3 yummy desserts for you to try

'Tis the season for lots of holiday sweets. For me the holidays mean fudge and cookies. I make the fudge, my mom makes the cookies. When I make my fudge, marshmallows are a must. So, when I was contacted about trying some vegan marshmallows, I was all for it.

Dandies sent me a bunch and they really are good. We got peppermint and vanilla. I really don’t like marshmallows on their own, but they are great in treats. My son ate a couple and talked me into trying one also. These marshmallows are actually good. 

I found some vegan recipes online and gave them a try. The fudge recipe is to die for. Super creamy and the peppermint is not overwhelming, just refreshing. The other two recipes are just as good and perfect for the holiday season. I can’t wait for my grandkids to try these treats.

Vegan fudge with peppermint marshmallows

• Cooking spray, for greasing

• 6 tablespoons vegan baking sticks

• 3 1/2 cups confectioners' sugar

• 1/2 cup cocoa powder

• 1 teaspoon pure vanilla extract

• 1 pinch table salt

• 1/4 cup soy milk, or another vegan non-dairy milk substitute

• 1 cup Dandies vegan peppermint marshmallows

*You can also add some nuts if you want

1. Lightly spray the pan with cooking spray. Line the bottom and sides of a 9 x 5-inch loaf pan with parchment or foil, leaving about a 2-inch overhang on the long sides of the pan. Lightly spray the parchment or foil with cooking spray. Set aside.

2. Place the vegan baking sticks, the sugar, cocoa, vanilla, salt, and soy milk in a heatproof mixing bowl or the upper part of a double boiler. Place the bowl over simmering water and stir frequently with a silicone spatula, scraping down the bowl occasionally until the vegan baking sticks are fully melted and the mixture is smooth.

3. Add the chopped nuts if you're using them, gently folding them into the mixture just until well combined.

4. Pour the mixture quickly into the prepared loaf pan.

5. Place your vegan fudge in the refrigerator until thoroughly chilled. Be patient at this step, and plan at least 2 hours for your fudge to fully chill and set.

6. Once your fudge is firm, remove from the refrigerator. Using the parchment or foil as handles, gently pull the fudge up and out of the pan. Discard the liner and cut into 1-inch bite-sized squares. For a cleaner slice, you can also place your fudge in the freezer for about 5 to 10 minutes just before slicing.

Vegan chocolate peppermint marshmallow cookies from Nora Cooks

• 1/2 cup vegan butter or refined coconut oil, melted

• 1 cup granulated sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon ground flaxseeds

• 5 tablespoons soy milk

• 1 1/2 cups all-purpose flour

• 1/2 cup Dutch processed cocoa powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup vegan chocolate chunks or chips

• 1 cup Dandies mini vegan marshmallows

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

2. Melt the vegan butter, then add to a large bowl with the sugar and mix well with a large spoon. Now stir in the vanilla, flaxseeds and soy milk until well combined.

3. Over the bowl with the wet ingredients, sift in the flour, cocoa powder, baking soda and salt. Stir to combine. The dough will be quite thick, so you can use your hands if needed. Now fold in the chocolate chips and marshmallows, leaving some to place on top of the cookies for decoration if you want.

4. Scoop about 2 tablespoons of the dough at a time, roll into a ball, then flatten a bit on the baking sheet. They will spread out more as they bake. Decorate the tops with a few more chocolate chips and marshmallows, if desired.

5. Bake for about 10 minutes. They will seem too soft, but will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

5. To make the marshmallows really toasty, use a kitchen blow torch to lightly toast them.

Vegan Peppermint Rice Krispies Treats from Plant Well

• 6 Cups Rice Krispies

• 6 Cups Dandies Peppermint flavored Vegan Mini Marshmallows (approx. 20 oz.)

• 1/3 Cup Vegan Butter sticks

• 1 1/2 Tsp Vanilla Extract

1. Add butter and marshmallows to a deep pan over medium low heat.

2. Stirring frequently, mush the marshmallows together and stir around the pot to avoid burning. Vegan marshmallows melt differently than non-vegan, they need some TLC and won't melt completely, you just want the individual marshmallows to melt into each other and heat up (see video on page for visual).

3. Continue mushing and stirring until all the marshmallows melt into one another, then remove from heat.

4. Add vanilla and rice krispies and mix together - you will need to really push the krispies into the marshmallows until they are decently mixed together, it's okay if there are still some marshmallow streaks throughout. You'll want to work a bit quick at this step to avoid the marshmallows cooling down too much.

5. Add parchment paper to a 9x13 pan and pour mixture in.

6. Evenly flatten out and then set aside to cool completely, approximately 20-30 minutes.

7. Cut into 12 bars and enjoy!

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