We’re counting down the days to Christmas and baking up a snow storm in the kitchen! We made some absolutely delicious, homemade holiday marshmallows that pair perfectly with hot cocoa! There is something extra sweet about homemade marshmallows, especially ones that are shaped as gingerbread men and snowflakes! They taste better than any store bought marshmallows I’ve ever had and even better when they start to melt over hot cocoa!! They get extra gooey and delicious!! They’re also pretty easy to make too! For these, we used a large pan to make the marshmallows thinner and then used cookie cutters to cut out the shape. If you’re traveling for the holidays, you can make them ahead of time, package them up to take with you! Everyone will enjoy them!
Homemade Holiday Marshmallow Recipe
- 3 packages unflavored gelatin
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla
- 1 cup cold water
- 9 x 13 baking pan candy thermometer, whisk, mesh strainer, medium sauce pan, small bowl, measuring cups, electric mixer
- Prepare the baking pan by rubbing a small amount of vegetable oil on the bottom and sides and then sift a GOOD amount of powdered sugar all over the bottom and sides until it’s fully coated, like 1/8th of an inch!
- In a medium sauce pan attached with a candy thermometer, add in 1/2 cup cold water, 1 1/2 cup sugar and 1 cup light corn syrup.
- Stir really well, then bring to a boil on high. Stirring often.
- Bring the sugar mixture to 240 degrees (soft balon a candy thermometer. Watch very carefully so it’s exactly 240 degrees.
- Once it reaches 240, turn the heat to low.
- *This next step has to be done right before you put in the melted, hot sugar mixture, so the gelatin doesn’t get clumpy. If it does get clumpy, you’ll need to redo it. In a small bowl, whisk 1/2 cup cold water and 3 packs of gelatin until smooth and pour into an electric mixer fitted with the whisk attachment and whisk on high.
- Carefully add in the very hot sugar mix into the mixer while it’s whisking.
- Beat on high for 10 to 15 minutes until thick, but still able to spread. Add in vanilla and salt!
- Pour the marshmallow mix into the prepared baking pan and smooth with an oiled spatula. You can continue to oil your spatula to spread the marshmallows.
- Add a nice layer of powdered sugar onto the top and use your hands to push the marshmallows into the pan.
- Let them sit out, uncovered for 6 to 8 hours!
- Punk the marshmallow out of the pan and onto a cutting board. Use a little powdered sugar on the cookie cutters to cut the shape. Enjoy!!