Today my friend Emma came over for a girls day! We spent our afternoon chatting, making homemade gourmet marshmallows, tying knots for necklaces, and more chatting. I’ve made marshmallows before, but it ended with powdered sugar all over me and my kitchen, every dish dirtied, and funky shaped sugar blobs. This time I tried a few new things and it went so much more smooth! We didn’t even make as big of a mess as I did last time!
You could buy some marshmallows and skip right to the decorating part, but then you’d miss out on all the sugary fun! You’ll need:
- 4 envelopes unflavored gelatin
- 3 cups granulated sugar
- 11/2 cups light corn syrup
- 11/2 cups water (divided in half)
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 11/2 cups confectioner’s sugar
Generously grease a 9×13 dish, line with aluminum foil, and generously grease the foil. You think you’re overdoing it? You’re definitely not.
Put the granulated sugar, corn syrup, salt, 3/4 cup water in a medium saucepan over high heat. Bring it to a boil and boil for 8 minutes.
Meanwhile put the other 3/4 cup of water in the bowl of a stand mixer. Empty the 4 packets of gelatin into the water and let set for 5 minutes.
Once the sugary mixture has boiled for 8 minutes, slowly pour it into the water/gelatin mixture. Using the whisk attachment, whisk on high for 13 minutes. Add vanilla and whisk for 2-3 additional minutes. Empty the marshmallow into the greased dish and let set in the refrigerator for 1.5 hours.
When the time is up, slide the marshmallow onto a baking sheet and remove the foil. This isn’t the tidiest project. Now’s not the time to care about that. Spray a pizza cutter and start cutting the marshmallow into cubes. Fully cover the cubes in confectioner’s sugar so it’s not sticky.
You could stop here if you just wanted plain ole mallows, but why would you do that if you’ve spent all this time on making homemade ones? Melt almond bark in a small saucepan and assemble your toppings. We used: Graham crackers, peppermint, Heath bar, sprinkles, cocoa powder, cinnamon sugar, and Andes mints. We also tried granola and poppy seeds. Don’t use those last two ideas, they weren’t as good.
Get an assembly line set up. Dunk the marshmallow top in melted almond bark, then dip in toppings. When you get them all done, out them in the fridge again so the almond bark can set.
Meet our sweet cast of characters:
After tasting most of the toppings, cocoa powder definitely gets my vote. Emma thought of it and I’m so glad she did. The cocoa powder is unsweetened and bitter, but the marshmallows provide all the sweetness needed. Yum!!
I had a blast spending the afternoon with Emma and I can’t wait til our next girls day! Maybe once our blood sugar levels get back to normal we’ll take on something less sweet.