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Handmade Snowflake Marshmallows

What is hot chocolate without some marshmallows? Last week I posted a recipe to make hot cocoa mix to enjoy yourself, or to give as a gift. This week I thought I would post a recipe and some tips on making the perfect accompaniment, handmade snowflake marshmallows in the shape of snowflakes. For this recipe I used a small snowflake cookie cutter. You can use any cookie cutter or shape you like — the snowflake shape turned out beautifully and if you are giving these as a gift the snowflakes have a winter like, holiday feel.

I want to share with you a few of the helpful things I learned along the way. First, it is very important to heavily spray the vegetable or canola oil under and over the parchment paper to make sure it adheres to the cookie sheet. Second, after mixing the gelatin and syrup together be sure to quickly move and spread the marshmallow mixture over the cookie sheet, the mixture will get stickier and be harder to move around because it sets up pretty quickly. Third, if you are going to place the marshmallows in a container and you don’t want them to stick to each other, then carefully dip each marshmallow in confectionery sugar to coat them evenly and they will no longer be sticky.

Snowflake Marshmallows

Snowflake Marshmallows


2 envelopes of unflavored gelatin
1/3 cup cold water
1 1/2 cups sugar
2/3 cup light corn syrup
1/3 cup water
1/8 teaspoon salt
1 teaspoon pure vanilla extract
vegetable-oil or canola oil cooking spray
1/2 cup confectionery sugar

First, prepare the baking sheet by cutting a piece of parchment paper the size of the bottom of a a 12-by-17-inch rimmed baking sheet. Place the parchment paper in the baking sheet and spray with the canola or vegetable oil coating the baking sheet evenly.

In the bowl of an electric mixer pour 1/3 cup of cold water. Pour the contents of the gelatin packages into the water.  Sprinkle the gelatin into the water and let mixture sit for about 5 minutes.

Place the sugar, corn syrup, salt, and the additional 1/3 cup water into a medium saucepan. Bring to a boil. Cook until syrup reaches 238° (soft-ball stage) on a candy thermometer, about 5 minutes. You can swirl the pan occasionally while waiting for it to reach soft ball stage.

Turn the mixer with the gelatin mixture in the bowl onto low speed and slowly pour the syrup in a steady stream down the side of the bowl. Once all the syrup is in the bowl gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add the vanilla, and beat quickly to combine.

With spatula scrape the mixture from the bowl onto the prepared baking sheet and smooth with the spatula. Let stand at room temperature overnight or at least 3 hours.

Coat a 1 1/2 inch snowflake-shaped cookie cutter with cooking spray to prevent sticking. Cut individual marshmallows by pressing cutter into marshmallow mixture coating cutter with more spray as needed.

Place confectionery sugar on a sheet of waxed paper, press both sides of each snowflake marshmallow into the sugar and onto the sides if so desired and coat evenly. Use your fingers to smooth the sugar onto the marshmallows.

You can use marshmallows immediately or store in an airtight container at room temperature for up to 1 week.

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