No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Yule Log Candy

  • Yield: Makes 3 logs

Source: Martha Stewart Living Television


For the Ganache

  • 7 ounces gianduja, coarsely chopped
  • 5 2/3 ounces heavy cream
  • 1 ounce granulated sugar
  • 1 1/3 ounces (40 grams) unsalted butter, room temperature

To Assemble the Logs

  • Confectioners' sugar, for work surface and serving
  • 1 pound marzipan
  • 7 ounces chopped pistachios
  • Marzipan Holly, for decorating (optional)
  • Meringue Mushrooms, for decorating (optional)


  1. Make the ganache: Place the gianduja in a medium heatproof bowl; set aside. In a small saucepan, combine cream and sugar over medium-high heat; bring to a boil. Strain the cream mixture through a fine sieve over the gianduja. Add butter, and stir until smooth. Cover with plastic wrap, and let stand in a cool place (not the refrigerator) until firm, about 8 hours.

  2. Dust the work surface, rolling pin, and marzipan lightly with confectioners' sugar to keep it from sticking. Roll marzipan into a 6-by-21-inch rectangle, about 1/8-inch-thick. Trim edges, and cut into three 6-by-7-inch rectangles.

  3. Remove excess sugar from marzipan with a pastry brush. Spread each marzipan rectangle with 4 tablespoons of the ganache. Sprinkle with 1/3 of the chopped pistachios. Roll tightly into a log enclosing pistachios. Place on a baking sheet and refrigerate or freeze for 1 hour.

  4. Melt remaining ganache in a heatproof bowl set over a pan of simmering water. Dip the marzipan logs in the ganache, turning to coat. Using a paring knife, trim the ends of each roll, cutting on the bias; reserve ends. Use the tines of a fork to create wood-grain design on each log.

  5. Place ends, cut-side up, on the logs, forming branches. Decorate with marzipan holly leaves and berries. Will keep refrigerated for up to 3 days. Just before serving, dust with confectioners' sugar.

Reviews (0)

Related Topics