Cathedral windows were a seasonal favorite of Mama Peggy, and they’re such a pretty Christmas candy. They accent any cookie arrangement or candy display perfectly and add a little extra colorful Christmas joy.
Cathedral Windows Candy (Very good ! and pretty too!)
Cathedral windows were a seasonal favorite of Mama Peggy, and they're such a pretty Christmas candy. They accent any cookie arrangement or candy display perfectly and add a little extra colorful Christmas joy.
Author: Peggy Chaney
Recipe type: Candy
Serves: 12
Prep time:
Cook time:
Total time:
Ingredients
- 1 pkg-6 oz. semi-sweet Chocolate morsels
- 2 Tablespoons margarine
- 1 egg- beaten
- 1 small pkg. miniature colored marshmallows (or ½ of a 10 oz. pkg. for 1 batch)
- ½ cup chopped pecans
- Angel Flake coconut-7oz. size for one batch.
Instructions
- Melt margarine and chocolate over hot water.
- When melted, remove from heat and add beaten egg. If too thin, put back over water and cook a little more.
- After this mix is close to room temp., add nuts.
- Stir well, then add marshmallows. Stir well.
- Spread coconut on wax paper.
- Dip by spoonfuls onto coconut.
- Shape into 2 long rolls (logs).
- Refrigerate until set and then slice.
is it safe to eat an uncooked egg?
There’s always a concern when using uncooked store-bought eggs. Fresh eggs from local sources are less of a risk. But I believe that when you add the egg to the melted margarine and chocolate, the heat from it has at least some of a mitigating factor. I ate these all throughout my childhood and into my 20’s and 30’s, and no one ever got sick from the uncooked egg. In the end, I would say maybe consider your sources. Store-bought eggs from factory farms will always pose more of a risk than those from local, free range sources. But I believe the risk here is minimal, since the egg is partially heated by the melted butter and chocolate. As with most things, though, there cannot be 100% assurances.