Marshmallow Snowflakes

It's crazy-cold here in the valley. I was going to take the Manchild out yesterday to play in the couple inches of snow in our front yard, only to look outside late-afternoon and find the snow completely melted! At first I was sad, because he loves the snow. Then I had to laugh maniacally, because I honest-to-goodness hate the snow. Poor kid.

How to make it up to him? Hot chocolate. (warm chocolate, in his case). Even though the snow was gone, it was still freezing outside, and our bellies needed some sugary love.

The night before, I had made a sheet of fluffy marshmallow, and was so excited to finally use my new winter cookie cutters (97 cents each at Spoons 'n Spice). At first, I was nervous because after a few hours of making it, the marshmallow was painfully sticky. I was cautiously optimistic that after leaving it overnight, the marshmallow would eventually set up correctly. So I left it out on the counter, and hoped for the best.

It worked!

I think it made our hot chocolate that chilly afternoon extra special (and the snowflake marshmallows were a delicious distraction from the lack of snow outside). The marshmallows were thick, so they didn't melt as soon as they hit the rich, chocolatey mug of heaven. They tasted wonderful, and I found myself eating a few too many while taking a few pictures. I think the next time I make these, I'm going to add in a few drops of peppermint extract, or even a swirl of red coloring.

Marshmallow Snowflakes

Ingredients:
2 envelopes (each about 1 T) unflavored gelatin
1 1/2 C sugar
2/3 C light corn syrup
1/8 t salt
1 t vanilla extract

vegetable-oil cooking spray
parchment paper
snowflake cookie-cutters
candy thermometer

Method:
1. Coat a very large cookie sheet (rimmed) with cooking spray. Line with parchment paper. Spray parchment paper, set aside.
2. Pour 1/3 cup cold water into the bowl of an electric mixer. Add gelatin and gently stir. Let mixture soften for about 5 minutes.
3. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover, bring to a boil. Remove lid and cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
4. With mixer on low speed, whisk gelatin mixture and slowly pour the syrup in a steady steam down the side of the bowl. Gradually  raise speed to high and beat until mixture is thick, white, and triples in volume - about 12 minutes. Add vanilla, and beat 30 seconds to combine.
5. Pour mixture onto prepared baking sheet, smooth with a spatula. Let stand at room temperature, uncovered until form, at least 3 hours, or overnight.
6. Coat snowflake cutter with cooking spray to prevent sticking. Cut out as many marshmallows as possible; coating cuter with more cooking spray as needed. Use marshmallows immediately, or store in airtight container at room temp up to a week. 

Recipe Source: martha stewart 
makes around 75 marshmallow snowflakes