If you’ve never made marshmallows, here’s your chance to delight family and friends as you warm them up with a cup of hot cocoa.

In addition to cocoa, you can use them to garnish fruit salad, ice cream, cakes, pies and other desserts.

You can make them in traditional squares, or use cookie cutters to make any shape you like.

The recipe is from Karo Syrup.

These marshmallows can be made in traditional squares, or cut with a cookie cutter into shapes.

Prep time is 45 minutes, cooling time is 4+ hours.
Ingredients For 3 Dozen Large Marshmallows

  • 1 cup water, room temperature, divided
  • 1/8 teaspoon salt
  • 3 envelopes unflavored gelatin
  • 2-1/4 cups sugar
  • 1 cup Karo Light Corn Syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup powdered sugar
  • 1-1/2 teaspoons cornstarch
  • Optional cookie cutter

    1. COMBINE 1/2 cup water, the salt and gelatin in the large bowl of a stand mixer. Stir and set aside.

    2. COMBINE the remaining 1/2 cup water, the sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently. Using a candy thermometer, cook until mixture reaches 240°F, the soft ball stage.

    3. SLOWLY POUR the hot syrup over the gelatin mixture with the mixer on low. Turn the mixer to its highest speed and beat for 8 minutes. Add the vanilla and beat for an additional 2 minutes. The mixing bowl will get very full. The marshmallows will become very thick, white and shiny. Spread mixture onto greased baking sheet with sides.

    4. LET the sheet of marshmallow cool at least 4 hours or overnight. Combine the powdered sugar and cornstarch in a shallow pan. Cut the marshmallows into bite-size squares with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well.


    Ghost Marshmallows Cocoa
    [1] Add some ghost to your hot chocolate (both photos courtesy Karo Syrup).

    Karo Light Corn Syrup
    [2] Use Karo Light Corn Syrup, which also can be used in many other recipes.

  • For spooky shapes, grease a small ghost or other Halloween cookie cutter. Press straight down through marshmallow. Remove marshmallow and lightly dust with the powdered sugar cornstarch mixture.
  • Store the marshmallows in an airtight container in a cool place and use within one month.

  • Mint Marshmallows: Add a few drops of green food coloring and 1/4 teaspoon mint extract with the vanilla.
  • Chocolate Chip Marshmallows: Coarsely chop 8 ounces of dark chocolate and fold into marshmallows just before spreading on baking sheet to cool.
  • Cinnamon Marshmallows: Add 1/4 to 1/2 teaspoon cinnamon to the mixture while beating.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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