Have you ever had homemade marshmallows? These are nothing like the store bought jet puffed versions available in the store. No, these are far better than that. They are the perfect addition to that hot coco or chai latte that we enjoy so much in this cooler fall weather, especially while looking at seed catalogs!
I have tried multiple marshmallow recipes and I've used what I've learned from each to create this recipe I use now. Let me just warn you it my cause a slight addiction.
Can use see that perfect marshmallow fluff hanging off that whisk! The fluff is my favorite because it is just so, um fluffy. Be sure to try some at this point of the process.
Also, I must tell you that I have a giant commercial grade stand mixer. The bowl holds 4 gallons. I usually double the recipe and you can see that it doesn't come any where near to filling the bowl. Unless you too have a giant mixer, your bowl will be much fuller.
These mallows are wonderful on hot coco or with your latte, (yes, lattes deserve marshmallows too) but they are also fabulous on their own. We also make gourmet pina colada marshmallows, minty chocolate, and carmeled apple to name a few.
They were a big hit at the farmers market. We were a little marshmallow crazy during farmers markets because every week I would make multiple batches, and you know we had to have some of each to make sure they were made to perfection. That was a lot more sugar than my family was used to, but it was fun and it was only for a time so I think we will be ok.
Now it is your turn to make these and enjoy them with your family! Oh, and if you want to have the best roasted marshmallow next summer, be sure to keep this recipe and make more then. Roasting these marshmallows is fabulous!
Perfect Hot Coco Marshmallows
Let's be honest, these are the perfect marshmallows period, but hot cocoa is in season so I had to put that in the name.
This recipe makes one large cookie sheet of thick, fluffy marshmallows.
3 tablespoons unflavored gelatin
1 cup water
2 cups sugar
1/2 cup agave nectar
1/2 cup warm water
1 tablespoons vanilla extract
1 pinches of salt
Arrowroot powder for dusting pan and marshmallows
*To change the flavor you can replace the liquids in the recipe with juice, tea, or fruit puree.
Place the gelatin and 1 cup of water in a stand mixer and gently mix with a fork to combine. Put the whish attachment on the mixer to prepare for adding the sugar syrup.
Dust a cookie sheet or jelly roll pan heavily with arrowroot powder and set aside.
In a medium/ large sauce pan or medium stock pot, mix the sugar, warm water, and agave nectar. Stir until the sugar is dissolved. With a basting brush wipe down the side of the pan to get any sugar crystals. Any remaining sugar crystals can cause the sugar to recrystallize once the marshmallows are made. Another method is to place a lid over the pan for several minutes so the crystals melt.
Once the sugar has dissolved stop stirring, and cook over medium high heat until the temperature reaches 250 degrees fahrenheit.
Turn the stand mixer on to low and slowly pour the sugar syrup into the gelatin/water mixture.
Once the syrup has been mixed into the gelatin add the vanilla, then turn the mixer on high and whip until the mixture has doubled in size.
Now use a firm plastic spatula to move the marshmallow fluff onto the prepared pan. Rubber spatulas do not work as well as firm plastic spatulas.
You want to be pretty quick with this because the marshmallow fluff starts setting. It becomes much harder to transfer to the pan and get it out of the mixing bowl.
Once you have transferred all the fluff to the prepared pan, sprinkle with arrowroot powder.
Now set the pan aside to let the marshmallows set. This can take 10 minutes to an hour. Usually it doesn't take long.
Once they are set, remove the marshmallows in one piece and place on an arrowroot dusted cutting board. Use a large butcher knife to cut into long strips. I usually cut them about 1-1.5 inches wide. Cover both cut sides of the marshmallows in arrowroot powder. This keeps them from sticking together and does not affect the flavor.
Now cut each strip into 1.5 in lengths. Dip the cut end in arrowroot powder.
Now you are done! Place in an air tight container to store.
Of course, you can cut them into smaller pieces for hot cocoa but they are pretty fun all giant, too. Perfect for dipping in the hot cocoa.
Don't forget to share all the yummy variations you come up with, I want to hear all about them!
Remember to lick your fingers,
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Hello, I'm Jaci. I look forward to sharing my gardening and homestead adventures to help you reach your gardening goals! If you have any questions then don't be shy, I'd love to hear from you. Send me a message and I will be glad to help!