#homemademarshmallows

[bedfordcottageteahouse]

Had a fantastic time last night with friends. Thank you everyone who came and celebrated my new house with me! You all are the reason for the season!!! I didn’t manage to catch any pictures of the fête other than this one, of my homemade candy cane marshmallows. I used @altonbrown ‘s marshmallow recipe, then snuck some crushed candy cane into the mix and into the dusting. It’s not overpowering and gives hot cocoa that perfect something extra. I’ll be snacking on these for the next week or so and feeling festive with every bite. #holidayparty #housewarming #newhouse #homemade #marshmallows #sweettreats #candycane #peppermint #redandwhite #homemademarshmallows #patisserie #confectionary #guimauve #tistheseason #holidayflavors #imsomartha #feedfeed #f52grams #vintage #crystalbowl #sugartongs (at Blaine, Washington) https://www.instagram.com/p/B6HBz6RAHU7/?igshid=154795p25f1g4

[drowningintheminutiae]

At this point, the fact that I’m still baking is bordering on insane. This last batch is totally self-inflicted, but at least I’m able to indulge in some hot chocolate with home made peppermint marshmallows in it. . . . #baking #christmasbaking #gingerbread #homemademarshmallows #shannonplayswithsugar #kitchenadventures https://www.instagram.com/p/B6cWZe0A3TF/?igshid=4amr38swdldw

[bedfordcottageteahouse]

Rich, creamy, melted chocolate served with a fluffy and sweet espresso marshmallow. It was part of my most recent tea party inspired by The Nutcracker. Link in bio. And thanks, @altonbrown for the marshmallow recipe, adapted with espresso powder! #tea #teatime #afternoontea #teaparty #teaparties #anutcrackerteaparty #thenutcracker #hotcocoa #hotchocolate #marshmallow #homemademarshmallows #espressomarshmallow #altonbrown #nikko #pastry #patisserie #confectionary #christmas #holiday

[bedfordcottageteahouse]

Hot chocolate, homemade marshmallows, and a new book. It may be dreary outside, but certainly not inside. #hotchocolate #hotcocoa #marshmallows #homemademarshmallows #homemade #book #reader #nightwatch #lit #literature #bookstagram

[lorenagilliland]

These delightful Raspberry Ripple Marshmallows combine the sweet and fluffy goodness of homemade marshmallows with the fruity and tart flavor of fresh raspberries. They make a perfect treat for snacking or adding to hot cocoa.

Ingredients: 3/4 cup raspberry puree. 1/4 cup water. 3 tablespoons gelatin powder. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for dusting. Pink food coloring optional.

Instructions: Prepare a square 9x9-inch 23x23 cm baking pan by greasing it and dusting with powdered sugar. In a small bowl, mix the raspberry puree and water. Sprinkle gelatin over the mixture and let it sit for 5-10 minutes to bloom. In a saucepan over medium heat, combine granulated sugar, corn syrup, and salt. Stir until the mixture reaches 240F 116C on a candy thermometer. Slowly pour the hot sugar syrup into the bloomed gelatin mixture, stirring continuously until well combined. Using an electric mixer, beat the mixture on high speed for 10-15 minutes until it becomes thick and fluffy. Add vanilla extract and a few drops of pink food coloring if desired and continue to beat for another 2-3 minutes. Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula. Drop dots of raspberry puree on top of the marshmallow and swirl with a toothpick to create a ripple effect. Let the marshmallow set at room temperature for at least 4 hours or overnight. Once set, dust a cutting board with powdered sugar and turn the marshmallow out onto it. Cut it into squares using a knife or cookie cutters. Dust the cut marshmallows with more powdered sugar to prevent sticking. Enjoy your homemade Raspberry Ripple Marshmallows!

Prep Time: 30 minutes

Cook Time: 15 minutes

adopt a pet

[bna-v5]

Indulge in the sweet and creamy goodness of homemade caramel cream marshmallows. These soft and fluffy treats are perfect for snacking or adding to your favorite hot beverages.

Ingredients: 3/4 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 2 packets unflavored gelatin. 1/2 cup cold water. 1/4 cup caramel sauce. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Powdered sugar for dusting.

Instructions: Place 1/4 cup water, corn syrup, and granulated sugar in a saucepan. Cook over medium heat until a candy thermometer registers 240F 115C. Mix the gelatin with half a cup of cold water in a different bowl while the sugar syrup is cooking. Give it time to blossom. Take the sugar syrup off the heat as soon as it reaches the proper temperature. To make the caramel sauce easier to pour, microwave it for about 20 seconds. While whisking constantly, slowly pour the hot sugar syrup into the bloomed gelatin. Stir in vanilla extract, salt, and caramel sauce. Using an electric mixer, beat for approximately 10 to 12 minutes, or until it becomes glossy and thick. Dust a square baking dish with powdered sugar after greasing it. Smooth the top of the marshmallow mixture after pouring it into the prepared dish. After adding more powdered sugar to the top, leave it for at least four hours, or overnight. Cut the marshmallows into squares or other desired shapes once they have set. To keep the cut sides from sticking, dust them with extra powdered sugar. Savor your homemade marshmallows with caramel cream!

Prep Time: 20 minutes

Cook Time: 15 minutes

Soothing Palms Massage LLC

[milky-walker]

These homemade marshmallows are fluffy, sweet, and perfect for hot cocoa or roasting over a campfire. Make them at home and experience the joy of marshmallow-making!

Ingredients: 3 tablespoons unflavored gelatin. 1 cup cold water, divided. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup powdered sugar. 1/2 cup cornstarch.

Instructions: To soften, sprinkle the gelatin over 1/2 cup of cold water in a mixing bowl and let it sit for 10 minutes. Put the corn syrup, granulated sugar, and the remaining 1/2 cup of cold water in a saucepan. Stir continuously while cooking over medium heat until the mixture reaches 240F 115C on a candy thermometer and the sugar has completely dissolved. After taking the sugar syrup off the stove, gradually stir it into the softened gelatin while using a low-speed electric mixer to beat it. After adding all of the syrup, turn up the mixer's speed to high and beat the mixture until it thickens and fluoresces, 10 to 12 minutes. Beat for an additional two minutes after adding the salt and vanilla extract. Combine the cornstarch and powdered sugar in a different bowl. To keep it from sticking, dust a 9 x 13-inch baking pan with some of this mixture. Smooth the top of the marshmallow mixture after pouring it into the prepared pan. Sprinkle additional powdered sugar and cornstarch mixture on top. To firm up, let the marshmallows set for at least 4 hours, or even overnight. After it has set, place the marshmallow slab on a cutting board and use a knife to cut it into squares or other shapes you like. Coat the marshmallow pieces completely by tossing them in the remaining powdered sugar and cornstarch mixture. Now that your marshmallows are homemade, enjoy them!

Prep Time: 30 minutes

Cook Time: 10 minutes

CFBL Gala

[twinkfloydart]

The delightful combination of fruity raspberry flavor and a hint of floral rose flavor is present in these Raspberry and Rose Marshmallows. They are a great homemade gift or the ideal sweet treat.

Ingredients: 3/4 cup freeze-dried raspberry powder. 1/4 cup powdered sugar. 3 tablespoons unflavored gelatin powder. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1/2 cup water. 1 teaspoon rose water extract. Pink food coloring optional. Powdered sugar, for dusting.

Instructions: Grease and dust a 9 x 9 inch 23 x 23 cm square baking pan with raspberry powder and powdered sugar. Put aside. Combine the powdered sugar and freeze-dried raspberry powder in a small bowl. Store this mixture of sugar and raspberries for later use. Mix the unflavored gelatin with half a cup of cold water in a different bowl. Give it ten minutes or so to settle and bloom. Put the corn syrup, granulated sugar, salt, and half a cup of water in a saucepan. Stirring constantly, heat over medium-high heat until the sugar dissolves. Put in a candy thermometer and stop stirring as soon as the mixture starts to boil. The sugar mixture should be cooked until it reaches the soft ball stage, which is 240F 115C. This ought to take ten to twelve minutes. After turning off the heat, carefully stir in the bloomed gelatin mixture and stir until all of the gelatin is dissolved. Transfer the heated sugar-gelatin blend into the stand mixer's bowl using the whisk attachment. Beat on high speed for 8 to 10 minutes, or until glossy and thick. Add a few drops of pink food coloring if desired along with the rose water extract. Beat for one more minute, or until thoroughly combined. Distribute half of the marshmallow mixture evenly and quickly into the baking pan that has been prepared. Cover the surface with a layer of the raspberry sugar mixture. Evenly distribute the leftover marshmallow mixture on top of the raspberry layer. Top with additional raspberry sugar mixture, and swirl the colors together with a toothpick or skewer to create a marbled effect. Until the marshmallows are firm and no longer sticky, let them sit at room temperature for at least four hours or overnight. After it has set, take the marshmallow slab out of the pan and use cookie cutters to cut it into the desired shapes or into squares. Enjoy your homemade raspberry and rose marshmallows after dusting them with powdered sugar to keep them from sticking!

Prep Time: 30 minutes

Cook Time: 15 minutes

Hc Kite