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Homemade Marshmallow Snowflakes – A Step By Step Photo Tutorial


Last weekend I hosted a Cookie Swap and I mentioned that I was making hot chocolate with homemade snowflake marshmallows.  Well, I have had some request to share my recipe and I’m kind of giddy to show you how this works!

The recipe I can’t take credit for, it belongs to Martha Stewart.

I’m going to repost it here along with my own photos to show you a step by step on how to make these fabulous and delicious marshmallows.

:: Marshmallow Snowflakes

2 envelopes of unflavored gelatin (each packet has scant a Tbsp) {they come int a 4 pk box}
1 1/2 cups of sugar
2/3 cup light corn syrup
1/8 tsp salt
1 tsp pure vanilla extract
Vegetable oil cooking spray

Coat a 12×17 inch rimmed baking sheet with cooking spray; line with parchment paper and spray with cooking spray.

Pour 1/3 cup cold water into the bowl of an electric mixer {like a Kitchen Aid}. Sprinkle with gelatin, let mixture soften for about 5 minutes {while you cook the other ingredients}.

Put sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, stirring occasionally, until syrup reaches 238 degrees (soft-ball stage) on candy thermometer, about 5 minutes.

With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the sdie of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost triple din volume. This takes about 12 minutes. Add vanilla, and beat another 30 seconds to combine.

Pour mixture onto prepared baking sheet; smooth with an offset spatula {I needed to spray my spatula with cooking spray and wash and repeat a couple of times to get mine spread out and smooth}. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight {I let mine stand overnight and cut them out the following evening}.

Coat a 1 or 2 inch snowflake cookie cutter with cooking spray to prevent it from sticking. Cut out as many as you can. Spray the cookie cutter with more cooking spray as needed.

I added one more step to the directions because I have another marshmallow recipe that said to coat the marshmallows in confectioners sugar to get that powdery outside like the store-bought marshmallows have {it also prevents them from sticking together in an airtight container if you don’t plan to use them all immediately}. I just rolled the marshmallows around in the confectioners sugar and then placed them in my container.

Store at room temp for up to 1 week.

*Note – You could try flavoring these marshmallows with other types of flavorings such as peppermint, orange, cherry, etc. instead of using vanilla.  Also, obviously you can use other cookie cutters to get different shapes or just simply cute them into small or large squares using a knife.  These are delicious, and no matter how you decide to cut them, they will be devoured in no time flat!

Prime example: Judah helped me take care of the scraps. =)

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Comments

  1. is that 18 tsp of salt? or 1/8

  2. Is “scant 1 tbsp” the amount of gelatin in a packet – in case I have an alternate source? I’m not removing anything from the packet right?

  3. Can you just melt marshmallows then spread the mixture on a cookie sheet & then cut them out? Not all of us are great cooks!
    Eliz

    • Denisesawyer says:

      I am not sure… sounds like it might work though. But, honestly…it is so easy! You will be suprised how “magical” it just works up with little effort!
      If you try it this way I’d love to hear how it turned out.
      Denise Sawyer
      Wholesome Mommy

  4. Kathleen says:

    This is wholesome?!?

    • Denisesawyer says:

      Wholesome for Marshmallows – as in “unjunked” – made from real ingredients in a kitchen – not from science in a lab. ;) Just because I’m a mother who tries to feed my kids wholesome foods doesn’t mean we don’t have homemade treats every now and then.

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