I finally made marshmallows! These have been on my “to do” list for a while now but I was always a little intimidated by the whole homemade marshmallow thing but after doing a little research was surprised to learn that they are actually quite easy to make. All you need is a good candy thermometer and a hot pot of chocolate ready to take these babies down.
I have a manual candy thermometer that I’ve had for years now but if you can invest in a digital thermometer it will make your life a little easier. The main step in marshmallow making is getting your syrup mixture to an exact 240F (soft ball stage), which is pretty much a stage in sugar syrup when you drop a spoonful of hot syrup into a bowl of very cold water and the syrup easily forms a ball while in the cold water, but flattens once removed from the water. I had to look that one up 🙂 Pretty cool, ha?
For my marshmallows I used honey instead of corn syrup, which is very typical in marshmallow making but honestly I’m not a fan of anything corn syrup and honey works just perfect. You can also use maple syrup. I added swirls of chocolate for a beautiful rippled effect and used snowflake cookie cutters to cut out these cute and melt in your mouth marshmallows. Get your little ones to help with this step because you can’t go wrong with little peeps + marshmallows.
These easily store up to one week in an air tight container but I guarantee they wont last a week. You can eat them as is as they just melt in your mouth and if you’re like my family who only drinks hot chocolate around the holidays but in an excessively unhealthy way then these wont last too long. You can also give these away as gifts with a little homemade hot chocolate bag to go with it.
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- ¼ cup honey
- ⅛ tsp. salt
- 1 tsp. vanilla
- 1 cup dark chocolate morsels
- confectioners sugar
- Line a 9X13 pan with foil and spray with non-stick cooking oil; set aside.
- In a large bowl, sprinkle gelatin over ½ cup water; set aside.
- In a heavy duty sauce pan, combine the remaining ½ cup water, sugar, honey, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Continue to cook, without further stirring until the candy thermometer reads 240F (degrees), about 12-15 minutes.
- Meanwhile, melt chocolate in double boiler or any metal or glass bowl that fits snugly over the top of a saucepan.
- Remove the syrup mixture from the heat and add to gelatin. Beat on low with a hand held mixer until combined. Increase speed to high and beat until the mixture is thick and the volume is doubled, about 10 minutes. Beat in vanilla.
- Add the melted chocolate and with a spatula, gently stir through just until rippled.
- Immediately, spread into prepared pan using a lightly oiled spatula. Cover and let stand at room temperature overnight.
- Lift marshmallows out of the pan using the foil. Using any type of cookie cutter shape, cut out as many marshmallows as possible. Cover marshmallows with confections sugar and use immediately or store in airtight container at room temperature up to 5 days.