Get ideas for creative ways to arrange these chocolate-covered marshmallows for a party.
Blue and purple come together in the most delicious way with these fruity, flowery treats.
Soft floral vibes mix with a punch of berry in this edition of mallow magic.
Espresso or double-strength coffee is poured over caramel-laced marshmallows in this decadent treat.
These colorful marshmallows get the double-decker treatment, along with a sugared finish.
Say it with marshmallows…
Black licorice fans will eat these anise-flavored marshmallows up.
There are two flavors that mean Christmas to me: eggnog and peppermint. So, peppermint marshmallows were kind of a must this month. I’ve put the base recipe in this post—perfect for popping on their own, or floating in hot chocolate—then I’ve also created a recipe for some chocolate-covered versions that are crazy good. A little too popable. Also, having made so many marshmallows by this time, I decided to put together a list of marshmallow tips I think you’ll find helpful—learn from my trial and error. 🙂 Hope you like these! M Peppermintmallows Prep time: 1 hour | Ready in: 6 hours, 35 min Ingredients: Cooking spray 3 packages unflavored gelatin 1 cup light corn syrup and 1-1/2 cups granulated sugar (or 2 cups granulated sugar—see marshmallow tips for more details on this.) 1 teaspoon peppermint extract 1 cup powdered sugar Red food coloring Cooking tools: A candy thermometer Tin foil 12 x 9-inch jelly roll pan Directions: Line the inside of the jellyroll pan with tin foil, then you’ll want to coat it well with cooking …
A festive approach to marshmallowing!
I’ve been experimenting with marshmallows for a little while now, and here are a few things I’ve figured out along the way—hopefully it’s helpful to you! Ingredients-wise you can use 1-1/2 cups of sugar and 1 cup of corn syrup, but if corn syrup weirds you out, you can just use 2 cups of sugar instead. I’ve done both and really the only differences I’ve noticed are that the all-sugar ones tend to dry out a little bit faster, and don’t take to food coloring as well. Personally, I didn’t notice a difference in the taste or texture. So, up to you! I was always intimidated at the idea of making marshmallows from scratch, but I nailed it on the first time. They are surprisingly simple, so don’t let the candy thermometer scare you (like it did me)—you don’t have to get it to 240 degrees on the nose. A few degrees here or there are not going to make or break the final result. The only time I’ve ever screwed marshmallows up is …