When cold weather hits, there is nothing more comforting than a warm mug of hot cocoa. And what makes a warm mug of hot cocoa even better? Homemade marshmallows, of course! If you’ve never enjoyed a homemade marshmallow, add this to your to-do list. You won’t regret it! They’re perfectly puffed, lightweight and melt in your mouth. We even took ours up a notch by adding some jam and chocolate sauce for flavored marshmallows.
Depending on your choice of hot cocoa, we recommend adding a fruit jam to the mixture (we used Seedless Red Raspberry!) or chocolate sauce (we used Bittersweet Chocolate Sauce, but the possibilities are endless!) swirled into the pan before setting. We loved the raspberry and chocolate and double chocolate combinations of these two products. Best of all, these will keep in an airtight container for up to a week so you can enjoy multiple mugs of hot cocoa!
We’ve partnered with our friends at Tervis who supplied our adorable, Confetti Snowman mugs for our post! The double walled tumbler keeps drinks either hot or cold longer and is microwave and dishwasher safe. We even have two mugs to give away to one lucky winner, along a canister of our Decadent Dutch Cocoa! Perfect for pairing with your freshly made marshmallows. Enter at the end of this post for your chance to win! Winner will be drawn on 12/19.
Homemade Flavored Marshmallows
- 1 ½ packages unflavored gelatin
- ¾ cup granulated sugar
- ½ cup light corn syrup
- 1/8 teaspoon salt
- 1 ½ Tablespoons pure vanilla extract
- 3 Tablespoons Stonewall Kitchen Seedless Raspberry Jam or Bittersweet Chocolate Sauce
- Prepare an 8-inch square pan by greasing it with vegetable shortening and dusting liberally with confectioner’s sugar.
- Combine gelatin and ¼ cup cold water in a stand mixer fitted with a whisk attachment.
- Combine ¼ cup water, sugar, corn syrup and salt in a small saucepan. Over medium heat, stir until the mixture is dissolved. Continue to heat until the sugar syrup reaches 240° on a candy thermometer (softball stage).
- With the mixer on low speed, slowly add the sugar syrup. Be very careful not to splatter, the syrup is very hot. Once added, increase the speed to high. Continue to mix until mixture is very thick, about 15 minutes.
- If using Seedless Raspberry Jam, add while mixer is going one tablespoon at a time along with the vanilla. Spread the mixture in the prepared pan.
- If making the chocolate flavored marshmallows, spread the mixture in the prepared pan. Drizzle the Bittersweet Chocolate Sauce over the marshmallow mixture. Using a knife, fold and swirl the sauce into the marshmallow making a swirl design.
- Dust the top of the pan with confectioner’s sugar. Allow to stand uncovered on the counter overnight.
- Cut marshmallows into 2-inch squares. Dust with additional confectioner’s sugar.
Now, click here to enter to win your own set of mugs and canister of hot cocoa! Good luck! Winner will be drawn on 12/19.