December 16, 2011

Homemade marshmallows

This post is from December of last year, but I'm gearing up this weekend to make a few batches and wanted to remind you that you should too!! Happy 'mallow making. The recipe can be found here. I'm curious, if you're a candy maker are there any reasonable substitutions for corn syrup?   

Hot cocoa with marshmallows is a quiet pleasure these days. With so many artisan options I've long ago given up on the classic Jet Puffed. When the Fall chill arrives I crave the gooey goodness of a melted marshmallow and this year, instead of searching high and low for a fix, I decided it was time to learn to make them myself. Years ago (before a stand mixer graced my counter top) I attempted a recipe that produced a slimy, wet, and weak little batch of marshmallows too icky to enjoy.

I'm happy to share that with my latest attempt at these heavenly confections (I made cinnamon vanilla), my confidence has been rebuilt and I will be making homemade marshmallows from now until forever.

oh yum

spread it out

liberally sprinkle with powdered sugar and let sit for 8 hours

TAH DAH! Share, and enjoy!

Need something to eat those marshmallows with? Here is the recipe to my favorite hot cocoa--it's really more like drinking chocolate, so you don't need a lot, and topped with either sweet whipped cream or a marshmallow it's perfect any time (or all the time).

5 oz. bittersweet chocolate, coarsely chopped
2 oz. milk chocolate, coarsely chopped
1/2 cup boiling water
3/4 cup whole milk
1/4 cup heavy cream

In a medium bowl, combine the bittersweet chocolate with the milk chocolate. Add the boiling water and let it stand for 1 minute. Whisk the chocolate mixture until it is smooth.

In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over moderate heat until hot. Pour into small mugs and garnish as you like!

Recipe adapted from Food & Wine


  1. Hmmm...I was checking back in today because I was hoping someone would have a suggestion for a corn syrup substitute. :(
    I remember this post from last year simply because those marshmallows look so darn beautiful!

  2. I looked around on the internet briefly for some ideas and from what I've read, corn syrup (which isn't the same as high fructose corn syrup (don't quote me, I didn't research that part!)) inhibits the sugar from crystallizing and so creates characteristics like smooth caramels and glossy chocolate sauces. Candy making can be particularly sensitive to crystallization and many sources claim that there's really no way around using the corn syrup. However, I've also read that a simple syrup [1 1/4 granulated sugar plus 1/4 cup of water =1 cup corn syrup] can be subbed, which is easy enough to do. I think I'll try that this year and see what happens. I just bought a candy thermometer so that I don't have to rely on my own attentiveness for good results. I'll let you know how they turn out!

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