Recipe details
Desserts
Share
Frosty Cranberry Marshmallow Bites
20min
24 servings
Cook this dish
These Frosty Cranberry Marshmallow Bites combine tart cranberries with sweet marshmallows for a festive, no-bake treat that's perfect for holiday gatherings. The bright red cranberries are enrobed in fluffy marshmallow cream, then rolled in sparkling sugar for a snow-dusted appearance and delightful crunch. The contrast between the juicy, tangy berries and the sweet, pillowy marshmallow creates a perfect balance of flavors in these eye-catching, bite-sized confections that are as beautiful as they are delicious.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
7 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Prepare the cranberries
Rinse the fresh cranberries under cold water. Sort through them, discarding any soft or damaged berries. Pat completely dry with paper towels. Any moisture will prevent the coating from adhering properly.
Prepare the coating station
Line a baking sheet with parchment paper. Place white sugar in a shallow bowl. Set aside for rolling the coated cranberries.
Melt the white chocolate
Chop the white chocolate into small pieces. Place in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until just melted. Be careful not to overheat as white chocolate can seize easily.
Make the marshmallow mixture
In a medium bowl, combine marshmallow cream and melted white chocolate. Add vanilla extract. Stir until smooth and well combined. The white chocolate helps the marshmallow coating set more firmly.
Prepare for dipping
If the marshmallow mixture is too thick, microwave for 10 seconds to loosen. The consistency should be thick but easily coat a spoon.
Coat the cranberries
Working with 4-5 cranberries at a time, drop them into the marshmallow mixture. Use a fork to gently toss and coat each berry completely.
Remove excess coating
Lift the coated cranberries out with the fork. Tap the fork gently on the side of the bowl to remove excess coating. The coating should be thin enough to see the cranberry shape but thick enough to cover completely.
Roll in sugar
Immediately roll the coated cranberries in the sugar. Ensure they are completely covered for the "frosty" appearance.
Set on parchment
Place the sugar-coated cranberries on the prepared parchment-lined baking sheet. Space them apart so they don't stick together.
Continue the process
Repeat the coating and rolling process with the remaining cranberries. If the marshmallow mixture becomes too thick as you work, briefly microwave for 5-10 seconds.
Dust with powdered sugar
Once all cranberries are coated and rolled in sugar, sift powdered sugar lightly over the top. This adds to the frosty appearance and provides extra sweetness.
Allow to set
Let the cranberry bites set at room temperature for at least 1 hour. This allows the coating to firm up properly.
Separate any clusters
If any cranberries have stuck together, gently separate them once the coating has set.
Store properly
Store in a single layer in an airtight container. Place parchment paper between layers if stacking is necessary. Keep at room temperature for up to 2 days.
Serve
Arrange on a decorative plate or platter for serving. These make beautiful additions to holiday dessert tables or gift boxes.
Ratings
0
Comments (0)
No ratings or reviews yet.