As I’ve mentioned a few times before, myÂ family LOVES hot chocolate. It’s one of our favorite cold weather treats.
My girls like to drink their hot chocolate with lots and lots of marshmallows. I mean, who doesn’t, right? Actually, I prefer mine with fresh whipped cream.
But that has changed since I tasted homemade marshmallows.
A neighbor dropped off a Christmas gift last week with some homemade hot chocolate mix and freshly made peppermint marshmallows. Oh my goodness they are so much better than the store-bought kind. My girls were fighting over who got the last one.
To keep the peace I asked my neighbor for the recipe so we could make some ourselves. I can’t believe how simple it was! And there’s no limit to the flavors you can try. Our neighborÂ made them with peppermint extract instead of vanilla and added crushed candy canes to the top. I substituted the vanilla in the recipe for almond extract, because almond flavoring is deliciousÂ with hot chocolate.
You can tint the marshmallows by simply adding some food coloring (add it to the mixer after the fluff turns white). Use cookie cutters to cut out fun-shaped marshmallows. I used a small circular cookie cutter and they looked just like store-bought marshmallows, only they tasted so much better!
I loved how easy it was to make the marshmallows using my Ankarsrum Original mixer! I was a little nervous about pouring the boiling sugar syrup into the plastic mixing bowl, but it was fine. The Double Whisk Bowl is made from Tritan Plastic, which is PBA- and BPS-free, and it’s also free of estrogenic and androgenic activity (EA- andÂ AA-free). Which means it is perfectly safe to pour the hot sugar syrup directly into the bowl.
You don’t need a lot of special equipment to make home made marshmallows. One thing you will need is a candy thermometer. I like to use this in oven thermometer, because I can set the temperature and then walk away from the stove. You will also need parchment paper. My favorite is Reynolds Cookie Baking Sheets parchment paper. They are pre-cut for a 12X16″ baking sheet.
You can also use the marshmallow fluff right out of the mixer. It’s delicious! Now I’m craving a fluffernutter sandwich!
Homemade Almond Flavored Marshmallows
- 1/4 cup powdered sugar
- 1/4 cornstarch
- Parchment paper
- 4 envelopes unflavored gelatin
- 1/2 cup ice cold water
- 12 oz sugar (approx 1 1/2 cups)
- 1 cup light corn syrup (you can also substitute with 1/2 cup agave which is what I used because I was out of corn syrup)
- 1/4 tsp. salt
- 1/2 cup water
- 1 1/4 Tbsp. vanilla, almond extract or your preferred flavor
To prepare the pan
- Measure and cut out parchment paper to fit in the bottom of your 9X13" pan.
- Use spray oil to cover the bottom and sides of the pan, then place the parchment in the bottom of the pan.
- In a small bowl combine powdered sugar and cornstarch.
- Dust the sides with the mixture.(Save the rest of the mix to use when the marshmallows have cooled and you are ready to cut. They will be sticky and this will keep them from sticking to everything.)
To prepare the gelatin
- In a mixer with the whisk attachment, add 1/2 cup ice cold water and sprinkle the gelatin packets in the water. Don't stir. Let stand to soften. Don't inhale over the mixer with the gelatin, it's not a pleasant scent 😉
For the sugar syrup
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup/agave and salt.
- Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
- Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
- Once you have added all of the syrup, increase the speed to high.
- Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
- Add the vanilla (or your preferred flavor) during the last minute of whipping.
- Pour the marshmallow mixture into the prepared baking pan and smooth with a lightly greased spatula.
- Chill uncovered until firm, about 3 hours.
- Once chilled, lift marshmallows out of the pan and place on a cutting board.
- Spread some of the powdered sugar mixture over the top of the marshmallows.
- Cut as desired using a greased knife or cookie cutters. Be careful not to cut through the parchment paper so it doesn't stick to the bottom of the marshmallows.
- Toss each cut marshmallow in a little of the powdered sugar mixture and store in a plastic zipper bag.
- May store for several weeks.
It's better to use a metal pan vs. a glass one. The marshmallows will come out of the pan much easier. Be sure to coat your hands with the powdered sugar mixture to keep the marshmallows from sticking.
Another delicious way to prepare the marshmallows is to temper some really good chocolate, then dip the cut marshmallows in about half-way and sprinkle with crushed candy canes, etc.