This Christmas, a delightful culinary trend is set to adorn trees and dinner tables across the UK. Food writer Helen Goh has created a recipe for entirely edible Christmas baubles, offering a playful and tasty alternative to traditional tree decorations.
A Festive Treat for Making and Gifting
These charming baubles are not just for show. Crafted from soft, chewy Rice Krispies bound with melted marshmallow, they are designed to be as enjoyable to create as they are to eat or give as presents. The recipe yields ten baubles, each weighing roughly 40 grams, and suggests three distinct flavour combinations to suit different tastes.
Goh emphasises the joy of the process, making these an ideal festive activity for families. Once formed, the baubles can be hung directly on the Christmas tree using a ribbon or presented as individual gifts wrapped in cellophane.
Three Flavourful Variations to Try
The recipe provides instructions for three distinct varieties, each with its own colour scheme and decorative ribbon suggestion.
For the Pistachio and Cranberry Baubles: This version combines dried cranberries and shelled pistachios with orange zest and vanilla. The finished balls are rolled in desiccated coconut, drizzled with white chocolate, and sprinkled with extra chopped pistachios. Goh recommends using deep green or gold ribbon for hanging.
For the Chocolate, Orange and Ginger Baubles: A richer option, this mix includes cocoa powder, dark chocolate, cinnamon, and ground ginger, along with chunks of candied ginger. The baubles are half-dipped in more melted dark chocolate and dusted with edible gold. Copper or rich-red ribbon complements this flavour.
For the Peppermint Candy Cane Baubles: Infused with peppermint extract and folded with extra mini marshmallows, these white chocolate-drizzled baubles are finished with a sprinkle of crushed candy canes. A red and white striped or silver ribbon completes the look.
Simple Method for Festive Results
The preparation method is consistent and straightforward for all variations. It begins with melting 50g of unsalted butter in a saucepan, then adding 140-150g of mini marshmallows (and chocolate or cocoa where specified) until smooth. Flavourings like zest, vanilla, and salt are stirred in before the 90-100g of Rice Krispies and any additional fruits, nuts, or ginger are folded through.
After a brief cooling period, the mixture is shaped into balls by hand. The key tip for adding a hanging ribbon is to push a knotted loop into the top of each bauble while the mixture is still pliable, reshaping the treat around the knot to secure it firmly as it sets.
With a total prep and cook time of around 40 minutes plus setting, these edible decorations provide a wonderfully creative and delicious way to celebrate the season, merging food, craft, and gift-giving into one festive project.
