I have always dreamed of making marshmallows. It may sound like a weird dream, but I always thought it was one of those things that would be much better if it was homemade, like cookies or pickles! I guess making food for this blog has boosted my confidence and I finally was ready to try it out!

These marshmallows are soft, fluffy, and melt in your mouth (or hot cocoa). They will definitely make an impressive homemade gift this holiday. And while this is the season of giving, I will absolutely be keeping a batch of these for myself.

All you’ll need to create these delicious fluff bites are a few simple ingredients, a standing mixer, and a candy thermometer. Now don’t be intimidated by the candy thermometer. I literally bought one at Publix today and it worked like a charm.

Mix the gelatin packets and 1/2 cup cold water in the stand mixer bowl. Now let that rest while you stir together remaining water, sugar and corn syrup in a pot over high heat. I used a smaller pot as the candy thermometer needs to be submerged a couple inches. Attach the thermometer and bring syrup mixture to a boil. “A watched pot never boils” does not apply here! You’ll need to watch the thermometer and wait for the syrup to reach 238 degrees. Immediately remove from heat and pour into a tempered container (like a Pyrex measuring cup) to pour slowly into the gelatin mix. Turn the mixer on med and continue to pour in all the syrup mix. With the mixer on high, let it rip for 10-12 minutes. Add the salt, vanilla, and peppermint extract toward the end.

While the mallows are mixing, grease a 9×13” baking dish with oil. I used canola as it has less taste than other oils. When the mallow mix has finished whipping, use a greased spatula to pour into the baking dish.

I went one step further to make the mallows look “pepperminty” by adding drops of red food dye then swirling the dye around with the tip of a knife. I sprinkled crushed candy canes to really tie in the theme.

Now, wait. My least favorite part.

Let the mallows sit uncovered for at least 2 hours in the fridge. Once rested, flip the mallow mix onto a surface dusted with powdered sugar. Dust the top with more powdered sugar and cut using a pizza cutter into squares. Toss the squares individually into a bowl of more powdered sugar making sure to coat each side of the cube. Shake off excess sugar and ready to eat! Plop this sucker into a mug of homemade hot cocoa and you have yourself a Merry Little Christmas in a cup!