Whatever your personal feelings are about marshmallows I urge you to set them aside and try this recipe asap! They taste like sweet, fluffy clouds and are the perfect addition to a winter hot cocoa routine. We turned this batch into snowmen using icing but have also used candy eyes and are dreaming up ways to embellish them for Valentines day too.
There’s a recipe and video below to help with steps and show the consistency of each mixture. Just to clear up any possible confusion, we recorded this video in October hoping to get a “ghost marshmallows and hot cocoa” post up before Halloween but ran out of time. Then last month I thought, gosh it would be fun to make “marshmallow snowmen” and decided to take pics to share with you guys BUT forgot to get any images of the steps (oops!). So, we pulled footage (just off my iPhone, lol) and pieced it together. YAY! Consider yourself warned, tho. You know those sweet “cooking with kids” episodes and segments where the children stand looking prim and proper, waiting patiently for their turn to add ingredients or be in charge of whisking? Welllll, this is not one of those videos, lol. When the kids get involved in the cooking in our home, things get silly and messy in a hurry! I’m sure you can relate!?
These images crack me up because I seem to be smiling through the chaos, but I honestly don’t remember Espen and Poppy pestering each other like the pics imply. Anyways, if inviting kids into the kitchen with you sounds more overwhelming than fun, I highly suggest having them take turns being your sous-chef. Things tend to escalate quickly when there’s more than one helping!
HOMEMADE MARSHMALLOW RECIPE
- 1 cup water, divided into 1/2 cups
- 3 packets unflavored gelatin
- 2 cups sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1 tablespoon vanilla (optional)
- cooking spray
- 1/2 cup powdered sugar
- 1/2 cup corn starch
- optional: sprinkles, food coloring, icing gel or pens, candy eyes
- Butter the inside of a 9×9 inch pan and set aside. In the bowl of a stand mixer, add 1/2 cup of water and sprinkle all 3 envelopes of gelatin over the top. Let sit.
- In a medium saucepan, add remaining 1/2 cup of water, sugar, corn syrup and salt. Stir to combine and then bring to a rolling boil. Continue boiling for about 1 minute or until a candy thermometer reads 240 degrees F. No need to stir while it boils and be very careful not to spill or splash (and keep kids in a safe spot) as it is so, so hot!
- Next mix gelatin mixture just enough to break up clumps. Slowly (and carefully) pour in sugar syrup. Turn mixer to high (make sure it doesn’t splash!), add vanilla and whip until thick and gooey/fluffy (see video for reference). Approx 10 minutes. You can also add food coloring or sprinkles towards the end of this step too!
- Using a spatula, scrape into prepared pan and spread evenly. Grease a square piece of plastic wrap using cooking spray and cover the marshmallows (so the mallow and wrap are touching). Let sit for 6 hours to overnight.
- When ready, whisk together the corn starch and sugar and sprinkle the powder mix over your work surface (a tray or cutting board would work). Run knife around the edges of the pan to loosen and then turn out marshmallow slab on top. Sprinkle the top with powder mix. Lightly grease a knife with cooking spray and cut marshmallows as desired. (Or use cookie cutters!)
Serve immediately or store in an airtight container for up to 2 weeks.
We’re prepping for a big snowstorm over the weekend so you can bet these will be on our menu and activity list.
What’s the weather like where you live?