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We’re firm believers in the maxim that the best holiday gifts (after ModCloth ones, of course) are handmade. So, we’re celebrating this season with festive guest posts from some of our favorite DIY and food bloggers!
To ease you into a cozy sense of cheer, we’re kicking things off with Abi of Vanilla & Lace, whose to-die-for homemade marshmallows will convince you to never go store-bought again. The Georgia-based blogger describes these treats as perfect for gift giving, or, you know, keeping for yourself.
“These homemade marshmallows are springy and fluffy, [and are] perfect atop a mug of hot cocoa, smooshed between two graham crackers, or to snack on,” Abi says. “The instructions may look a tad intimidating, but they are extremely easy!”
So roll up your sleeves, get out your sifter, and let’s head to the kitchen!
Vanilla & Lace’s Homemade Marshmallows
Makes about 96 1-inch cubed marshmallows
About 1 cup confectioners’ sugar
3 ½ envelopes (2 tablespoons plus 2 ½ teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
½ cup light corn syrup
¼ teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla
1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
4. With standing or a hand-held electric mixer, beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.
5. In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
6. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
7. Marshmallows keep in an airtight container at cool room temperature 1 week.
8. To package for gifts, cut a 4-inch x 8-inch rectangle of wax paper (it may vary depending on the size of the marshmallows).
9. Place 4 marshmallows in the middle of the wax paper. Fold long sides in and place tape in the middle. Fold in short sides and tape.
10. Wrap with ribbon or bakers twine, and add a cute tag!
For more from Abi, head over to her blog. And keep watching the ModCloth Blog for our next guest DIY and cooking posts!
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Woow! Those look delicious! I’ll try them out as soon as I can! 😀
Hmmm…i love hot choco, my favorite!
perfect drink for a cold weather.
I was a lucky recipient of some these wonder marshmallows made by Abi. I don’t usally like marshmallows, but these are delicious!
For those of us who avoid corn syrup – would substituting honey work? Thanks for this great gift idea.
Ugh, gelatin… I need a good vegetarian version of this recipe!! I bought vegan marshmallows this summer for a camping trip, since I hadn’t had them in forever since cutting gelatin out of my diet, but they cost a kagillion dollars! So I’d love to make my own this summer!!
Its also very good if you roll them in crushed candycanes instead of powdered suger 🙂
These are great! really easy to make and so good to eat! I recommend them to everyone!
I made these and they were wonderful!
One thing I did differently: I substituted a cup of strong (cooled) Earl Grey tea for the water. It added a really subtle but nice flavour. 🙂
I made these for Christmas and they turned out amazing!
You can substitute sugar syrup for corn syrup.
To make sugar syrup, Use 1 cup of granulated sugar for every 1/4 cup of water. Place the sugar and water in a small, heavy-bottomed sauce pan and bring to a boil. Remove from heat and let cool, stirring to make sure all the sugar has dissolved. Cool completely before using in recipe.
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