Despite last week’s random rise in temperature, the cool weather is here which means I have busted the hot chocolate out! I’m sure you’ve seen it daily on my Instagram story but my favorite after dinner treat is a big cup of dark chocolate hot cocoa!

In past years, I have been determined to make some homemade pillowy marshmallows to accompany it but just never got around to it. To be honest, it always seemed super intimidating and complicated. I finally found an easy homemade marshmallow recipe to make it quick and simple and trust me, it’s worth the added work. 

I added a bit of peppermint to mine since I was feeling in the holiday spirit but you could mix in anything you wish from chocolate to almond and even color them!

I decided to use a loaf pan so the marshmallows would be taller and bulkier. I brushed it with powdered sugar and set it aside to start on the prep. Pour 1/2 cup water into your stand mixer’s bowl and add in your gelatin packages. Make sure you have your whisk attachment connected. If you don’t have a mixer I think hand mixing will work fine, just make sure it’s mixed really well. 

After leaving that to sit, get started on the sugar syrup. In a pot combine the sugar, corn syrup, salt and 1/2 cup water. Bring to a boil and mix until  the sugar is dissolved, place in your candy thermometer and once it reaches 240 F remove it. 

Go ahead and start the mixer on low and add in the sugar syrup and vanilla. Increase the mixing speed to high and let beat until it becomes light and fluffy. Empty everything into the loaf pan and let sit for 2-4 hours until it’s no longer sticky. 

Once dry, cover a cutting board with powdered sugar and slice into your desired cubes. You can serve immediately or layer over wax paper in a air tight container and keep for about 3 weeks. 

Once cut, I dusted them with more powdered sugar and crushed peppermints to add chunks to my cocoa!

Do you guys enjoy any added flavors? Let me know if you try these! 

Homemade Marshmallows

2016-10-18 10:21:07

Yields 65

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Prep Time

30 min

Cook Time

4 hr

Prep Time

30 min

Cook Time

4 hr

Ingredients

1. 2 Cups Powdered Sugar
2. 3 Packets Unflavored Gelatin
3. 1 1/2 Cups Sugar
4. 1 Cup Light Corn Syrup
5. 1/4 Tsp Salt
6. 2 Tsps Vanilla Extract

Instructions

1. Brush the loaf pan with powdered sugar and set it aside to start on the prep.
2. Pour 1/2 cup water into your stand mixer's bowl and add in your gelatin packages. Make sure you have your whisk attachment connected.
3. After leaving that to sit, get started on the sugar syrup. In a pot combine the sugar, corn syrup, salt and 1/2 cup water. Bring to a boil and mix until the sugar is dissolved, place in your candy thermometer and once it reaches 240 F - remove it.
4. Go ahead and start the mixer on low and add in the sugar syrup and vanilla. Increase the mixing speed to high and let beat until it becomes light and fluffy. Empty everything into the loaf pan and let sit for 2-4 hours until it's no longer sticky.
5. Once dry, cover a cutting board with powdered sugar and slice into your desired cubes. You can serve immediately or layer over wax paper in a air tight container and keep for about 3 weeks.

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