Homemade marshmallows are fun to eat on a stick or to stir in your favorite hot chocolate. Their melt-in-your-mouth texture appeals to the young and the young at heart.—Jennifer Andrzejewski, Grizzly Flats, California
- 1/2 cup cold water
- 3 envelopes unflavored gelatin
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup confectioners' sugar, divided
- Lollipop sticks
- In a large bowl, combine cold water and gelatin; set aside.
- Meanwhile, in a large heavy saucepan over medium heat, combine the sugar, corn syrup, water and salt. Bring to a boil, stirring occasionally. Cover and cook for 2 minutes to dissolve sugar crystals; uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 240° (soft-ball stage).
- Remove from the heat and gradually add to gelatin. Beat on medium speed for 14 minutes. Add extract; beat 1 minute longer. Meanwhile, sprinkle 2 tablespoons confectioners' sugar into a greased 13-in. x 9-in. pan.
- With greased hands, spread marshmallow mixture into prepared pan. Top with 2 tablespoons confectioners' sugar. Cover and cool at room temperature for 6 hours or overnight.
- Cut 15 snowflakes with a greased 2-1/2-in. snowflake-shaped cookie cutter; toss in remaining confectioners' sugar. Gently press lollipop stick into each snowflake. Store in an airtight container in a cool dry place. Yield: 15 pops.
Originally published as Marshmallow Pops in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p101
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