Holiday Marshmallows Recipes
HOLIDAY MARSHMALLOWS
These soft homemade marshmallows are lots more fun than the store-bought kind and are so yummy, whether by themselves or topping off a mug of hot cocoa. I add red and green sprinkles for the holidays. -Arlene Barr, Monterey, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil and lightly grease the foil with 2 teaspoons butter; set aside., In a small saucepan, combine gelatin and water. Cook and stir over medium-low heat until gelatin is dissolved. Add sugar and corn syrup; cook and stir until sugar is dissolved (do not boil)., Transfer to a large bowl. Chill until slightly thickened, about 30 minutes. Beat on high speed until mixture is thick and the volume is doubled, about 10 minutes. Spread into prepared pan. Cover and refrigerate for 6 hours or overnight., Using foil, lift marshmallows out of pan. Cut into 1-1/4-in. squares or cut into shapes with cutters lightly coated with cooking spray. Roll in garnishes as desired. Store in an airtight container in a cool, dry place.
Nutrition Facts :
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- Lightly toast the walnuts and pecans in the oven for 4-5 minutes at 350 degrees F and set aside. Once cooled, use your hands to break up the nuts into rough pieces. Break up the crackers into smaller pieces, but be careful not to crush them too fine.
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- Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment. Pour the two gelatin packs over the cold water and let sit for about 10 minutes. If will firm to solid – that’s right.
- In a medium saucepan over medium heat, bring sugar, corn syrup, molasses, salt and the remaining cold water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F. There’s no need to stir the mixture, just let it get hot hot hot!
- When the sugar is heated to between 240-245 degrees F, turn the mixer with the gelatin and water on low speed. Carefully stream the hot sugar mixture into the bowl as the whisk moves. Be careful not to pour into the whisk and spatter the hot sugar all over the sides of the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8 minutes. You want the whip until the batter holds is shape for several seconds before collapsing. Pour in the vanilla extract and spices and beat for another 2 minutes.
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