Take your hot chocolate up a notch with these adorable polar bear marshmallows! With this simple marshmallow recipe, you’ll be turning out jaw-droppingly cute marshmallows in no time.
Author:The Simple, Sweet Life
Prep Time:9 hours
Total Time:9 hours
Yield:About 40 marshmallows 1x
1/4 cup light corn syrup
3/4 cup granulated sugar
1/4 cup water + 2 tbsp.
2 egg whites
1 tbsp. gelatin powder
1/2 tsp. vanilla extract
Powdered sugar (for dusting)
A black food marker
Pink powdered food coloring
A clean, food-only brush
2 piping bags
In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.
In a small saucepan whisk together the corn syrup, granulated sugar, and 1/4 cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C.
In the meantime, beat your egg whites until they hold soft peaks.
Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it’s likely to release hot steam when you do this) and stir to dissolve.
Slowly add the hot mixture and vanilla extract to the egg whites and whip until stiff (about 8-10 minutes).
Cover a couple of baking sheets with parchment paper and dust generously with sifted powdered sugar.
Spoon the marshmallow mixture into two piping bags putting most of the marshmallow into one (this will be for piping the faces) and a couple of spoonfuls into the other (this will be for piping the ears and muzzle).
Clip a large hole in the piping bag with the most marshmallow and, working quickly (the marshmallow will start to stiffen pretty fast), begin piping big dollops for the faces and two small dollops for the feet on the bottom of each face.
Pipe all of the faces and feet before going back with a damp finger and flattening down any points.
Clip a small hole in the second piping bag and pipe the muzzles and ears. Again, pipe all the ears and muzzles before going back through with a damp finger and pressing down any points.
Allow the marshmallows to dry overnight (or at least 8 hours) before dusting them with a little sifted powdered sugar.
To create the faces, use a black food pen to create the eyes and toes on the paws, and a brush with pink powdered food coloring for the ears and cheeks.
Allow the food coloring to dry before packaging.
Hand piped marshmallows are all about consistency. You’ll want to whip your marshmallow until light and fluffy but still very malleable. You’ve nailed your consistency if you can pick up a spoonful of your freshly whipped marshmallow, drop it back into the bowl, and it reabsorbs in about 20 seconds.
Once your marshmallow is the right consistency, put it in a piping bag and pipe immediately. Marshmallow will slowly firm up, even in a warm room, so you’ll want to pipe your marshmallow immediately.
If your marshmallow gets too firm to work with, no worries. You can get it back to the right consistency by microwaving it using 5 second increments.
Grease AND dust your parchment paper with powdered sugar to make peeling off those marshmallows a breeze.
If your marshmallows have points from the piping, you can gently press them into place with a damp finger. Make sure to do this as soon after piping as possible for best results.
After drying overnight, the tops of your marshmallows will still be slightly sticky. Roll them in powdered sugar until they’re no longer sticky, and then brush them off so the powdered sugar doesn’t gum up your food marker.
Storage: homemade marshmallows will keep for about a month when stored in an airtight container in a cool place.