This past week has been COLD. In this weather, there’s nothing cozier than curling up with a book and a cup of hot cocoa. And no cocoa is complete without marshmallows. These homemade marshmallows are so much better than the mass produced “jet-puffed” variety available in the grocery store. They are light, fluffy and delicious. Try adding different flavorings, like peppermint, almond, or cinnamon, to the cream. They are also delicious dipped in toasted coconut or chocolate.
You’ll need a candy thermometer when making these. It’s important not to overcook the syrupy mixture, or your marshmallows will become tough like taffy.
- 3 packages unflavored gelatin
- 1 cup of cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioner sugar
Fit a stand mixer with the whisk attachment. Combine the gelatin and half a cup of cold water in the bowl of the mixer and let sit while you make your syrup.
Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat slightly and cook until the syrup reaches 240 degrees on a candy thermometer. This takes about 6-8 minutes. Remove from the heat.
Put the mixer on low speed, and slowly pour in the syrupy mixture. Raise the speed to the highest speed, and let it mix for 15 minutes, until the mixture is like marshmallow fluff. In the last minutes, add the vanilla or other flavorings you are using.
Meanwhile, grease a non-metal 8 x 12 inch pan. (Some people like to line the pan with foil or parchment, but I find it easier to remove the marshmallows if the pan is simply greased.) Pour the marshmallow fluff mixture into the pan. Run your hands under cold water, and then use your wet hands to smooth the mixture. Allow to dry uncovered at room temperature for at least 4 hours.
Remove the marshmallows from the pan and cut into squares. Roll each square in confectioners sugar. Serve in hot cocoa.