Disney's Mary Poppins Returns Tips & Tricks For A Magical Holiday
Celebrate the holidays by making these magical desserts inspired by Disney's Mary Poppins Returns, and see the film in theatres December 19! Sponsored by Disney's Mary Poppins Returns.
- 1 package (12 oz) melted and tempered pure white chocolate or melted white candy melts
- 2 cups crushed candy canes
- 1 package of water balloons
- Wash and dry balloons
- Blow up balloons to about the size of a small apple.
- Dip balloons one at a time into the white chocolate, remove and allow the excess to drip off.
- Sprinkle on peppermint bits until well coated.
- Set the balloons on a parchment paper lined baking sheet.
- Set the tray in the freezer for 2-3 minutes.
- Remove from freezer and pop balloons.
- Fill with favorite mousse, pudding or ice cream. Serve.
- Butter for greasing
- 1/3 cup powdered sugar
- 2 1/2 tablespoons unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups granulated sugar
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon pure peppermint extract
- 8 to 10 drops preferred food color
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
- Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
- 1 box cake mix
- 1 cup frosting
- 1 cup green candy melts or coating wafers (6 oz), melted
- 1 cup white candy melts or coating wafers (6 oz), melted
- 1 cup red candy melts or coating wafers (6 oz), melted
- 6 teaspoons shortening
- 42 paper lollipop sticks
- Block of plastic foam
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch squares; place on cookie sheet. Freeze until firm; keep refrigerated.
- In 3 separate bowls, stir each color melted candy and 2 teaspoons shortening until smooth. Dip tip of 14 of the lollipop sticks about 1/2 inch into melted pink candy and insert stick into 1 cake square no more than halfway. Repeat, dipping 14 sticks in yellow candy and 14 in blue. Return to cookie sheet. Refrigerate 20 minutes. Remove from refrigerator a few at a time. Dip each cake square into melted candy to cover (using same color to match stick); tap off excess. Poke opposite end of stick into foam block. Let stand until set.
- On 1 side of each square, pipe white icing to look like a block. Pipe letter A, B or C within each outline. Let stand until set.