Skip the store-bought version and make fluffy homemade marshmallows to top your hot cocoa.
- Makes: 18 Servings
- Prep Time: 20 minutes
- Difficulty Rating: Intermediate
- Recipe Created By: Jodie Shield
- Recipe From: Illinois Partners
- nonstick cooking spray
- 1 cup cold water, divided
- 3 packets unflavored powdered gelatin
- ⅓ cup light corn syrup
- ⅓ cup powdered sugar
- ¼ cup cornstarch
- Spray a 9-by-13-inch pan with nonstick spray.
- In the large bowl of a mixer, place ½ cup of the cold water. Using the whisk attachment, slowly sprinkle the gelatin over the bowl, whisking as you add the gelatin, until everything is absorbed and there are no clumps (about 5 minutes). Turn off the mixture and let the gelatin set.
- In a medium saucepan, combine the remaining ½ cup of cold water, corn syrup, and sugar. Cook the syrup mixture over medium heat, stirring constantly until the sugar dissolves brushing down the sides frequently to prevent sugar crystals from forming. Once the syrup mixture comes to a boil, insert a candy thermometer and stop stirring. Cook the sugar syrup to 245 degrees. This step will take about 10 minutes.
- Using a slow mixer setting, gradually add the sugar-syrup to the gelatin. Once all of the syrup is added, gradually increase the speed to medium-high and beat for 5-7 minutes, or until the marshmallow is very shiny and thick. It should release from the whisk in a slow, thick ribbon.
- Scrape the marshmallow into the prepared 9-by-13-inch pan, and smooth into an even layer. Let it sit and firm up at room temperature for at least 6 hours or overnight.
- In a small bowl, sift together the powdered sugar and corn starch. Sprinkle the sugar-starch mixture all over the marshmallow and your work surface. Flip the marshmallow out of the pan, making sure it is well-coated with the sugar-starch mixture.
- Spray a snowflake cookie cutter with nonstick spray and cut snowflake shapes out of the marshmallow. (You can use other shapes, too!) Serve with a cup of Homemade Hot Cocoa.
Tips & Notes
Make the marshmallow batter the day before, which helps it firm up and be more cookie-cutter friendly.