Baking holiday cookies is a must-do for kids in the kitchen. But if you want to twist the tradition and still hit the sweet spot, cook up a batch of designer marshmallows.
Culinary queen Donatella Arpaia shows us how make-at-home marshmallows are easier that you’d think and so much tastier than the store-bought variety.
Then belly up to the marshmallow bar. Kids and adults will love sprinkling, dusting and spicing those little cubes of cloud-like confection, just like they would cookies. Even ungarnished, Donatella’s Tahitian Vanilla Marshmallows are pure perfection in a steaming cup of cocoa.
Homemade Tahitian Vanilla Marshmallows
Oil, for greasing
4 envelopes unflavored gelatin
3 cups granulated sugar
1-1/4 cup light corn syrup
1/4 teaspoon salt
1 tablespoon Tahitian vanilla paste or vanilla extract
1/2 cup confectioners’ sugar
1 cup crushed peppermint candy canes
1 cup fine chocolate shavings
1 cup small sprinkles or sanding sugar (white or red)
Shredded coconut, to taste
Grease a 9″ x 13″ tray and line with parchment paper, leaving a 2″ overhang on the longer sides you can use to pull out later. Grease parchment paper as well.
In an electric mixer bowl, add 3/4 cup of cold water. Sprinkle gelatin over water and let soften for 5 minutes.
In a saucepan, combine granulated sugar, corn syrup, salt, and 3/4 cup water. Stir and bring to a boil. Use a candy thermometer, and bring mixture to 238° (approximately 6–8 minutes).
A fix a whisk attachment to the electric mixture. On low speed, slowly pour hot sugar over gelatin. Raise the speed to high and beat until mixture is stiff and cool (10–15 minutes).
Beat in vanilla paste. Scrape into prepared tray, smooth the top and set aside uncovered until firm (3 hours or overnight).
Find more inspiration from Donatella on Pinterest.