Imagine a cup of cocoa with these Homemade Snickerdoodle Marshmallows floating all melty-like on top...
I know what just happened. You read "homemade marshmallows" and your eyes glazed over.
Yeah, I know.
That happened to me when I came across these Homemade Snickerdoodle Marshmallows. I was all, "Don't you have to be a five-star candy chef to make these?"
Answer: Nope. Because 6 ingredients and 20 minutes later, I was heel-clickin' about my kitchen, squealing like Shirley Temple, starting in on a second batch, and conjuring up Christmas presents for every human I knew.
I know the process may sound haute and overwhelming, but it's actually soooo easy. And, I've gone and made it even easier, because I took photos all along the way and am going to walk you through the entire marshmallow-making process with easy, bite-sized instructions.
Shhhh! Don't tell anyone, we have to keep this a secret! Just think of how many likes we could get on Instagram if we were to tell people we make homemade marshmallows. I mean, neighbors knocking down the doors, people. You're about to become famous.
You ready? Pull out your camera. We're about to blow our Instagram notifications up. Isn't it fabu being awesome like we are?
Here we go!
Start by sprinkling three packets of unflavored gelatin into a cold bowl of water.
You can prep your pan now or later. Just spray it with nonstick baking spra, and sprinkle it with a powdered sugar, sugar, and cinnamon combo.
Now put the sugar, corn syrup, and a little bit of water in a skillet and boil away. See? This isn't scary at all! You want it to boil for about two minutes, or until it reaches the soft-ball stage on a candy thermometer.
Don’t have a candy thermometer? You can grab a glass of ice water and drizzle a bit of your boiling syrup into the water. If it curls into a little ball, which can be pressed into a flat disc with your fingers, you've officially reached soft-ball stage!
Now place the gelatin in your stand mixer and slowly add the syrup while the stand mixer is turned to low.
Once all the syrup is added, turn that baby to high and start beating until it's light and white and fluffy. The mixture will begin to thicken slightly. That's when you know it's done!
Pull half of the mixture out of the bowl, then add some cinnamon to the other half. Whip until mixed.
Fold the white half of the marshmallow mixture back into the stand mixer.
Scoop the marshmallow mixture into your prepared pan.
With slightly wet fingers or spatula, gently spread the top of your marshmallows flat. The flatter, the better! These babies keep whatever shape they cool in!
Sprinkle the top of the marshmallows with more of the cinnamon-sugar mixture.
Allow them to cool slightly, then turn them out onto a piece of parchment or nonstick foil.
Use a sharp knife to make one slice into your marshmallows, then coat the knife with powdered sugar for really easy cutting! Chop that sheet of marshmallow fluff into bite-sized marshmallows.
Toss the cut marshmallows into a bowl with cinnamon-sugar.
Allow them to dry slightly before storing in an airtight container, or just eat 'em like a piece of candy.
They're delicious in a cup of hot cocoa.
Merry marshmallow eating!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!