Get in the holiday spirit by making your own marshmallows

Get in the holiday spirit by making your own marshmallows

A cup of hot chocolate doesn’t look good without a handful of marshmallows sprinkled on top. These sugar-packed crumbs balance out the rich chocolate flavor. But while you could easily buy jumbo or mini marshmallows at the store, we think you should Hot cocoa holiday deserves better. make your own king Marshmallows mean you can flavor, color, and shape them as you wish. Most recipes use staples like vanilla extract, sugar, and light corn syrup—so you probably won’t even have to get extra ingredients from the store. Keep reading if you want to make the holidays even more special this year by making homemade marshmallows.

Why you should make your own marshmallows

Homemade marshmallows require effort and time, but they are totally worth it. Here are three reasons why you should ditch the store-bought kind and make your own from scratch:

  • Homemade marshmallows excellent delicate. If you think you’re missing out on velvety marshmallows by making your own, think again. Homemade marshmallows are as soft and springy as the commercial kind. Plus, they have a sugary vanilla flavor that tastes like it has been processed. This makes the perfect topping for a cup of hot cocoa or gingerbread house.

  • Store-bought marshmallows contain unhealthy ingredients. They usually contain commercial marshmallows Artificial flavors and preservatives In large quantities. This helps extend the shelf life of the marshmallows, but makes them an unhealthy treat. Making marshmallows from scratch is a better option, as it allows you to control the ingredients.

  • It’s a fun DIY project for kids. Making marshmallows with your little one is fun, especially because you can create festive designs using cookie cutters in the shape of a snowman or a tree. Although the mixture needs to rest for several hours, marshmallows can be made in the morning to enjoy after dinner. Your son or grandson will probably be happy to make a treat that they see in the store with their own hands.

How to make homemade marshmallows

Without further ado, here’s a basic recipe for delicious homemade marshmallows These marshmallows will keep up to 2 weeks if stored in an airtight container at room temperature.


  • 3 envelopes of unflavored gelatin powder + half a cup of cold water

  • 1½ cups of sugar

  • 1¼ cup light corn syrup

  • Half a cup of water

  • Half a teaspoon of salt

  • 2 teaspoons of vanilla extract

  • food gel coloring (optional)

  • Vegetable oil for greasing

For dust:

  • Half a cup of powdered sugar

  • Half a cup of starch


  • An electric mixer

  • Candy thermometer

  • 9″ x 9″ frying pan

  • offset spoon

  • Fine mesh sieve


  1. Line a 9-by-9-inch pan with parchment paper, plastic wrap, or aluminum foil. Reduce the oil and set aside.

  2. In the bowl of an electric mixer, sprinkle the gelatin over 1/2 cup cold water. Let it bloom about 15 minutes.

  3. Meanwhile, combine sugar, salted corn syrup, and 1/2 cup water in a small saucepan, whisking until sugar just dissolves. Boil until candy reaches 240°F. Do not stir while cooking the mixture.

  4. Turn the mixer on low-medium speed, add the vanilla extract and beat the flowering gelatin for 30 seconds, then carefully pour the hot sugar syrup down the bowl into the gelatin. When all the syrup has been added, increase the speed to high and whisk about 10 minutes (add food coloring if desired), until thick and fluffy.

  5. Immediately pour into prepared pan, spreading evenly with an oiled spatula. Leave it for at least 6 hours at room temperature.

  6. Make the dust mixtureMix the powdered sugar and cornstarch in a bowl. Use a fine-mesh sieve to distribute the mixture in the next step.

  7. Sprinkle the top of the cured marshmallows with some of the dusting mixture, then sprinkle the cutting surface very generously with the dusting mixture. Turn the marshmallow mass onto your work surface. Large sharp knife with oil, dust with dusting mixture, and cut marshmallows into squares. (Or use cookie cutters at this point to cut out fun patterns.)

  8. Place each marshmallow into the dusting mixture so that all sides are evenly coated. enjoy.

My taste test

The light, elastic texture of this marshmallow is what I picture as a taste cloud. The sugar and corn syrup give the marshmallows a saccharine flavor that isn’t overpowering, thanks to the aromatic taste of vanilla extract. This pairs well with intensity Mexican hot chocolate I served marshmallows with. I’ll admit I usually only eat marshmallows during the holidays, when I’m making hot cocoa or Rice Krispy treats. But crushing these pollens from scratch will help me impress every house guest for the rest of this season.

Alexandria Brooks

#holiday #spirit #making #marshmallows

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