Homemade Christmas Marshmallows

Homemade Christmas Marshmallows

Discover the beauty of these light, fluffy and colorful homemade marshmallows.

Here is the recipe: 

Ingredients: 

2 1/2 tsp powdered gelatine
1/3 cup cold water
1 cup sugar
1/4 cup cold water
1tsp vanilla extract
blue food coloring (or any colour you like)
cooking spray
1/4 cup corn starch
1/4 cup icing sugar

Directions:

• Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let it sit for 5 minutes.
• Place the sugar and 1/4 cup of water in a small pot and set to medium-high heat. Stir until the sugar has melted.
• Attach a candy thermometer to the pot and boil the sugar until it reaches 238 F. Brush the sides of the pot with a wet pastry brush if the sugar crystal sticks on the sides. Remove the pot from the heat and stir until the sugar stops boiling. Add vanilla extract and mix until well combined.
• Add the hot sugar syrup to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks. Add 1-2 drops of food coloring and mix until well combined.
• Line a 9x9 inch baking pan with parchment paper and spray with cooking spray. Pour the marshmallow into the pan and smooth the surface. Allow the marshmallow to stiffen at room temperature for 6 hours, or overnight until firm to touch.
• Combine the icing sugar and cornstarch in a bowl and place in a sieve. Dust over the surface of the marshmallows. Remove the marshmallows from the pan, flip over onto your work surface and remove the parchment paper. Dust the underside of the marshmallow with the sugar coating.
• Cut out the shapes you want (i used flower cookie cutter). The other have of the marshmallow I left it with white and put green and red color on top, using a skewer, I create a swirl patters through the food colour. 
• Serve with hot chocolate and enjoy!

Notes:

To store, place in an airtight container with a wax paper between each layer. These are best consumed within 24 hours.