Well, hello there December and all things holidays! It’s the most wonderful time of the year!!!!
Is it just me or is December probably the most fun and exciting month of the whole year?
The change from November to December is so dramatic. It’s as if fall has ended on Thanksgiving and winter starts December 1st. Even though this is the gateway to winter, we can embrace and celebrate December because there are cookies and candy and hot chocolate and marshmallows and awesome lights and decorations and presents …..
You get the picture.
FULL DISCLOSURE: I do not eat marshmallows. I have a weird aversion to all things sticky. It’s a texture issue. I do love how they look, my family and other peeps dig them, and they’re fun to make, so here we are.
And yes. I have a pink Kitchenaid. Don’t judge me. Also, I’m bringing sexy back with my reflection in the bowl wearing pink pajama pants and a green t-shirt while taking this photo.
Chris is one lucky guy.
Seriously, have you ever made marshmallows? It’s super easy and totally fun! I made some last year for Christmas gifts and they were loved by all.
You can keep it simple and just cut them into squares or use a cookie cutter and make them into fun shapes.
Then, of course, you can (and probably should!) coat them in some chocolate. I used Wilton because I happened to see CANDY CANE MELTS at the grocery. Whaaaat???!?!?!
This is totally not a sponsored post, I just got excited about the candy cane option I haven’t seen anywhere else.
You can (and probably should!) do some chocolate ones too. And then toss on some festive decorations! Because why wouldn’t you?
Then maybe drop one in some hot chocolate because that’s always a great idea!
Happy Holiday Season!
Chocolate and Candy Cane Homemade Marshmallows
For the Marshmallows
- 1/2 cup cold water
- 3 packages unflavored gelatin
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla bean paste
- powdered sugar for coating pan and cutting board
For the Toppings
- 4 ounces candy cane Wilton melts
- 4 ounces light cocoa Wilton melts
- Cookie sprinkles
- Shortening to thin chocolate if needed
Combine water and gelatin in the bowl of a stand mixer and set aside
Combine 1 1/2 cups sugar, 1 cup corn syrup, salt, and 1/2 cup water in a small sauce pan
Cook over medium heat until sugar dissolves
Increase heat until liquid boils, either heat until temp reaches 240 or boil for two minutes, remove from heat
Lock mixer bowl with gelatin and water into the stand mixer, attache whisk, and turn on low
Slowly stream syrup mixture into gelatin with mixer continuing on low
Increase mixer speed to high and continue whipping until fluffy, about 15 minutes
Add vanilla bean paste, whisk another 30 seconds or so
Dust a casserole dish with powdered sugar to coat, transfer marshmallow mix to dish, leave uncovered overnight - either in refrigerator or on counter
Turn marshmallow square onto a powdered sugar cutting board
Use a cookie cutter of desired shape to cut out marshmallows
Melt each chocolate and candy candy chocolates according to package directions
Dip marshmallows into melted chocolate for the desired amount, sprinkle with cookie decorations, transfer to cutting board, refrigerate overnight
If desired, insert a skewer to have a marshmallow on a stick
Marshmallow recipe from Ina Garten
Note: I used Wilton melts and the directions on the packaging. If you use this or something else and the result is too thick, thin it out with some vegetable shortening. I just added a teaspoon at the end and microwaved it on 50% for 30 seconds.