top and swirl with a toothpick to create a marbled effect. Proceed as directed.

Peppermint Marshmallows Wholesome Pantry Sugar FINAL  WP Mini Marshmallows no branding FINAL

DIY Fudge 3 Ways

WP Holiday Fudge FINAL

Cookies and Cream Fudge

Ingredients

  • 1 1/2 cups Wholesome Pantry Cane Sugar
  • 2/3 cup Wholesome Pantry Evaporated Milk
  • 2 tbsp Wholesome Pantry butter
  • 1/4 tsp salt
  • 2 cups ShopRite Mini Marshmallows
  • 1 1/2 cups white chocolate chips
  • 1 tsp ShopRite vanilla extract
  • 1 1/2 cups crushed Wholesome Pantry Chocolate Sandwich Creme Cookies

Directions

  1. Line one 8 x 8 inch pan with foil. Add sugar, sweetened condensed milk, butter and salt to a medium, heavy-duty saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes.
  2. Remove from heat and stir in marshmallows, chocolate and vanilla extract.
  3. Stir vigorously for 1 minute or until marshmallows are melted and everything is smooth. Fold in crushed chocolate creme cookies. Pour into prepared baking pan and top with more crushed cookies, pushing them into the fudge slightly so they stick.
  4. Place pan in fridge until firm, about 2 hours.
  5. Lift from pan; remove foil. Cut into pieces and serve.

WP Peppermint Bark FINALPeppermint Bark Fudge

Ingredients

For the chocolate layer:

  • 1 1/2 cups Wholesome Pantry Cane Sugar
  • 2/3 cup Wholesome Pantry Evaporated Milk
  • 2 tbsp Wholesome Pantry butter
  • 1/4 tsp salt
  • 2 cups ShopRite Mini Marshmallows
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tsp ShopRite vanilla extract

For the white chocolate layer:

  • 1 1/2 cups Wholesome Pantry Cane Sugar
  • 2/3 cup Wholesome Pantry Evaporated Milk
  • 2 tbsp Wholesome Pantry butter
  • 1/4 tsp salt
  • 2 cups ShopRite Mini Marshmallows
  • 1 1/2 cups white chocolate chips
  • 1 tsp ShopRite vanilla extract

For Topping:

  • 1 cup crushed candy canes or peppermint candies

Directions

  1. Make the chocolate layer: line one 9×13 inch pan with foil.
  2. Add sugar, evaporated milk, butter and salt to a medium, heavy-duty saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes.
  3. Remove from heat and stir in marshmallows, chocolate and vanilla extract.
  4. Stir vigorously for 1 minute or until marshmallows are melted and everything is smooth. Pour into prepared baking pan; place in refrigerator.
  5. Repeat Steps 1-3 to make the white chocolate layer.
  6. Remove fudge pan from fridge and pour white chocolate layer over top. Sprinkle with crushed peppermint candies and place back in fridge until firm, about 2 hours.
  7. Lift from pan; remove foil. Cut into pieces and serve.

Wp Hot Cocoa Fudge with Condensed Milk FINALHot Cocoa Fudge

Ingredients

  • 1 1/2 cups Wholesome Pantry Cane Sugar
  • 2/3 cup Wholesome Pantry Evaporated Milk
  • 2 tbsp Wholesome Pantry butter
  • 1/4 tsp salt
  • 2 cups ShopRite Mini Marshmallows
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tsp ShopRite vanilla extract
  • 1/2 cup mini marshmallows, for topping

Directions

  1. Line one 8 x 8 inch pan with foil. Add sugar, evaporated milk, butter and salt to a medium, heavy-duty saucepan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes.
  2. Remove from heat and stir in marshmallows, chocolate and vanilla extract.
  3. Stir vigorously for 1 minute or until marshmallows are melted and everything is smooth. Pour into prepared baking pan and top with mini marshmallows, pushing them into the fudge slightly so they stick.
  4. Place pan in fridge until firm, about 2 hours.
  5. Lift from pan; remove foil. Cut into pieces and serve.

Wholesome Pantry Sandwich Cookie Truffles FINAL

Holiday Cookie Truffles

Prep Time: 30 min | Refrigeration Time: 1 hr 10 min | Yield: 20 truffles

Ingredients

  • 3 oz ShopRite cream cheese, softened
  • 18 Wholesome Pantry Chocolate Sandwich Crème Cookies, finely crushed
  • 6 oz semisweet chocolate, melted
  • Assorted sprinkles

Directions

  1. Mix cream cheese and cookie crumbs until blended; shape into 20 (1-inch) balls. Place in single layer in shallow waxed paper-lined pan. Freeze 10 min.
  2. Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball. Return to baking sheet. Top with sprinkles, if desired.
  3. Refrigerate 1 hour or until firm. Keep refrigerated.

Peanut Butter Variation: Swap out cream cheese for creamy peanut butter!

Hazelnut Spread Variation: swap out cream cheese for ShopRite Hazelnut Spread!

White Chocolate Gingerbread Variation: substitute Wholesome Pantry Gingersnaps for the sandwich cookies and white chocolate for the semisweet chocolate. Proceed as directed.

Wholesome Pantry Sandwich Cookie Truffles closeup FINAL