Marshmallow Balls

These are old-school, no-bake holiday candies that turn up in church-lady cookie tins from December through New Year. Melted marshmallows bind ground candied cherries and blanched almonds into a sticky-sweet dough that gets rolled into balls and dressed in coconut. No oven, no electric mixer, just a saucepan and a food grinder.

The technique is simple but two details matter. First, melt the marshmallows over the lowest possible heat (or in the microwave in short bursts), since direct contact with high heat scorches them and turns the mixture grainy. Second, work fast once everything is mixed. The marshmallow base sets quickly as it cools, and warm-pliable is the only window where you can shape clean balls. The recipe author warns “really good but sticky to make” and they’re not joking. Lightly damp hands or a thin coat of cooking spray on your palms will save you a lot of cleanup.

Kitchen Tips

• Use a food grinder or a sharp knife rather than a food processor for the cherries. The processor turns them into wet paste; you want minced texture for bite.
• If the mixture seems too dry to hold together, add a small amount of egg white as suggested. The protein gives it the right tackiness.
• Roll the balls in fine fruit sugar or unsweetened shredded coconut. Sweetened flake coconut adds extra sweetness on an already sweet candy.
• Chill the balls 30 minutes after rolling to set the surface. They store much better once firmed up.

Variations

• Substitute candied pineapple or candied citrus peel for the cherries.
• Use chopped pecans, walnuts, or hazelnuts instead of (or in addition to) almonds.
• Drizzle finished balls with melted chocolate for a more festive look.