- 57 grams (¼ cup) water, cold
- 12 grams (1 tbsp + ½ tsp) powdered gelatin
- 58 grams (3 tbsp) light corn syrup
- 177 grams (¾ cup + 2 tbsp) granulated sugar
- 56 grams (¼ cup) water, room temperature
- 65 grams (3 tbsp + 1 tsp) light corn syrup
- 1½ tsp Nielsen Massey Pure Alcohol-Free Vanilla Extract
- Powdered sugar, for topping
Directions
- Spray an 8×8 square baking pan with cooking spray, line it with parchment and then spray the parchment with cooking spray as well.
- Combine the cold water and gelatin in a small bowl. Stir together and let sit for 5 minutes.
- After 5 minutes, transfer the gelatin mixture to a stand mixer bowl and add the first amount (58 grams) of light corn syrup on top of the gelatin mixture. Set aside.
- Combine the sugar, water, second amount of light corn syrup (65 grams) to a saucepan. Whisk it together just until combined and then cook the mixture over medium low heat until it reaches 230°F on a candy thermometer without stirring it.
- Add sugar mixture to the mixer bowl and immediately mix the ingredients with a whip attachment on medium high until it whips into fluffy white marshmallow. You can start on speed 5 and work your way up to 8.
- Once the mixture starts to turn white add in the vanilla extract. You’ll know it’s ready when you take the bowl and whip attachment out from the mixer, dip the attachment in the fluff and lift it up to get a ribbon that drips down from it, sits on top of the surface and then starts to blend back in.
- Spray a spatula and offset spatula with cooking spray and work quickly to scoop the marshmallow into the prepared pan. Use the offset spatula to carefully smooth the marshmallow out until it is level.
- Cover the pan with plastic wrap and let it sit for at least an hour and a half at room temperature.
- Once the marshmallow has set, dust a piece of parchment or baking mat with powdered sugar. Carefully flip the marshmallow out onto the covered mat. Dust the top of the marshmallow with powdered sugar as well.
- Dip each snowflake cutter into a bowl of powdered sugar to lightly coat it before carefully cutting its shape out of the marshmallow. Make sure you push down hard and wiggle the cutter back and forth to get a clean cut. Gently lift the cutter up to release it from the rest of the marshmallow.
- Carefully release the marshmallow from the cutter and coat the sides of it in powdered sugar, dusting off any excess. Repeat this process until you have cut out the remaining snowflakes.
Snowflake marshmallows can be enjoyed by themselves, added to a cup of hot chocolate, and more!
Notes
Leftover marshmallows can be kept in an airtight container at room temperature for 2-3 weeks.
Recipe by @marisabakes
- 57 grams (¼ cup) water, cold
- 12 grams (1 tbsp + ½ tsp) powdered gelatin
- 58 grams (3 tbsp) light corn syrup
- 177 grams (¾ cup + 2 tbsp) granulated sugar
- 56 grams (¼ cup) water, room temperature
- 65 grams (3 tbsp + 1 tsp) light corn syrup
- 1½ tsp Nielsen Massey Pure Alcohol-Free Vanilla Extract
- Powdered sugar, for topping
Directions
- Spray an 8×8 square baking pan with cooking spray, line it with parchment and then spray the parchment with cooking spray as well.
- Combine the cold water and gelatin in a small bowl. Stir together and let sit for 5 minutes.
- After 5 minutes, transfer the gelatin mixture to a stand mixer bowl and add the first amount (58 grams) of light corn syrup on top of the gelatin mixture. Set aside.
- Combine the sugar, water, second amount of light corn syrup (65 grams) to a saucepan. Whisk it together just until combined and then cook the mixture over medium low heat until it reaches 230°F on a candy thermometer without stirring it.
- Add sugar mixture to the mixer bowl and immediately mix the ingredients with a whip attachment on medium high until it whips into fluffy white marshmallow. You can start on speed 5 and work your way up to 8.
- Once the mixture starts to turn white add in the vanilla extract. You’ll know it’s ready when you take the bowl and whip attachment out from the mixer, dip the attachment in the fluff and lift it up to get a ribbon that drips down from it, sits on top of the surface and then starts to blend back in.
- Spray a spatula and offset spatula with cooking spray and work quickly to scoop the marshmallow into the prepared pan. Use the offset spatula to carefully smooth the marshmallow out until it is level.
- Cover the pan with plastic wrap and let it sit for at least an hour and a half at room temperature.
- Once the marshmallow has set, dust a piece of parchment or baking mat with powdered sugar. Carefully flip the marshmallow out onto the covered mat. Dust the top of the marshmallow with powdered sugar as well.
- Dip each snowflake cutter into a bowl of powdered sugar to lightly coat it before carefully cutting its shape out of the marshmallow. Make sure you push down hard and wiggle the cutter back and forth to get a clean cut. Gently lift the cutter up to release it from the rest of the marshmallow.
- Carefully release the marshmallow from the cutter and coat the sides of it in powdered sugar, dusting off any excess. Repeat this process until you have cut out the remaining snowflakes.
Snowflake marshmallows can be enjoyed by themselves, added to a cup of hot chocolate, and more!
Notes
Leftover marshmallows can be kept in an airtight container at room temperature for 2-3 weeks.
Recipe by @marisabakes
