It’s a Marshmallow World in the Winter

First things first, I adore that classic Dean Martin and Frank Sinatra song.

Second, I wanted to share a yummy marshmallow recipe!!  Bestie P celebrated her birthday earlier this month and I put on my thinking cap to come up with a special gift for her.  She gifted me the loveliest handmade Christmas house last month and I was so touched by the thought and time that she put in to it.  So, I kind of wanted to do the same for her!  Knowing how much she loves hot cocoa, sprinkles, celebrating holidays and gifts from the heart, I came up with a little Valentine’s hot cocoa basket filled with a mug designed especially for her and a few bags of homemade marshmallows.

I made the signature marshmallows from my very favorite Savannah sweet shop – Back in the Day Bakery – in both vanilla and chocolate.

Back in the Day Bakery Marshmallows

2 c powdered sugar, plus extra for dusting (I don’t usually need this much)
3 c sugar
1 1/4 c light corn syrup
1/4 tsp fine sea salt
4 envelopes unflavored gelatin
4 tsp pure vanilla extract (use good quality)
candy thermometer

  1. Spray a 9x13x2″ baking pan lightly.  Coat generously with powdered sugar.
  2. In a large saucepan, stir 3/4 c water, granulated sugar, corn syrup and salt over medium heat until sugar dissolves.  Insert candy thermometer and, without stirring, bring to a oil.  Cook until it reaches 240.
  3. Meanwhile, pour 3/4 c water into the bowl of a stand mixer with the whisk.  Sprinkle the gelatin over the top and stir on low so that gelatin softens.
  4. With mixer on low, gradually pour the hot sugar mixture into the gelatin.  Gradually increase the speed to high and blend until it is fluffy and stiff, 10-12 mins.  Turn to low, add vanilla and mix to incorporate.
  5. Pour into prepared pan and smooth the top with a spatula coated with spray.  Let sit at room temp 4-6 hours until firm.
  6. Fill a bowl with powdered sugar.  Invert pan onto smooth work surface (you may need to loosen from the edges of pan and let fall out.  Cut with serrated knife coated in spray and powdered sugar. Cut into squares and toss in powdered sugar to coat all sticky edges.  Store in air tight container for up to 1 week.

For Chocolate variation, substitute chocolate extract for the vanilla and add 3T. cocoa powder along with the extract.  I hunted the extract down at many stores before finding at Whole Foods.  It is also on Amazon!  I am also in LOVE with the jumbo heart sprinkles.  They are SOOOO cute.  They are at Michael’s and on Amazon as well.

They turned out so rich and yummy and are a very indulgent addition to your hot cocoa!!  One pan makes a lot of marshmallows, so next time I might try dividing the mixture in half before flavoring and then pouring them into two smaller pans. OR, make them when you have a lot of gifts to give :-)

The Valentine’s Sweet Mouse mug is in my shop!  I have to cut off all Valentine’s orders today and everything will ship out the first week of February in plenty of time for Valentine’s Day!!

Mother and Daddy-O left yesterday after a week long visit.  The house is so quiet today… other than the darned BIRD Elsa caught and brought inside this morning, that is.

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Dixie Delights Shop  |  Chocolate Extract  |  Jumbo Heart Sprinkles
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9 thoughts on “It’s a Marshmallow World in the Winter

  1. I must say, I hope the bird is dead. Our cat caught a chipmunk and brought it inside. We ooohhed and aahhed over it until she turned it loose and it was still alive. After we all stopped screaming and climbed down from the furniture, it took forever to catch the thing! Those fur babies do keep us busy!!! Good luck!!!
    Julia from SC

  2. Okay– so how do you get your marshmallows so evenly cut??? My knife always drags through, and I end up with sticky, messy edges. They always taste delicious, but they look terrible.

  3. I’ve made marshmallows with peppermint extract and swirl in red food color. My kids loved them! Can’t wait to try the chocolate version!

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