Christmas is coming, the goose is getting fat and you need to stop eating those stodgy, stale, store-bought marshmallows and make your own!
Picture it now, it’s the first cold snap of the year, you make yourself a rich, comforting hot chocolate to stave off those fears of endless snowstorms and cold, dark nights and you float in a few fresh, fluffy ‘shmallows you just whipped up, and…
Bliss, right?!
I have to admit after trying Chatelaine’s fail proof and super-easy recipe I am a little bit obsessed. Using a basic vanilla marshmallow recipe as a starting point I’ve tried cinnamon-cayenne and espresso pillows of sweet deliciousness so far, and I have about 20 other flavours on a list in my head to try very, very soon (who am I kidding? I’ve already set up a marshmallow factory in my Mum’s kitchen).
These treats take just 10 minutes to put together, then you let them sit for a few hours before slicing and dusting in sugar and cornstarch.
Without further ado, here’s the recipe. Now let’s show that lame hot chocolate who’s boss!
- ¾ cup granulated sugar
- ⅓ cup corn syrup
- ¼ cold water
- ⅛ tsp salt
- ¼ cup warm water
- ½ tsp cinnamon; ⅛ tsp cayenne/2 tbsp espresso powder
- 2 7g envelopes unflavoured gelatin powder
- ¼ cup icing sugar
- 1 tsp cornstarch
- Stir granulated sugar with corn syrup, cold water and salt in a small saucepan.
- Set over high. Bring to a boil, and let boil without stirring for 1 min.
- While waiting for syrup to boil, pour warm water into the bowl of a stand mixer with whisk attachment.
- Add flavour (cinnamon, espresso, etc.) and sprinkle in gelatin. Let stand 2 min to soften.
- Line an 8-in. square baking dish with overhanging plastic wrap. Lightly spray with cooking spray.
- Set mixer on high, then pour hot syrup in a stream down the side of the mixer bowl, beating gelatin mixture until it is thick and sticky and white peaks form, about 4 min. Scrape into prepared pan, smoothing top as best you can with an oiled spatula or a metal offset spatula.
- Let set at room temperature for at least 2 hours.
- Whisk icing sugar with cornstarch in a small bowl.
- Sift one-third of mixture over top of marshmallow to dust the surface.
- Turn out onto a cutting board. Discard plastic wrap. Sift half of remaining sugar mixture overtop to dust the surface.
- Slice into cubes about 1 in. square.
- Roll each cut marshmallow in remaining sugar mixture until all sides are coated.
Comments (2)
Oh Mel, this changes everything. Once I show Maria this recipe, well game over!
Have you tried these yet–it`s cold out there today and perfect weather for hot chocolate:)