Thursday, November 17, 2011

Marshmallow Heaven! Oh, and Cocoa too!

There is nothing like homemade marshmallows this time of year! 
They melt into cocoa like butter...mmmm!

What you need:
6 packages unflavored gelatin
3 cups granulated sugar
2 cup light corn syrup
3/4 teaspoon kosher salt
2 tablespoon pure vanilla extract
Powdered Sugar, for dusting

Combine the gelatin and 1 cup of cold water in the bowl of an electric
mixer fitted with the whisk attachment.  Pulse the whish quickly,
just to incorporate then let sit while you make the syrup.

Combine sugar, corn syrup, salt, and 1 cup water in a small saucepan
and cook over medium heat until the sugar dissolves. 
**Instead of discarding vanilla bean pods after scooping out the vanilla
specks I throw them in my sugar jar to add flavor, so I threw them in to boil
(this is not compulsory for the recipe to be fantastic)

Raise the heat to high and cook until the syrup reaches
240 degrees F on a candy thermometer. 
Be patient, it takes a bit of time.  Remove from the heat.

Slowly and carefully add the syrup to the dissolved gelatin. 
Turn on and within a few seconds increase speed to high. 
Whip on high for 15 minutes (set a timer)

While the marshmallows are whipping, butter or oil a 9x13 pan
then completely coat the pan with powdered sugar.
( I use a square corner pan, which is by Calphalon, and seems to always be in stock at TJ Maxx)

 Add the vanilla and mix thoroughly for an additional minute.
Carefully and quickly pour the mixture into the powdered sugar dusted pan. 
Use a damp spatula to quickly clean out bowl, then use damp hands to press flat. 
Allow to sit, uncovered, at least 6 hours (I usually leave overnight).
After fully set, go around edges of pan with a plastic spatula to
release marshmallows and carefully flip onto a powdered sugar surface. 
I use a pizza wheel to cut the marshmallows into large squares,
dusting each square completely with powdered sugar, so no edges are sticky!
I have created a hot cocoa
which perfectly balances the
sweet of the marshmallows.
Slowly heat 16 oz milk,
1/4 cup semi-sweet
 chocolate chips, or shaved chocolate
(make sure it is semi-sweet), 
1 T cocoa powder (unsweetened)
and a pinch of sea salt. 
Heat slowly, to fully incorporate
the chocolate.
This will yield 2 mugs of pure heaven!


  1. You are better than Martha...just as talented and not a snooty pants!!

  2. Is it bad that I want to jump into a vat of these pillowy confections?

  3. These marshmellows are totally amazing! I made two batches - one I turned into Christmas wreath treats with cornflakes and red hot candies, and the other I divided into two 11x17 jelly roll pans to make lots of small marshmellow for my sunday school kids' Christmas party next week. I'm in love with this recipe!

  4. Thank god it is the season doe marshmallows and hot chocolate. Staple for park city!

  5. I sent this to a bunch of friends! YUMMY!

  6. T, do you think I can make the marshmallows without a candy thermometer??? If not I'll go out and purchase. I'm thinking I'll make a batch for the gathering I have for the Luminary Loppet (outdoor ski event in Minnie in about two weeks). Thanks for the advice friend. :)