You guys! I made marshmellies! They’re so fun and easy! I love them!
It’s finally consistently chilly here in Los Angeles. I wear a jacket and fuzzy socks, complain about being cold all the time, and when I get to work I blast the heat to the point where it’s borderline unenjoyable because I’m too poor to put the heat on at home. Ha! The chilliness evokes some strange biological response in me where I crave hot chocolate with gooey marshmallow topping above all else. So, I decided to make some marshmallows (and invest in some mediocre hot cocoa mix).
GUYYYS they look Frozen inspired. Like Elsa marshmallows. So cute for a hypothetical little girls’ winter birthday party, no? Which is a little ironic because I hated Frozen and Elsa really annoyed me. We could say they’re retro Christmas marshmallows. Like when people decorated with blues and pinks rather than just reds and greens? I always liked that look. Or, we could just call them Winter Peppermint Marshmallows. Because…they are perfect winter colors. And they are very pepperminty!
I made the marshmellies (never calling them anything other than that) on Sunday night after work. It took about an hour and was pretty simple, although I could see how it would be difficult if one didn’t have the right tools. I let the ‘mellies set overnight. Then, I was so excited to be back in the kitchen with a project that I woke up at 6:30 a.m and made hot cocoa (with almond milk and ghirardelli mix) and shot these pictures and wrote this post. I repeat: 6:30 a.m! And then I got ready and went to work at 8! Most productive morning in a while!
What you’ll need: 1/4 c. powdered sugar // 1/4 c. corn starch // 1 & 3/4th c. water // 1 & 3/4th tsp vanilla extract // 1 tsp peppermint extract // 4 envelopes of unflavored gelatin // 1 & 1/2 c. granulated sugar // 1 c. light corn syrup // 1/4th tsp salt
What you’ll do: In a small bowl, combine the powdered sugar and corn starch. Grease a clean baking dish (bigger than you think you’ll need!) with cooking spray and, using half of the powdered sugar + corn starch mixture, dust the bottom and sides of the dish. Set that aside. Save the remaining powder.
In a stand mixer with a whisk attachment, combine 1/2 c water, the vanilla extract, and 2 packets of gelatin. You don’t have to whisk at this point, just make sure you sprinkle the gelatin in a way that it fully incorporates to water.
In a small saucepan equipped with a candy thermometer, combine 3/4 c sugar, 1/2 c corn syrup, 1/8 tsp salt, and 1/4 c water. Stir. Set heat to medium and closely monitor the thermometer until it reaches 240 degrees F (or, 115 degrees C). It doesn’t take long, so best not to leave the kitchen! Once it hits the desired temp immediately remove from heat. With the mixer on low, quickly but carefully pour the contents into the mixer bowl. Once the saucepan is empty, turn the mixer speed up to fast and keep on for exactly 10 minutes. The marshmallows should get fluffy and glossy!
While the mixer is going, grease a rubber spatula and bring the powdered baking dish over to the mixer. Once the 10 minutes are up, quickly transfer the marshmallow mixture to the baking dish and make sure to spread it out so it’s even! Set aside.
Clean and completely dry the saucepan, mixing bowl, whisk attachment, and spatula.
Repeat the above steps, this time making the peppermint layer. The only difference is this time, instead of vanilla extract, use the peppermint extract!
Pour the fluffy peppermint mixture directly on top of the first layer. Again, make sure it’s even.
Take the remaining powder mixture and sprinkle on top of marshmallows, trying your best to evenly distribute. Leave alone for at least an hour or at best overnight to set.
Once ready to cut your mallows, take a knife and loosen the edges of the entire ‘mallow blob (lol) from the sides of the baking dish. This takes some patience. Set down some parchment paper. Turn the dish over the parchment paper (while holding only a very small distance over tabletop!) and shake the dish a bit to free da blob! Once the blob is out, cut it into columns and then cut those columns into squares. Take the loose powder and coat the sides with it, so it’s not so sticky.
Make your hot cocoa, pop in a ‘mellie, and enjoy!