Tuesday, November 5, 2013


It's the perfect day for leaf crunching and hot chocolate!  

The leaves are in full color and the weather is perfect for going out collecting and then 
coming inside for a warm cup of cocoa.  There is no better way to enjoy our steaming cups than with fresh homemade marshmallows.  These are the best, and you will never want jet puffed again!  The recipe is far easier than I could have ever imagined.  Just a few simple steps and some time and you will be lovin' these awesome creations in your cocoa or all alone.

Come inside and make some ohhh so yummy hot chocolate with these babies!  And when your finished make these tasty treats with the marshmallows you've made.  Yum!!!

MMM… Marshmallows Recipe

1/4 cup powdered sugar
1/4 cup cornstarch
4 small packets of unflavored gelatin 
2 cups sugar
1/2 cup light corn syrup
1/2 vanilla bean scraped if you don't have a been use 1 tsp vanilla extract
3 large egg whites
pinch of cream of tartar
1/4 tsp salt
1 tablespoon vanilla extract

-Spray a baking dish or rimmed cookie sheet with cooking spray.

-In a small bowl whisk together powdered sugar and cornstarch. Dust the pan/sheet generously with the mixture.

-In a small bowl, add gelatin. Pour 1/3 cup of water on top and set aside to soften.

-In a small saucepan, add 1/2 cup water, sugar, corn syrup, and vanilla bean. Stir with candy thermometer and clip to side of pan. Turn on medium-low heat and heat to 246 degrees, about 15 minutes. 

-Meanwhile, add egg whites, vanilla, cream of tartar, and salt to a stand mixer fitted with the whisk attachment. Begin mixing on low speed once sugar mixture hits 230 degrees. Once mixture hits 246 degrees (firm ball), remove from heat and whisk in gelatin until completely incorporated. Into a medium bowl, pour mixture through a fine mesh sieve to catch any remaining lumps.

-With the mixer still running, add sugar mixture slow and steady. Once added, increase speed to medium high. Continue mixing until bowl has completely cooled and a meringues has formed, about 15 minutes. 

-The meringue is ready once it begins to hold strong peaks. The mixture will begin to pull away from the sides of the bowl.

-Scrape mixture into prepared pan. Smooth top with a spatula. Cover for about 4 hours to set.

-Once ready, sprinkle cornstarch mixture on top and spread evenly with your hand. Carefully remove marshmallow sheet and place on a cutting board. 

-Cut 1-inch squares or use cookie cutters to make cute shapes and roll individually in cornstarch mixture until evenly coated. Store in an airtight container for up to a week.  Don't worry they'll go fast!  Makes me want to make rice krispie treats with these.

MMM… Enjoy!!
And if you want to try a great "skinny" hot chocolate recipe check it out here.

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