Cathedral Window Candy
Here’s a blast of nostalgia that arrived in my in-box recently, Cathedral Windows. The last time I had one of these chocolate marshmallow delights was in high school when our neighbor, Mrs. Stetler, made them for Christmas. They are called Church or Cathedral Windows because they look like stained glass windows when sliced. Mrs. Stetler made hers with toasted walnuts but pecans would work just as well.
Since I take a lot of cathedral window photos on our trips, this seemed like a natural.In addition to Cathedral Windows, our holiday cookie/candy platter included my Nana’s fudge, divinity (Yum! something else I haven’t had in forever), Oatmeal Gumdrop Cookies and my mom’s butterscotch haystacks.
I was FLABERGASTED to learn that my husband of nearly 30 years has NEVER tasted flavored mini-marshmallows. WHAT? AND he claims to have never had a haystack. I must be a terrible wife to have deprived him of these tasty treats all these many years. His mom made Norwegian krumkakes, although I have to admit those are pretty good, too.
I use the Jet-Puffed fruity-fun mini marshmallows which are orange, strawberry, lemon and lime flavors. I actually like them best when they are stale as they are firmer on the outside, sort of like Lucky Charms!
Couple of tips, be sure the chocolate is cooled until just warm otherwise the marshmallows will melt when you stir them in. As tempting as it may be, the rolls need to be refrigerated a few hours prior to slicing and eating so they can set up.
Chocolate, walnuts and mini flavored marshmallows… so freakin’ good! Thank you, Mrs. Stetler for pure nostalgia. Enjoy!
1 (12-oz. bag) semi-sweet chocolate chips (I like Ghiradelli)
½ cup (4 oz.) salted butter, cubed
1 (10-oz.) bag flavored mini marshmallows
1 cup toasted walnuts or pecans, chopped
1 teaspoon vanilla extract
3 – 18-inch long sheets of parchment or wax paper or plastic wrap
Note: Melt the chocolate and butter in a large double boiler or in a large saucepan over low heat or in a microwave safe container in the microwave. I used a 4 ½ quart double boiler over just simmering (not boiling) water which took about 5 minutes.
In your pan of choice, melt the chocolate chips and butter stirring constantly so it doesn’t burn until smooth.
Remove from heat and stir in the vanilla and walnuts. Allow to cool for about ten minutes before adding the marshmallows so they don’t melt.
Stir in marshmallows being sure to evenly distribute in the chocolate.
Refrigerate for at least 2 hours until firm. Cut into ½-inch slices.