Wednesday was our neighborhood cookie exchange party. One word to describe the evening: YUM! This year I decided to stretch the cookie theme, so instead of making a traditional cookie, I made marshmallows from scratch. They were well-received, so I think my gamble paid off.
My friend had sent me this link for a great recipe. And a great recipe it is. In fact, it’s so delicious, I single-handedly ate at least 500 marshmallows during the dipping process. (I highly suggest buying enough supplies to make a couple batches in case you find yourself downing a few too many, as well.)
After allowing the marshmallows to dry over night, I cut them into bite-sized pieces before dipping. I dipped my marshmallows in milk chocolate then in crushed peppermint.
Before we get to the recipe, here are a few notes:
(1) One of my batches seemed extra sticky, so as I cut each square, I dipped the edges in powdered sugar. Worked beautifully. (2) Cutting the marshmallow with a knife was nearly impossible for me. Instead, I used our kitchen shears, which worked like a charm! (3) My friend Michelle told me she dipped her marshmallows in crushed candy canes and white chocolate shavings—that was her ultimate favorite combination. So you may want to try that, too. (4) To crush the peppermint, I simply grinded candy canes in my mini food processor—so much easier than smashing with a rolling pin!
Here’s the recipe, adapted from Hot Off the Garlic Press:
:: 1 cup cold water, divided
:: 2 1/2 Tbsp unflavored gelatin
:: 1 3/4 c sugar
:: 1 cup light corn syrup
:: 1/4 tsp salt
:: 1 tsp vanilla
:: Powdered sugar
Place gelatin in bowl of electric mixer fitted with a whisk attachment. Pour 1/2 cup cold water over and let sit for 15-20 minutes.
In the mean time, in a heavy saucepan combine remaining 1/2 cup water, sugar, corn syrup and salt.
Cook over medium heat until mixture comes to the boil. Cover and let cook for 3 minutes.
Remove lid, and increase heat to high. Cook without stirring for an additional 5-10 minutes, until it reaches 244F.
While cooking, prepare a 9×13 or equivalent pan by greasing with not stick spray. Then line with baking paper, and dust liberally with powdered sugar.
After 10 minutes or when 244 degrees is reached, remove sugar mixture from heat. Turn mixer with the hydrated gelatin on to low. Slowly incorporate by pouring sugar mixture down the side into the bowl. Gradually increase the speed of the mixture.
Once all sugar mixture is poured in, whip on high for about 10 minutes, or until marshmallow mixture has increased in volume by 3 times and is fluffy white. Add vanilla at this point.
Carefully and patiently pour marshmallow into prepared pan and smooth out as best you can. Leave overnight or for 12 hours to set fully. Cut into squares and dust top and sides with powdered sugar. Store in an airtight container for up to a few weeks.
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