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Cooking Tips

Your Hot Chocolate Deserves Homemade Marshmallows

This DIY is an easy way to level up your cup.
By Published Dec. 14, 2022

Hot chocolate is a treat I reserve for the chilliest days and most festive occasions—so when I make it, I want to do it right. 

That means, first of all, choosing a recipe that yields a creamy, luscious cup that isn’t undrinkably rich. 

But it also means pairing the drink with the right accompaniments: whipped cream, a tablespoon of Grand Marnier or Kahlúa, or my favorite: a handful of light-as-air marshmallows.

I’m not talking about the one-note sweets from the grocery store—I’m talking about plush, dreamy, homemade marshmallows. Making your own marshmallows is easy and fun, and the results are more than worthy of your finest cup of hot chocolate.

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The Science of Marshmallows

In essence, marshmallows contain gelatin, corn syrup, sugar, and air. 

Gelatin gives the marshmallow its signature stretchy, bouncy structure and also helps it hold its shape. 

Air, trapped in the gel formed by the gelatin, keeps the marshmallow billowy and soft.

And the sweeteners determine the marshmallow’s texture: Sugar is sweeter than corn syrup, so it’s a necessary inclusion for flavor, but it also crystallizes and makes candy harder and more brittle. 

Corn syrup, on the other hand, does not crystallize, creating a more tender texture. 

Nailing the ratio of these two sweeteners is key in marshmallows: Too little corn syrup, and they’ll be too hard; too little sugar, and they won’t be sweet enough.

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How to Make Homemade Marshmallows

Homemade marshmallows don’t require much—just a packet of gelatin and a few other pantry staples. Here’s the method:

1. Create a syrup from water, corn syrup, salt, and sugar.

2. Beat the syrup with a few packets of unflavored gelatin until the mixture transforms into a bowlful of white fluff.

3. Spread the fluff into a pan and let it set.

4. Cut the marshmallows into cubes.

5. Toss with confectioners’ sugar.

6. Store the marshmallows in an airtight container for up to 2 weeks.

For the full recipe, watch the video below.

 

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.