Ooey Gooey
Family Fun

‘Tis the season for mugs of hot cocoa around the fireplace and Christmas tree. To make those hot cocoa family gatherings even more deliciously special, top those steamy mugs with homemade marshmallows. Making marshmallows can be a fun Christmas ritual for the whole family.

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Homemade marshmallow recipes

Classic Marshmallows

Makes 24 large or 48 small marshmallows

Ingredients:
3 cups granulated sugar
1/4 cup corn syrup
1/4 teaspoon salt
3/4 cup water
2 teaspoons vanilla extract (or your favorite flavored extract or oil)
Powdered sugar for dusting

Directions:
1. Coat a 9x13-inch pan with cooking spray.

2. Mix sugar, corn syrup, salt and water in a large pot fitted with a candy thermometer inserted in the mixture but not touching the bottom of the pot.

3. Heat marshmallow mixture over medium heat, stirring occasionally, until thermometer reaches 240 degrees F. Remove pot from the heat and beat with an electric hand mixer until stiff peaks form. Mix vanilla into mixture and spoon into pan.

4. Place pan in refrigerator for at least 8 hours or overnight. When ready to enjoy, cut marshmallow slab into squares or other fun shapes and dip in powdered sugar.

Toasted Coconut Marshmallows

Toasted Coconut Marshmallows Makes 24 large or 48 small marshmallows

Ingredients:
9 ounces sweetened shredded coconut
3 cups granulated sugar
1/4 cup corn syrup
1/4 teaspoon salt
3/4 cup water
2 teaspoons vanilla extract (or your favorite flavored extract or oil)
Powdered sugar for dusting

Directions:
1. Preheat oven to 300 degrees F and coat a 9x13-inch baking pan with cooking spray.

2. Place coconut on a baking sheet and place in oven. Toast coconut, shaking pan halfway through, for 5 to 7 minutes or until golden.

3. Mix sugar, corn syrup, salt and water in a large pot fitted with a candy thermometer. Heat mixture over medium heat, stirring occasionally, until it reaches 240 degrees F.

4. Remove pot from the heat and beat marshmallow mixture with an electric hand mixer until stiff peaks form. Mix vanilla into mixture.

5. Sprinkle toasted coconut into the bottom of the prepared pan and spoon marshmallow mixture overtop.

6. Place pan in refrigerator for at least 8 hours or overnight. When ready to enjoy, cut into squares or other fun shapes and dip in powdered sugar.

Chocolate Covered Marshmallows

Makes 24 large or 48 small marshmallows

Ingredients:
12 ounces semisweet chocolate chips
1/2 cup milk
Marshmallows (use a recipe above)

Directions:
1. Combine chocolate chips and milk in a microwave-safe bowl and microwave for 90 seconds. Stir mixture then microwave in 30 second intervals, stirring after each interval, until chocolate is melted.

2. Dip prepared marshmallows into chocolate and place on a baking sheet. When finished, place pan in refrigerator until chocolate hardens. Place sticks into marshmallows and use as a festive stirrer for coffee or hot cocoa.

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