On the 12th Day of Recipes, my true love made for me...
And here we have it! The LAST day of the 12 days of recipes blog series. This has been super fun to pull together to share recipes I love along with recipes from some other talented ladies!
Without further ado, this amazing recipe belongs to Carrie from A Carrie'd affair Blog. What better way to adorn your hot cocoa than will HOMEmade marshmallows!
Homemade Marshmallow Recipe
Carrie - acarriedaffairblog
1.5 cups of granulated sugar
3 (1 oz) packets of unflavored gelatin
1 cup of cold water (divided)
1/4 tsp salt
1.5 tsp of peppermint extract
1 cup of light corn syrup
Non-stick baking spray
Powdered sugar for dusting
I don’t ever measure the powdered sugar. I just use enough to dust the pan after applying the baking spray and then enough to dust the marshmallows to set and then again before cutting.
Medium sized sauce pan
1 – 12×18 cookie sheet
Cookie cutters (optional)
Food coloring pens (optional)
Royal Icing (optional)
Step 1: Pour the unflavored gelatin and 1/2 cup of the cold water into a small ramekin. You’ll use the other 1/2 cup of water for the sugar mix. Set aside and allow the unflavored gelatin to bloom while you heart the sugar mix.
Tip: Make sure the gelatin is mixed in with the water well. If not the gelatin will clump up and get rock hard.
Step 2: Spray the cookie sheet with the non-stick baking spray. Then dust the bottom and sides of the cookie sheet with powdered sugar.
Step 3: Add the other 1/2 cup of water, granulated sugar, salt, and light corn syrup to a medium-sized sauce pan, then turn the burner on medium heat. Stir the contents intermittently until the sugar mix is dissolved. Should take about 5-10 minutes.
Step 4: Using a rubber spatula, pour the gelatin mix into the electric mixer. Then slowly add the sugar mix with the mixer on medium speed. After the sugar mix has been added, add your choice of extract (I used peppermint) then turn the mixer on high and beat until stiff peaks form. This will take about 15 – 20 minutes.
Step 5: Pour the marshmallow mix onto the cookie sheet and spread evenly using the rubber spatula.
Step 6: Dust the top of the marshmallows with powdered sugar and let them set over night.
Step 7: Once the marshmallows are set, dust the top of the marshmallows and the top of your cutting board. At this point you can cut the marshmallows into squares or use cookie cutters.
Step 8: Using a knife (for squares) or cookie cutters, cutout all the marshmallows directly from the cookie sheet , then dust all the marshmallows (sides, tops, bottoms) with powdered sugar.
Tip: The powdered sugar will prevent the marshmallows from sticking to one another, which is why I dust them so much.
Step 9: If you chose to cut squares, you’re done! Enjoy with a nice cup of hot cocoa.
If you want to use cookie cutters along with decorating the marshmallows continue following the directions.
Step 10: Make a batch of royal Icing. CLICK HERE for my recipe. I did switch out the extract I used in my original royal icing recipe for peppermint extract to make the marshmallows extra peppermint-y.
Step 11: Decorate the marshmallows then allow the icing and food coloring to dry completely (about 1 hour). Once the icing is dry to the touch, serve on top of hot cocoa and enjoy! I got the idea to make the snowman face from Williams-Sonoma. Aren’t they so cute?
I hope you've enjoyed this recipe series; and any or all, give you the inspo to create and enjoy! Special thanks to Carrie for sharing this wonderful recipe with us!