This Christmas, you can adorn your tree with decorations that are as delicious as they are decorative. Food writer and chef Helen Goh has created a recipe for edible Rice Krispie baubles, offering a playful and tasty alternative to traditional festive ornaments.
A Festive Treat for Making and Gifting
These chewy, marshmallow-coated spheres are designed to bring joy to both the kitchen and the Christmas table. More than just a snack, they are intended as a fun festive activity and a perfect homemade gift. The recipe yields soft, malleable balls that can be customised with various festive flavours and finishes.
Each bauble weighs approximately 40 grams and the process from start to finish takes around 40 minutes, plus setting time. The base involves melting 50g of unsalted butter with mini marshmallows before folding in the Rice Krispies. The magic lies in the three distinct flavour combinations Goh proposes.
Three Flavourful Variations
The recipe provides options to suit different tastes. The pistachio and cranberry version incorporates orange zest, vanilla, and sea salt, rolled in coconut and drizzled with white chocolate. For a spicier note, the chocolate, orange and ginger baubles include cocoa powder, dark chocolate, cinnamon, and candied ginger, finished with a dark chocolate dip and edible gold dust. Lastly, the peppermint candy cane option uses peppermint extract and folds in extra marshmallows, topped with crushed candy canes.
A clever tip for turning them into genuine tree decorations is to insert a knotted ribbon into the top of each ball while the mixture is still pliable. Alternatively, they can be wrapped in cellophane and tied with a ribbon for hanging.
More Than Just a Snack
Helen Goh's creation blurs the line between confectionery and craft. It encourages festive baking as a shared activity, with results that serve a dual purpose: a delightful edible treat and a charming homemade decoration. This idea taps into the trend for personalised, experiential gifting at Christmas, offering an alternative to shop-bought chocolates or standard tree baubles.
The recipe, originally featured with photography by Robert Billington and food styling by Loïc Parisot, provides a complete guide for home cooks. With simple ingredients and clear instructions, these edible baubles are an accessible way to add a unique, handmade touch to the holiday season.
