Despite the fact that I’ve been picturing spring as this beautiful shining day with birds singing in the background, spring has started off very rainy and cloudy. Days like this remind me more of the chilly fall days than bright spring days! Instead of being outside planting flowers, I’m inside cuddled up with a blanket!
When it’s rainy and chilly outside, nothing is better than a warm beverage. I’m not talking about a warm cup of tea or coffee, which we all enjoy every morning throughout the year, probably more than once every morning if we’re being honest with ourselves.
I’m talking about a warm, sweet cup of hot chocolate! Whether you make it yourself or from that popular packet, hot chocolate is a must on a cloudy day! I love being able to cuddle up with blankets and pillows and a hot chocolate sitting in my lap!
Obviously, if you’re going to have hot chocolate, there have to be some toppings! I mean, hot chocolate is great on its own but topped with whipped cream or marshmallows or some beautiful combination of the two… It’s perfection and dessert all wrapped up into one cute little mug.
Since the quarantine has decreased most of my daily activities, I decided today would be a perfect day to make my own marshmallows to top my hot chocolate with!
Making your own marshmallows is so much fun! It may seem complicated, with the boiling of sugar and the candy thermometer, but I promise you, it’s a piece of cake! I didn’t realize how spongey and soft marshmallows could be until I made them myself!
Forget about the store-bought marshmallow you’re thinking of right now. Think about a sweet, soft, pillowy cloud, that’s the true texture of a marshmallow!
The trick with these is you want your sugar mixture to get to 240 degrees exactly! I made this recipe with the sugar getting to 235-238, not the same at all! 240 is the magic number! You can spread this marshmallow mixture into a pan, or you can pipe with it! I have a couple of other recipes featuring this marshmallow mixture! It’s so much fun!
3/4 cup of water
Two packets of gelatin
3/4 plus two tablespoons of sugar
1/2 cup of light corn syrup
1 teaspoon of vanilla
2 drops of almond extract
sprinkle of salt
1/2 cup of corn starch
1/2 cup of powdered sugar
In the bowl of a stand mixer, put the gelatine, 1/4 cup of water, and both extracts. Whisk together and let sit, for the gelatine to bloom. In a small saucepan, add the sugar, remaining water, corn syrup, and salt. Stir together and bring to boil. Allow for the sugar mixture to get to 240 degrees on a candy thermometer. Slowly, begin to pour the sugar mixture into the stand mixer with the speed on medium-high. I like to let the sugar mixture drizzle down the side of the bowl to cool off slightly as I pour it into the gelatine mixture. Beat on high speed for 10 minutes.
While the marshmallow mixture is whipping away, combine the powdered sugar and cornstarch into a small bowl. In a square 9 by 9 pan, spray generously with nonstick spray, and then coat with the powdered sugar mixture. Make sure to get the mixture on the sides of the pan as well!
After ten minutes, the marshmallow mixture should be fluffy, sticky, and absolutely delicious! Pour into the pan and smooth out the top. Then coat the top in the powder sugar mixture. Cover with plastic wrap and allow to sit at room temperature for an hour.
Cut into squares and coat the edges of the marshmallows in the powdered sugar mixture. This helps the edges not dry out.
These marshmallows are so much fun to make! It’s way easier than I thought it would be and the taste is so amazing! You won’t want to go back to store-bought marshmallows!