Cookies and Cream Marshmallows
Cinnamon Sugar Marshmallows
Total Time: 30 minutes, plus overnight cooling
Flavored, Homemade marshmallows take hot chocolate to the next level. They are impressive, but fairly simple to make. This recipe comes from King Arthur flour, though we have added our own variations.
3 (1/4 ounce) packages unflavored gelatin
1 cup cool water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 t. salt
1 T. vanilla extract
Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer with the whisk attachment. Mix to combine and set aside.
Combine the sugar, corn syrup, salt and 1/2 cup cool water in a saucepan. Cook over medium heat, stirring, until the sugar dissolves.
Raise the heat to high and cook, without stirring, until the syrup reaches 240 degrees F on a candy thermometer. Remove from heat.
With the mixer on low, slowly pour the sugar syrup into the gelatin mixture. Increase the speed to high and whip until thick and fluffy and the mixture has cooled, about 10 minutes. Add vanilla before you finish mixing.
Spread the marshmallow mixture into a greased 9 X 13 inch glass pan. Sprinkle powdered sugar on top and let sit overnight before cutting. Use a greased cookie cutter to make shapes.
Place in an airtight container.
For chocolate marshmallows: Roll cut marshmallows in cocoa.
For cookies and cream marshmallows: Roll cut marshmallows in crushed cookies (e.g. Nabisco Famous Wafers, Oreos, or other favorite cookie.
For Cinnamon Sugar Marshmallows: Roll cut marshmallows in a mixture of cinnamon and sugar.
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