Cathedral Windows Candy

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12 May 2018
Peggy Prep: 15 min Cook: 15 min 12 servings 2 Comments Views: 7,978

Cathedral windows were one of a Mama Peggy’s seasonal favorites, 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. It just wasn’t the holidays until the Cathedral Windows candy came out.

Ingredients

  • ▢ — 1 pkg-6 oz. semi-sweet Chocolate morsels
  • ▢ — 2 Tablespoons butter or 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 butter 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.

Comments

  • helen's Gravatar Image
    helen
    December 16, 2015 6:03 am

    is it safe to eat an uncooked egg?

    • Kevin's Gravatar Image
      Kevin @ MamaPeggy.com
      Reply to helen December 16, 2015 8:32 am

      I do imagine eggs were safer in the old days when this recipe first became popular. But I don’t think it’s a major concern, since there’s only one egg in the recipe.

      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 one 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 the source. Store-bought eggs from factory farms will always pose more of a risk than those from local, free range sources. They’re heavily processed to last longer and travel farther from the farm. But I believe the risk here is minimal.

author
Mama Peggy

Peggy Chaney was “the cook” at Peggy’s Restaurant for 25 years in Kings Mountain, North Carolina. “The cafe” was owned and run by her sister, Loretta; they worked there with their sisters, Sherry and Martha Sue.
It’s a long story!

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