Camilla – Page 20 – Family Feast

Steam curls off your mug as a pillowy marshmallow melts on top, and you can make that moment special at home. You’ll learn 13 simple recipes, from classic vanilla to espresso-kissed, peppermint swirl, and maple pecan, with clear steps for whipping, setting, and flavoring so each batch comes out soft and stable. Follow these instructions to customize size, texture, and coatings, and pick the ones that suit your cocoa and guests. Classic Vanilla Marshmallows Light, pillowy, melt-in-your-mouth vanilla marshmallows you’ll want to eat by the handful. Ingredients: 3 envelopes (about 2 1/2 tbsp) unflavored powdered gelatin 1/2 cup cold water (for blooming gelatin) 1 cup light corn syrup 1 cup granulated sugar 1/2 cup water (for the sugar syrup) 1/4 tsp fine sea salt 2 tsp pure vanilla extract 1/4 cup powdered sugar, plus extra for dusting 1/4 cup cornstarch, plus extra for dusting Nonstick spray or a little oil for the pan How to Make: Lightly spray an 8×8-inch pan and line with parchment, leaving an overhang; dust the bottom and sides with a 1:1 mix of powdered sugar and cornstarch. In a small bowl, sprinkle the gelatin over 1/2 cup cold water and let it bloom for 5 minutes. In a medium saucepan, combine the corn syrup, granulated sugar, 1/2 cup water, and salt; stir gently over medium heat until the sugar dissolves. Clip a candy thermometer to the pan and cook without stirring until the syrup reaches 240°F (soft-ball stage), about 8–10 minutes. Remove the syrup from heat. Carefully whisk in the bloomed gelatin until fully dissolved. Transfer the syrup to the bowl of a stand mixer fitted with the whisk (or use a large bowl and hand mixer). Start on low, then increase to high and whip for 8–10 minutes until the mixture is very thick, glossy, and has nearly tripled in volume. Add the vanilla extract in the last 30 seconds of whipping and mix briefly to combine. Pour the marshmallow mixture into the prepared pan, smoothing the top with a lightly oiled spatula. Dust the top lightly with more of the powdered sugar–cornstarch mix. Let set uncovered at room temperature for at least 4 hours or overnight until firm. Use the parchment overhang to lift the marshmallow slab from the pan. Dust a sharp knife or pizza cutter with the sugar mix and cut into squares. Toss each piece in the sugar–cornstarch mix to coat all sides. Store marshmallows in an airtight container at room temperature for up to 2 weeks. Enjoy your classic vanilla marshmallows — perfect for cocoa, s’mores, or pure snacking bliss! Toasted Coconut Marshmallows Toasted Coconut Marshmallows — fluffy marshmallows rolled in golden toasted coconut for a tropical twist. Ingredients: 3/4 cup cold water, divided 3 envelopes (about 2 1/2 tablespoons) unflavored gelatin 2 cups granulated sugar 2/3 cup light corn syrup 1/4 teaspoon salt 1 cup powdered sugar, plus extra for dusting 1/2 cup cornstarch 1 1/2 to 2 cups shredded sweetened coconut, toasted 1 teaspoon pure vanilla extract Nonstick cooking spray or a little vegetable oil for pan How to Make: Lightly spray an 8×8-inch pan and dust it with a mix of 1/2 cup powdered sugar and 1/4 cup cornstarch; set aside. Put gelatin into 1/2 cup cold water in the bowl of a stand mixer and let it bloom while you make the syrup. In a saucepan, combine granulated sugar, corn syrup, salt, and the remaining 1/4 cup water. Heat over medium, stirring until sugar dissolves, then stop stirring and bring to a boil. Cook syrup until it reaches 240°F (soft-ball stage). Remove from heat. Turn the mixer on low to combine the gelatin, then slowly pour the hot syrup down the side of the bowl into the mixer with the whisk running. Increase speed to high and whip until the mixture is very thick, glossy, and lukewarm — about 8–12 minutes. Add vanilla during the last minute. Pour the marshmallow into the prepared pan, smoothing the top with an oiled spatula. Dust the top with more of the powdered sugar–cornstarch mix. Let set uncovered at room temperature for at least 4 hours or overnight. While marshmallow sets, toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant. Remove from heat and cool. Turn the set marshmallow onto a cutting board dusted with the powdered sugar mix. Cut into squares with a sharp knife dusted in the mix to prevent sticking. Roll each marshmallow square in toasted coconut, pressing gently so the coconut sticks to all sides. Shake off excess. Store finished marshmallows in an airtight container with parchment between layers at room temperature for up to 1 week. Enjoy your toasted coconut marshmallows — perfect for cocoa, s’mores, or snacking straight from the jar! Espresso-Kissed Marshmallows Espresso-Kissed Marshmallows — sweet clouds with a bold espresso hug. Ingredients: 3 envelopes (about 2 1/2 tablespoons) unflavored gelatin 1/2 cup cold water (for blooming gelatin) 1 cup freshly brewed espresso, hot 1 1/2 cups granulated sugar 1/2 cup light corn syrup 1/4 teaspoon fine sea salt 1 tablespoon vanilla extract 1/4 cup powdered sugar, for dusting 1/4 cup cornstarch, for dusting Cocoa powder (optional, for rolling) How to Make: Lightly oil an 8×8-inch pan and line with parchment, then dust with a mix of powdered sugar and cornstarch. Sprinkle the gelatin over 1/2 cup cold water in the bowl of a stand mixer and let bloom for 5 minutes. Brew 1 cup strong espresso and keep it hot. In a medium saucepan, combine granulated sugar, corn syrup, salt, and the hot espresso; bring to a boil over medium heat while stirring until the sugar dissolves. Clip a candy thermometer to the pan and cook without stirring until the syrup reaches 240°F (soft-ball stage). With the mixer on low, carefully pour the hot espresso-sugar syrup into the bloomed gelatin in a thin, steady stream. Increase the mixer speed to high and whip until the mixture turns thick, glossy, and nearly tripled in volume — about 8–10 minutes. Add the vanilla extract and whip 30 seconds more to combine. Scrape the marshmallow into the prepared pan, smooth the top with a spatula, and dust lightly with more powdered sugar–cornstarch mix. Let set, uncovered, at room temperature for at least 4 hours or overnight. Turn the marshmallow slab out onto a surface dusted with powdered sugar–cornstarch, trim edges, and cut into squares. Toss each piece in the powdered sugar–cornstarch (or cocoa powder) to prevent sticking. Store in an airtight container at room temperature for up to 1 week. Enjoy these espresso-kissed marshmallows melted into hot cocoa or nibble them solo for a caffeinated treat! Peppermint Swirl Marshmallows Cool, fluffy Peppermint Swirl Marshmallows — a festive, minty cloud perfect for stirring into hot cocoa. Ingredients: 3 envelopes (about 21 g) unflavored gelatin 1 cup cold water, divided (1/2 cup + 1/2 cup) 2 cups granulated sugar 2/3 cup light corn syrup 1/4 tsp salt 1/2 cup powdered sugar, plus extra for dusting 1/4 cup cornstarch 1 tsp pure vanilla extract 1/2 tsp peppermint extract (or to taste) A few drops red or pink gel food coloring Optional: crushed peppermint candies for rolling or sprinkling How to Make: Lightly grease a 9×13-inch pan and line with parchment, then dust the bottom with a 1:1 mix of powdered sugar and cornstarch. In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water; let bloom while you make the syrup (about 5 minutes). In a medium saucepan, combine granulated sugar, corn syrup, salt, and the remaining 1/2 cup water. Stir over medium heat until sugar dissolves. Bring syrup to a boil and cook without stirring until it reaches 240°F (soft-ball stage) on a candy thermometer, about 8–10 minutes. Remove syrup from heat. With mixer on low, slowly pour the hot syrup into the bloomed gelatin. Increase mixer speed to high and whip until mixture is thick, glossy, and tripled in volume, about 8–10 minutes. Add vanilla and peppermint extracts during the last minute of whipping, mixing briefly to incorporate. Scoop about 1/3 of the marshmallow mixture into a separate bowl, tint that portion with a few drops of red or pink gel and fold gently to keep it slightly streaky. Pour half of the white marshmallow into the prepared pan, then dollop the pink-streaked portion across the top, followed by the remaining white. Use an offset spatula to swirl once or twice to create a peppermint swirl pattern—don’t overmix. Smooth the top, dust with the powdered sugar–cornstarch mix, and sprinkle crushed peppermint candies if desired. Let marshmallows set uncovered at room temperature for at least 4 hours or overnight. Turn the slab out onto a surface dusted with powdered sugar–cornstarch mix. Trim edges and cut into squares with a sharp knife or pizza cutter dusted with the mix. Toss cut marshmallows in the sugar–cornstarch mixture to coat all sides and shake off excess. Enjoy a minty, pillowy bite — these Peppermint Swirl Marshmallows make hot cocoa extra festive! Spiced Chai Marshmallows Cozy, fragrant chai-spiced marshmallows — perfect for stirring into hot cocoa or nibbling straight from the jar. Ingredients: 3 envelopes (about 2 1/2 tablespoons) unflavored powdered gelatin 1 cup cold water, divided 1 cup light corn syrup 1 cup granulated sugar 1/2 teaspoon fine sea salt 2 teaspoons pure vanilla extract 2 tablespoons loose chai tea (or 4 chai tea bags) 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves Confectioners’ sugar or a mix of confectioners’ sugar + cornstarch for dusting How to Make: In a small bowl, sprinkle the gelatin over 1/2 cup cold water and let bloom for 5–10 minutes. In a small saucepan combine the remaining 1/2 cup water, corn syrup, granulated sugar, salt, and the loose chai tea. Heat over medium until it reaches a gentle boil, stirring until sugar dissolves. Remove the pan from heat and steep the tea for 10 minutes, then strain out the tea leaves (or remove tea bags), pressing to extract flavor. Return the chai syrup to medium heat and using a candy thermometer cook to 240°F (soft-ball stage). Remove from heat. Slowly pour the hot syrup into the bloomed gelatin while mixing on low speed with a stand mixer or hand mixer. Increase mixer speed to high and whip until glossy, thick, and about tripled in volume, 8–10 minutes. Add vanilla and the ground spices in the last minute of whipping and mix to combine. Line an 8×8-inch pan with parchment and lightly dust with confectioners’ sugar (or the sugar/cornstarch mix). Pour the marshmallow mixture into the pan, smoothing the top. Dust the top lightly with more confectioners’ sugar, then let set uncovered at room temperature for at least 4 hours or overnight. Turn the set marshmallows out onto a confectioners’-sugar-dusted board, trim edges, and cut into squares. Toss cut pieces in more confectioners’ sugar to prevent sticking. Store in an airtight container at room temperature for up to 1 week. Serve these chai marshmallows with steaming hot cocoa, atop spiced lattes, or enjoy them as a sweet, aromatic snack — they’re little clouds of cozy! Bourbon-Soaked Marshmallows Boozy clouds: Soft marshmallows kissed with bourbon for a grown-up twist on s’mores and cocoa. Ingredients: 3 envelopes (21 g) unflavored gelatin 1 cup cold water, divided (1/2 cup + 1/2 cup) 1 1/4 cups granulated sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1/4 cup bourbon (plus extra for brushing, optional) 1 tablespoon vanilla extract 1/2 cup confectioners’ sugar + 1/4 cup cornstarch, mixed for dusting Vegetable oil or nonstick spray for pan How to Make: Lightly oil an 8×8-inch pan and dust with the confectioners’ sugar–cornstarch mix; set aside. Pour 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin evenly over it; let bloom 5–10 minutes. In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Heat over medium, stirring until sugar dissolves. Bring the syrup to a boil and cook without stirring until it reaches 240°F (soft-ball stage) or about 8–10 minutes. With the mixer on low, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin. Increase mixer speed to high and whip until the mixture is very thick, glossy, and tripled in volume, about 8–10 minutes. In the last minute of whipping, add the bourbon and vanilla extract and whip briefly to incorporate (don’t overwhip—just blend). Immediately spread the marshmallow into the prepared pan using an oiled spatula, smoothing the top. Dust the top with more of the confectioners’ sugar–cornstarch mix, cover loosely, and let set at room temperature for at least 4 hours or overnight. Turn the marshmallow out onto a sugared surface, peel off the parchment if used, and cut into squares with a sharp, oiled knife dusted with the sugar mix. Toss cut marshmallows in the confectioners’ sugar–cornstarch to prevent sticking; brush lightly with a touch more bourbon if you want extra boozy aroma (optional). Store in an airtight container at room temperature for up to 1 week. Enjoy these bourbon-soaked marshmallows toasted over cocoa or slipped into a mug for an extra-warming treat! Honey-Lavender Marshmallows Light, floral marshmallows sweetened with honey—perfect for cocoa or tea. Ingredients: 3 tablespoons powdered gelatin (about 3 envelopes) 1/2 cup cold water (for blooming gelatin) 1/2 cup honey (mild-flavored, like clover) 1 cup granulated sugar 1/2 cup light corn syrup 1/2 cup water (for the syrup) 1 tablespoon dried culinary lavender buds, divided 1/4 teaspoon fine sea salt 1 teaspoon pure vanilla extract Confectioners’ sugar (for dusting) Optional: a few drops of purple or pink food coloring for a pale tint How to Make: Place 1/2 cup cold water in a small bowl and sprinkle the 3 tablespoons gelatin over it; let bloom for 5–10 minutes. In a small saucepan, combine honey, granulated sugar, corn syrup, 1/2 cup water, and the majority of the lavender (reserve about 1/2 teaspoon for garnish); bring to a simmer over medium heat. Clip a candy thermometer to the pan and cook without stirring until the mixture reaches 240°F (115°C), about 8–12 minutes. Remove the syrup from heat, strain out the lavender buds through a fine mesh sieve, and let it cool for 2 minutes. Microwave the bloomed gelatin for 20–30 seconds, or gently warm it until fully liquid. In a stand mixer bowl, pour in the liquid gelatin, then slowly pour the warm sugar-honey syrup into the bowl while mixing on low. Increase mixer speed to high and whip until the mixture becomes thick, glossy, and triples in volume, about 8–10 minutes. Add the salt and vanilla in the last minute. If you want color, add a few drops of food coloring during whipping for a soft tint. Line an 8×8-inch pan with parchment and dust generously with confectioners’ sugar. Pour the marshmallow mixture into the pan and spread evenly. Dust the top with remaining confectioners’ sugar and the reserved lavender buds pressed lightly into the surface. Let the marshmallows set uncovered at room temperature for at least 4 hours or overnight. Turn the set marshmallow onto a sugar-dusted surface, trim edges, and cut into squares dusted with more confectioners’ sugar to prevent sticking. Enjoy these honey-lavender marshmallows floating in hot cocoa or alongside a soothing cup of tea—delicate, floral, and irresistibly pillowy. Salted Caramel Marshmallows Silky, chewy salted caramel marshmallows — a sweet-salty cloud you can nibble or float in cocoa. Ingredients: 3 envelopes (about 21 g) unflavored gelatin 1/2 cup cold water (for blooming gelatin) 1 cup water (divided: 1/2 cup + 1/2 cup) for syrup and caramel 1 1/2 cups granulated sugar 1/2 cup light corn syrup 1/4 tsp fine sea salt, plus extra flaky salt for sprinkling 1/2 cup heavy cream 6 tbsp unsalted butter 1 tsp vanilla extract 1/4 cup powdered sugar + 2 tbsp cornstarch (for dusting and coating) How to Make: Lightly grease a 9×9-inch pan and line with parchment, leaving an overhang; dust with a mix of powdered sugar and cornstarch. Sprinkle the gelatin over 1/2 cup cold water in the bowl of a stand mixer and let bloom while you make the caramel. In a medium saucepan, combine 1/2 cup water, granulated sugar, and corn syrup. Heat over medium, stirring until sugar dissolves, then stop stirring and let boil until it reaches 320°F (160°C) or turns a light amber. Carefully add the heavy cream and butter (mixture will bubble vigorously); stir until smooth and bring to a gentle simmer for 1 minute. Remove from heat, stir in 1/4 tsp sea salt, and let cool 2–3 minutes. With the mixer on low, pour the warm caramel into the bloomed gelatin. Increase speed to high and whip until mixture triples in volume, thickens, and becomes pale, about 6–8 minutes. Add vanilla and beat just to combine. Immediately transfer the marshmallow mixture into the prepared pan, smoothing the top with a spatula dusted in the powdered sugar mixture. Sprinkle a light pinch of flaky salt over the top. Let set uncovered at room temperature for at least 4 hours or overnight. Turn the slab out onto a surface dusted with powdered sugar-cornstarch. Use a lightly oiled knife or pizza cutter to cut into squares, dusting the cut sides so they don’t stick. Toss each marshmallow in the powdered sugar-cornstarch mix and finish with a tiny flake of sea salt on top. Enjoy these salted caramel marshmallows on their own, melted into cocoa, or toasted for an irresistible treat. Orange Zest Marshmallows Bright, fluffy orange-scented marshmallows perfect for stirring into hot cocoa or snacking straight from the jar. Ingredients: 3 envelopes (about 2 1/2 tbsp) unflavored powdered gelatin 1/2 cup cold water (for blooming gelatin) 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup water (for the syrup) 1/4 tsp fine sea salt Zest of 2 medium oranges (about 1-2 tbsp), finely grated 1 tbsp orange juice, freshly squeezed 1 tsp pure vanilla extract 1/2 cup powdered sugar, for dusting 1/4 cup cornstarch, for dusting (optional; or use extra powdered sugar) How to Make: Lightly grease an 8×8-inch baking pan and line with parchment, leaving an overhang for easy removal. Dust the pan with a mix of powdered sugar and cornstarch. Sprinkle the gelatin over 1/2 cup cold water in the bowl of a stand mixer and let it bloom for 5 minutes. In a small saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Heat over medium until the sugar dissolves, then bring to a boil and cook until the mixture reaches 240°F (soft-ball stage) or about 5–7 minutes. With the mixer on low, carefully pour the hot syrup down the side of the mixing bowl into the bloomed gelatin. Increase the mixer speed to high and whip until the mixture is thick, glossy, and tripled in volume, about 8–10 minutes. Add the orange zest, orange juice, and vanilla during the last minute of whipping and briefly mix until just combined. Immediately scrape the marshmallow mixture into the prepared pan, smoothing the top with a lightly oiled spatula or wet hands. Dust the top with more powdered sugar (or the powdered sugar-cornstarch mix) and let set uncovered at room temperature for at least 4 hours or overnight. Use the parchment overhang to lift the marshmallow slab from the pan. Dust a sharp knife or scissors with powdered sugar and cut into squares, tossing each piece in the powdered sugar mix to prevent sticking. Store marshmallows in an airtight container with layers separated by parchment for up to 2 weeks. Enjoy these zesty, pillowy orange marshmallows stirred into hot cocoa or popped straight into your mouth—deliciously citrusy and irresistible! Chocolate-Dipped Marshmallows Chocolate-Dipped Marshmallows — fluffy marshmallows enrobed in glossy chocolate for an irresistible bite. Ingredients: 12 large store-bought marshmallows (or homemade, cooled) 8 oz (about 225 g) semi-sweet or dark chocolate, chopped or chips 1 tablespoon coconut oil or vegetable oil (optional, for shinier chocolate) Sprinkles, crushed nuts, shredded coconut, or sea salt (optional, for garnish) Lollipop sticks or skewers (optional, if making pops) Parchment paper or a silicone mat How to Make: Line a baking sheet with parchment paper or a silicone baking mat. If using sticks, insert a lollipop stick or skewer into each marshmallow about halfway in. Place the chocolate and oil (if using) in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted. Alternatively, melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Hold a marshmallow by the stick or with a fork and dip it into the melted chocolate, turning to coat evenly. Let excess chocolate drip off, then place the coated marshmallow on the prepared sheet. Quickly sprinkle or press on any toppings you like before the chocolate sets. Repeat with the remaining marshmallows and chocolate. Allow the chocolate to set at room temperature, or refrigerate for 10–15 minutes to speed up the process. Once set, enjoy immediately or store in an airtight container for up to 2 days (refrigerate in warm climates). Go ahead — dunk, decorate, and indulge in these easy, chocolatey treats! Almond Joy–Style Marshmallows Almond Joy–Style Marshmallows — fluffy coconut-and-almond marshmallows dipped in chocolate for an Almond Joy vibe. Ingredients: 3/4 cup (180 ml) cold water, divided 3 tablespoons unflavored gelatin (about 3 packets) 1 1/2 cups granulated sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups sweetened shredded coconut, plus extra for sprinkling 1/2 cup toasted whole almonds, chopped or left whole for centers 8 ounces semisweet or dark chocolate, chopped or chips 1 tablespoon coconut oil or neutral oil (optional, for smoother chocolate) Cornstarch or powdered sugar for dusting pan (optional) How to Make: Lightly grease an 8×8-inch pan and dust with a little cornstarch or powdered sugar to prevent sticking. In a small bowl, sprinkle the gelatin over 1/2 cup cold water and let it bloom for 5 minutes. In a medium saucepan, combine the remaining 1/4 cup plus 1 cup (for sugar syrup) water, granulated sugar, corn syrup, and salt. Stir over medium heat until sugar dissolves. Clip a candy thermometer to the saucepan and boil without stirring until the syrup reaches 240°F (soft-ball stage), about 8–10 minutes. Remove the syrup from heat and carefully pour it into the bowl of a stand mixer fitted with the whisk (or into a large bowl for a hand mixer). Add the bloomed gelatin. Beat on medium-high speed until the mixture is thick, glossy, and tripled in volume, about 8–10 minutes. Add vanilla during the last minute. Fold in 1 1/2 cups shredded coconut gently with a spatula until evenly distributed. Spread half of the marshmallow mixture into the prepared pan in an even layer. Press whole or halved almonds into the layer spaced where you want centers. Spread the remaining marshmallow mixture over the almonds to fully encase them. Smooth the top and sprinkle a little extra coconut on top if desired. Let the pan sit uncovered at room temperature for at least 4 hours or overnight to set. Once set, turn the slab out onto a cutting board dusted lightly with cornstarch or powdered sugar. Cut into squares with a sharp knife dusted with the same to prevent sticking. Melt the chocolate with the coconut oil in a microwave in 20–30 second bursts, stirring between, until smooth, or melt in a bowl over simmering water. Dip each marshmallow square halfway or fully into the melted chocolate, letting excess drip off. Place on parchment to set and sprinkle with extra toasted coconut if you like. Let the chocolate set at room temperature or refrigerate briefly until firm. Enjoy these Almond Joy–style marshmallows with a mug of hot cocoa or straight from the tray — they’re chewy, coconutty, and satisfyingly chocolatey! Maple Pecan Marshmallows Maple Pecan Marshmallows — pillowy cloudlike squares with warm maple and crunchy pecan bits. Ingredients: 3 envelopes (about 21 g) unflavored powdered gelatin 1/2 cup cold water (for gelatin) 1 cup pure maple syrup (grade A or preferred) 1 cup granulated sugar 1/4 cup light corn syrup 1/4 cup water (for syrup) 1/4 teaspoon fine sea salt 1 teaspoon pure vanilla extract 1/2 teaspoon maple extract (optional, for extra maple punch) 3/4 cup finely chopped toasted pecans 1/2 cup cornstarch plus 1/2 cup powdered sugar, mixed (for dusting) Neutral oil or nonstick spray for pan How to Make: Lightly oil an 8×8-inch pan and line it with parchment, leaving an overhang for easy removal. Dust the parchment with a mix of 1/4 cup cornstarch and 1/4 cup powdered sugar. Sprinkle the gelatin over 1/2 cup cold water in a heatproof bowl and let it bloom for 10 minutes. In a medium saucepan combine the maple syrup, granulated sugar, corn syrup, 1/4 cup water, and salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Clip a candy thermometer to the pan and cook without stirring until the mixture reaches 240°F (soft-ball stage), about 8–10 minutes. Remove the syrup from heat and carefully whisk in the bloomed gelatin until fully dissolved. Transfer the hot syrup to a stand mixer bowl (or large mixing bowl). Beat on medium-high with the whisk attachment until mixture triples in volume, becomes thick, glossy, and lukewarm, about 8–10 minutes. Add the vanilla and optional maple extract in the last minute of whipping and beat briefly to combine. Fold in 1/2 cup of the chopped toasted pecans gently so they distribute through the marshmallow. Pour the marshmallow into the prepared pan, smoothing the top with an oiled spatula. Sprinkle the remaining pecans over the top, pressing them in lightly. Let the marshmallow set at room temperature uncovered for at least 4 hours or overnight. Dust a cutting surface with the cornstarch–powdered sugar mix. Lift the marshmallow from the pan using the parchment overhang and peel off parchment. Turn the slab onto the dusted surface, dust the top, and cut into squares with an oiled sharp knife or pizza cutter. Toss each cut marshmallow in the remaining dusting mix to coat all sides and keep them from sticking. Store marshmallows in an airtight container at room temperature for up to 1 week. Enjoy these maple-sweet, pecan-crunch marshmallows tucked into a mug of hot cocoa or savored on their own — pure cozy bliss. Raspberry Rose Marshmallows Fluffy raspberry-rose marshmallows — light, floral, and perfect for topping cocoa or eating by the handful. Ingredients: 3 envelopes (about 21 g) unflavored powdered gelatin 1/2 cup cold water, divided 1 cup granulated sugar 1/2 cup light corn syrup 1/4 cup water (for the syrup) 1/4 cup raspberry purée (fresh or thawed frozen, strained for seeds) 1 teaspoon pure vanilla extract 1/2 teaspoon rose water (adjust to taste) Pinch of salt 1/2 cup powdered sugar, plus extra for dusting 1/4 cup cornstarch (for dusting) A few drops red or pink gel food coloring (optional) How to Make: Lightly grease an 8×8-inch pan and line with parchment, leaving an overhang. Dust the pan with a mix of the powdered sugar and cornstarch. Sprinkle the gelatin over 1/4 cup cold water in the bowl of a stand mixer; let bloom about 10 minutes. In a small saucepan, combine granulated sugar, corn syrup, and 1/4 cup water. Heat over medium, stirring until sugar dissolves, then clip on a candy thermometer and boil until it reaches 240°F (115°C). Remove syrup from heat and slowly pour it into the bloomed gelatin while the mixer (with whisk) runs on low, then increase to high. Whisk on high about 8–10 minutes until the mixture is very thick, glossy, and lukewarm. Beat in raspberry purée, vanilla, rose water, salt, and a few drops of food coloring if using. Mix until evenly colored and fluffy. Quickly pour the marshmallow into the prepared pan, spreading with a lightly oiled spatula to smooth the top. Dust the top with more powdered sugar–cornstarch mix, cover loosely, and let set at room temperature at least 4 hours or overnight. Use the parchment overhang to lift the marshmallow slab from the pan. Trim edges and cut into squares, dusting each cut piece in the powdered sugar–cornstarch mixture to keep them from sticking. Store marshmallows in an airtight container at room temperature for up to 1 week. Enjoy these delicate raspberry-rose marshmallows melted into hot cocoa or snacked straight from the jar — they’re little clouds of floral fruit joy. Conclusion You’ve got 13 easy marshmallow ideas to try, and they all boost your cocoa. Choose vanilla for a classic cup, or try espresso if you want a jolt. Toasted coconut and almond Joy options add crunch, while peppermint and chai give seasonal spice. Make maple pecan or bourbon for grown-up sips, or dip in chocolate for treats. Mix, match, and toast one on a skewer—you’ll find a favorite by the third taste.