There’s nothing quite like a warm cup of hot chocolate on a chilly evening. And what better way to enjoy it than with some fluffy, melt-in-your-mouth marshmallows? Whether you’re looking for a classic recipe or something a little more adventurous, we’ve got you covered. So grab your favorite mug and let’s get started!
Classic Marshmallows
Ingredients:
- 3 packages unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions:
- In a medium bowl, combine the gelatin and 1/2 cup of cold water. Set aside to soften.
- In a medium saucepan, combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup of water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
- Clip a candy thermometer to the side of the pan and continue cooking, without stirring, until the mixture reaches 240°F.
- Remove from heat and let cool for 1-2 minutes.
- Using a stand mixer or hand mixer, gradually pour the hot sugar mixture into the softened gelatin. Beat on high speed until the mixture is thick and fluffy, about 10-15 minutes.
- While the mixture is beating, combine the powdered sugar and cornstarch in a small bowl.
- Grease a 9×13 inch baking dish and dust with the powdered sugar/cornstarch mixture.
- Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula.
- Dust the top with more of the powdered sugar/cornstarch mixture.
- Let the marshmallows sit at room temperature for at least 4 hours (or overnight) to set.
- Once set, cut the marshmallows into squares and dust with more of the powdered sugar/cornstarch mixture to prevent sticking.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutritional Information:
Serving Size: 1 marshmallow
- Calories: 23
- Carbohydrates: 6g
- Sugar: 5g
- Protein: 0g
Cooking Time:
Total Time: 4 hours 30 minutes
Equipment:
- Medium saucepan
- Candy thermometer
- Stand mixer or hand mixer
- 9×13 inch baking dish
Serving Suggestions:
Enjoy these classic marshmallows in a cup of hot chocolate, roasted over a fire, or just as a sweet treat on their own.
Variations:
Try adding different extracts like peppermint or almond for a fun twist. You could also add food coloring to make them festive for different holidays.
Substitutions:
You can use honey or maple syrup instead of corn syrup if desired. You can also use agar agar instead of gelatin for a vegan version.
Storage:
Store in an airtight container at room temperature for up to 2 weeks.
Tips:
- Make sure your candy thermometer is accurate for the most successful marshmallows.
- Don’t overbeat your marshmallow mixture or it will become too stiff and difficult to spread in the baking dish.
- Use a sharp knife or pizza cutter to cut your marshmallows into squares.
Frequently Asked Questions:
- Can I use a different size baking dish?
- What if I don’t have a candy thermometer?
- Can I freeze my marshmallows?
Yes, just make sure to adjust the cooking time accordingly.
You can use the soft ball stage method instead. Drop a small amount of the hot sugar mixture into a bowl of cold water. If it forms a soft ball, it’s ready.
No, freezing marshmallows will cause them to become sticky and lose their texture.
Chocolate Marshmallows
Ingredients:
- 3 packages unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions:
- In a medium bowl, combine the gelatin and 1/2 cup of cold water. Set aside to soften.
- In a medium saucepan, combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup of water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
- Clip a candy thermometer to the side of the pan and continue cooking, without stirring, until the mixture reaches 240°F.
- Remove from heat and let cool for 1-2 minutes.
- Using a stand mixer or hand mixer, gradually pour the hot sugar mixture into the softened gelatin. Beat on high speed until the mixture is thick and fluffy, about 10-15 minutes.
- While the mixture is beating, sift the cocoa powder into a small bowl.
- Grease a 9×13 inch baking dish and dust with the powdered sugar/cornstarch mixture.
- Once the marshmallow mixture is thick and fluffy, beat in the cocoa powder until well combined.
- Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula.
- Dust the top with more of the powdered sugar/cornstarch mixture.
- Let the marshmallows sit at room temperature for at least 4 hours (or overnight) to set.
- Once set, cut the marshmallows into squares and dust with more of the powdered sugar/cornstarch mixture to prevent sticking.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutritional Information:
Serving Size: 1 marshmallow
- Calories: 28
- Carbohydrates: 7g
- Sugar: 6g
- Protein: 0g
Cooking Time:
Total Time: 4 hours 30 minutes
Equipment:
- Medium saucepan
- Candy thermometer
- Stand mixer or hand mixer
- 9×13 inch baking dish
Serving Suggestions:
These chocolate marshmallows are perfect for dunking in hot chocolate or eating on their own as a sweet treat.
Variations:
Try adding different extracts like peppermint or almond for a fun twist. You could also add food coloring to make them festive for different holidays.
Substitutions:
You can use honey or maple syrup instead of corn syrup if desired. You can also use agar agar instead of gelatin for a vegan version.
Storage:
Store in an airtight container at room temperature for up to 2 weeks.
Tips:
- Make sure your candy thermometer is accurate for the most successful marshmallows.
- Don’t overbeat your marshmallow mixture or it will become too stiff and difficult to spread in the baking dish.
- Use a sharp knife or pizza cutter to cut your marshmallows into squares.