Icy Winter Marshmallows

Have you ever tried a homemade marshmallow!? You will never ever want a store bought one again, after you do! They are literally heavenly! Sugary and sweet melt in your mouth pillowy confections is the only way that we can describe them! They are so versatile and combine with so many flavors perfectly....peppermint, chocolate, almond, vanilla, you name it, its amazing! We love Martha Stewart's recipe, its easy to follow and makes a great homemade marshmallow. Instead of rolling them in confectioners sugar we roll them in course sugar to give them an icy, glisteny look, perfect for the winter months! These would make a great gift with a mug and some homemade hot chocolate mix!

Photos via Icing Designs

Recipe via Martha Stewart  {altered slighty for course sugar coating}
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Large bottle of course sugar {found at any craft store in the baking isle}

Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours. {Note: do not overmix, or the marshmallows will be stiff}

Sprinkle a little bit of your course sugar onto your course sugar on to your workspace. Unmold marshmallow onto sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Put remaining course sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.