We are reaching that time of year when the words “holiday season” and “holiday stress” are often used interchangeably. And although there may not be a cure-all for a stress-free and relaxing season, there are still a few indulgences, like these homemade marshmallows, that can help us lie back and forget the stress of Holiday planning. These are light, fluffy pillows of sweetness that are perfect in your hot cocoa or just melt in your mouth. Deceptively simple to make, you’ll be able to get your dose of comfort and please your loved ones in a few steps in the kitchen. What’s not to love about that?!
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Ingredient list for the marshmallows recipe
- 1 ¼ (300mL) cup corn syrup
- 1 ½ cups (290g) granulated sugar
- 3 tbsp (3 packets) unflavored gelatin powder
- ½ cup (120mL) cold water
- 1 tbsp vanilla extract
- ¾ cup (180mL) water
- 1 pinch of salt
- 2 cups (260g) powdered sugar, divided
- 1 cup (150g) corn starch, divided
Directions
The marshmallows:
1. Grease a 9×13-inch (20×30 cm) baking pan with cooking spray. Combine ½ cup of powdered sugar with ¼ cup of cornstarch, sift the mixture into the baking dish, and shake until the dish is completely coated. Set aside for later.
2. In a large bowl, combine gelatin powder and vanilla extract with ½ cup of cold water. Gently whisk the mixture until well combined. Make sure there are no lumps remaining. Continue whisking for 1 minute, until the gelatin reaches a thicker consistency, similar to a vegetable puree. Set aside.
3. In a saucepan, combine ¾ cup water, corn syrup, granulated sugar, and salt. Mix well and bring to a boil over medium heat. Cover the pot, reduce the heat, and simmer for about 2-3 minutes. Then remove from the heat.
4. Pour this mixture over gelatin and beat on medium speed with an electric mixer until combined, for about one minute. Then beat at maximum speed for 15-20 minutes, until the mixture becomes glossy and forms peaks, a bit like a meringue.
5. Pour the marshmallow mixture into your prepared baking pan, spread evenly, and smooth with a wet spatula.
6. Let the marshmallow mixture rest on the counter for 24 hours to set, uncovered.
7. Once the marshmallows have set, combine the remaining powdered sugar and cornstarch in a bowl. Dust some of the mixture onto a cutting board.
8. Wet a sharp knife and drag it along the edges of the 9×13-inch dish to loosen the marshmallow mixture. Sprinkle some of the powdered sugar over the top of the marshmallows, then flip the dish onto a prepared cutting board.
9. Cut the marshmallows into squares, stars, or any shapes you like, using a cookie cutter, occasionally wetting your cutting tool to make more precise cuts. Toss the marshmallows in the cornstarch-sugar mixture until well coated.
10. Store your marshmallows in a well-sealed container, layered between wax paper.
The Hot Chocolate
1. Boil milk over low heat
2. Add high-quality unsweetened cocoa powder and stir well to combine.
3. Serve into individual cups, then top with a marshmallow. Let the marshmallow melt a bit before enjoying!
(image by Anne Desplancke)
Homemade Marshmallows & Hot Chocolate
These homemade Marshmallows are light, fluffy pillows! Perfect in your hot cocoa or just melt-in-your-mouth.
Ingredients
- 1 ¼ (300mL) cup corn syrup
- 1 ½ cups (290g) granulated sugar
- 3 tbsp (3 packets) unflavored gelatin powder
- ½ cup (120mL) cold water
- 1 tbsp vanilla extract
- ¾ cup (180mL) water
- 1 pinch of salt
- 2 cups (260g) powdered sugar, divided
- 1 cup (150g) corn starch, divided
Instructions
For the homemade marshmallows:
- Grease a 9×13-inch (20x30cm) baking pan with cooking spray. Combine ½ cup of powdered sugar with ¼ cup of cornstarch, sift the mixture into the baking dish, and shake until the dish is completely coated. Set aside for later.
- In a large bowl, combine gelatin powder and vanilla extract with ½ cup of cold water. Gently whisk the mixture until well combined. Make sure there are no lumps remaining. Continue whisking for 1 minute, until the gelatin reaches a thicker consistency, similar to a vegetable puree. Set aside.
- In a saucepan, combine ¾ cup water, corn syrup, granulated sugar, and salt. Mix well and bring to a boil over medium heat. Cover the pot, reduce the heat, and simmer for about 2-3 minutes. Then remove from the heat.
- Pour this mixture over gelatin and beat on medium speed with an electric mixer until combined, for about one minute. Then beat at maximum speed for 15-20 minutes, until the mixture becomes glossy and forms peaks, a bit like a meringue.
- Pour the marshmallow mixture into your prepared baking pan, spread evenly, and smooth with a wet spatula.
- Let the marshmallow mixture rest on the counter for 24 hours to set, uncovered.
- Once the marshmallows have set, combine the remaining powdered sugar and cornstarch in a bowl. Dust some of the mixture onto a cutting board.
- Wet a sharp knife and drag it along the edges of the 9×13-inch dish to loosen the marshmallow mixture. Sprinkle some of the powdered sugar onto the top of the marshmallows and flip the dish onto a prepared cutting board.
- Cut the marshmallows into squares, stars, or any shapes you like, using a cookie cutter, occasionally wetting your cutting tool to make more precise cuts. Toss the marshmallows in the cornstarch-sugar mixture until well coated.
- Store your marshmallows in a well-sealed container, layered between wax paper.
The Hot Chocolate
- Boil milk over low heat
- Add high-quality unsweetened cocoa powder and stir well to combine.
- Serve into individual cups, then top with a marshmallow. Let the marshmallow melt a bit before enjoying!
Nutrition
Nutrition information for this recipe.
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