I’ve been wanting to make homemade marshmallows for a while now and I finally got around to making some. We had our first real snowfall of the season and since I only like snow before Christmas, I figured this is the best time to make some for our hot chocolate.
Homemade marshmallows just hit differently. You have control of the size and shape of them and it makes an abundance amount!
Hear it from me first because I learned the hard way- use a large pot when making homemade marshmallows. My stove may never recover from what happened!
I’ve tried a few different ways to make homemade marshmallows, but I’m impatient and want things to be done as soon as possible. A lot of recipes that I found required the recipe to set over night while everything solidified. I wanted something where I could eat this within 3 hours or longer if I really wanted to. This recipe is perfect if you are impatient like me.
2 tbs gelatin
1 cup cold water
2 cups granulated sugar
½ cup powdered sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
Line baking pan with parchment paper and dust with powdered sugar.
Mix together gelatin and 1/2 cup cold water. Stir lightly. Set aside for about 10 minutes.
Place the remaining 1/2 cup of water and sugar over medium heat.
Add the gelatin and bring to a rolling boil until it reaches 240°F. Do not stir while boiling.
Remove from the heat and pour into an electric mixer.
Stir in the salt and vanilla extract.
Beat on low for 2 minutes then increase to high until soft and doubled in volume, around 15 minutes.
Pour into the prepared pan and smooth with a greased spatula.
Add sprinkles on top if you prefer.
Cool in the pan uncovered, until firm, for about 3 hours.
Cut with a greased knife or greased cookie cutters of your choice.
I have a mini blow torch that made the marshmallows perfectly roasted. Definitely worth a try if you know how to use one!
Preheat oven to 400°F. Mix squash and garlic together in a bowl. Drizzle with olive oil and season with thyme, salt and pepper.
Roast for about 25 to 30 minutes or until tender.
Transfer squash mix to a food processor or blender. Puree until the mixture is smooth. Add the broth and tomato paste and puree again.
With the oven still on, spread sauce on your pizza, top with cheese and toppings of your choice. I cut olives in half and sliced little legs to make spiders on one. I made another by cutting out ghosts on mozzarella slices using a cookie cutter. I also made creepy eyes by cutting out circles of more cheese and olives slices to top on the pizza.
Bake pizza for about 8-10 minutes.
Pair with some Halloween pajamas and a spooky movie. Enjoy!
Other fun toppings to use
Green pepper Frankensteins
Enjoy 20% off your purchase of any Angelic Bakehouse item including these delicious flat pizza crusts with code NICOLE20.
By using this code and clicking my affiliate links I earn a small commission. As always thank you for your support!
My name is Nicole and I am a full time working mom to my toddler Franco. I love creating and sharing ideas. You can find me rummaging at estate sales, binge-watching The Golden Girls while chugging Diet Coke, listening to old school hip hop, supporting small businesses and being an advocate for maternal mental health.