Christmas Marshmallows

Ok, the only reason these are “Christmas” marshmallows as opposed to just plain “marshmallows” is the addition of food coloring.  So, sue me.  But please don’t, it’s the holiday season and that would just be mean.

You can eat these as is, you can drop them into hot chocolate, or you can dip them in melted chocolate or white chocolate for an extra added ooomf.  But for these, I just made the damn marshmallow.  Freelance away, though – come up with something amazing!


·        3 packages unflavored gelatin

·        1 ¼ cups very cold water, divided

·        Butter for coating a baking dish

·        ¾ cup powdered sugar, divided

·        2 cups sugar

·        ½ cup corn syrup

·        ½ t salt

·        2 ½ t vanilla

·        Food coloring (since these are Christmas marshmallows, I suggest red or green – I went with red, which turned out pink and I’m not mad about it.  But you do you – whatever color works for you…or no color at all)


In a large bowl, stir the gelatin into ½ cup of the very cold water until the gelatin is dissolved, then set that aside.


Take a 9 x 13” baking dish and butter the inside of it.  Next, take ¼ cup of the powdered sugar and evenly coat the inside of the baking dish.  Set that aside as well.


In a small saucepan, add the remaining ¾ cup very cold water, the regular sugar, corn syrup and salt.  Cook on medium high heat for 8 minutes.   If you have a candy thermometer, you want to get the temperature to 240.  If you don’t, just time the 8 minutes and you’ll be fine (I didn’t and these turned out amazing).


When you take the mixture off the heat, take out your hand mixer and the first bowl and mix the gelatin at low speed as you slowly pour in the hot sugar mixture.  Do this for a minute.

Slowly increase the speed to high and beat for about 12 minutes.  Note that the mixture will be pretty thick.

Starting out…pretty thin


Add in the vanilla and food coloring, mix for another minute and then pour it into your baking dish.


Sift ¼ cup of the powdered sugar over the top of the mixture and cover everything with a piece of wax or parchment paper.


Let the marshmallow sit at room temperature for at least 8 hours (overnight is probably easiest).  This will cool off and dry out your marshmallows.

The next day, turn over the baking dish onto a cutting board and remove the slab from the dish.  Put the remaining ¼ cup of powdered sugar into a small bowl.  Cut the marshmallow slab into 1 inch squares, and roll each individual marshmallow in the powdered sugar so that it’s fully covered.

Honestly…if you want you can skip the step above (confession – I did).  They don’t necessarily need additional powdered sugar, but it’s an option.  These taste a LOT like the Snowballs I used to get at the grocery store when I was a kid!

Make sure to store these in an airtight container (they’ll last for at least a couple weeks) or they’ll quickly go stale.

If you are feeling adventurous, feel free to melt some chocolate or caramel and dip the marshmallows in that.  You can even then dip them into chopped peppermints or coconut or whatever.   I did not do that.  But as I said above, you do you and have fun with them!


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