It’s a fact, the holiday season turns my little sweet tooth into something major. The sugary treats that I’ve thought about making all year come to fruition. And my ordinarily blackest black coffee welcomes a little flavor, especially in the form of a homemade marshmallow.
Homemade marshmallows are super duper easy and are a perfectly sweet canvas for holiday flavors. And since I’ve been incorporating Chinese five spice into everything these days, spiced marshmallows for Christmas coffee seemed like the way to go.
Recipe below adapted from Martha Stewart.
By December 22, 2015Published:
It's a fact, the holiday season turns my little sweet tooth into something major. The sugary treats that I've thought about making …
- 3/4 ounces unflavored gelatin 3 (1/4 ounce) packs
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon Chinese five spice
- confectioners' sugar sifted, for coating
- Lightly spray a 9-by-9-inch baking pan with cooking spray and line with plastic wrap.
- Lightly spray the top of the plastic wrap.
- In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water.
- In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water.
- Whisk sugar mixture over medium high heat until it comes to a boil and continue whisking for 1 minute.
- Remove sugar mixture from heat.
- With the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture.
- Continue mixing on high for 12 minutes.
- Add vanilla and Chinese five spice and mix on high until incorporated.
- Using a greased spatula, spread marshmallow into the greased pan.
- Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows and let stand for 2 hours.
- Carefully remove marshmallow from pan and use a greased knife to cut into squares.
- Sift confectioners' sugar into a medium-sized bowl.
- One by one, coat marshmallow squares in confectioners' sugar.
- Store in an airtight container for up to 3 days.
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