Is there anything more cosy and nostalgic than the scent of toasted marshmallows? Baking evokes all the senses, and the smell, sight, and taste of these sweet and sticky confections will make you reminisce. Bite into this soft, glossy cloud-like treat and suddenly it’s summertime by the campfire, toasting marshmallows on twigs and making s’mores. And what better way to warm up on a chilly winter’s night than with a mug of hot cocoa garnished with melting marshmallows. These treats are always in season!

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Tips

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Size

This recipe makes 20 large marshmallows, but feel free to slice them into lots of mini marshmallows.

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What to do with all those marshmallows?

These marshmallows taste great as a hot cocoa topping, and sandwiched between two graham crackers and some melted chocolate. Bake them into brownies (recipe coming soon!) or cookies or rice krispies... there are so many options to play with!

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Syrup

I chose honey and maple syrup for my recipe, but typically homemade marshmallows are made with corn syrup. I recommend you follow my recipe, but if you want to trade in the honey or maple syrup for corn syrup, it will still work well.

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Equipment

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Kitchen scale

Stand mixer fitted with a whisk attachment

9 by 9 inch square baking pan

Parchment paper

Candy thermometer

Measuring cup for liquids

⅛ tsp, ½ tsp, 1 tbsp

Spatula

Small offset spatula

Chef’s knife

Blow torch

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Bon appétit!
xo

Ariane

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