Red Velvet Marshmallows

There’s no season that conjures red velvet more than Christmas. Just ask Santa and his suit. So I can never figure out why red velvet flavored items aren’t invited to the party more often.

Move over, peppermint.

One of my favorite things is to whip up marshmallows during the holidays and then use them to spruce up my coffee through the season. These red velvet marshmallows add an extra touch of festive to your cup, with a big punch of chocolate flavor every cup of cocoa could use a little more of.

Making marshmallows is actually a whole lot easier than it looks. It starts off with some gelatin and water. Then you melt sugar and corn syrup and a few other magic ingredients. Getting the mixture to temp on the stove is the trickest part. And also waiting 15-20 minutes while your mixer beats them to the right consistency.

So much waiting.

The result is a fluffy pile of dense, red velvet marshmallow with a big cocoa flavor. Dust a little powdered sugar snow, cornstarch, and cocoa and these little babies are ready to bring a little holiday cheer.

From my kitchen to yours, happy holidays.

Red Velvet Marshmallows

Ingredients

1/2 cup cold water

3 envelopes of gelatin

1/3 cup cocoa

1/3 cup boiling water

1/3 cup water

2 Tbsp red gel food coloring

2 cups sugar

3/4 cup light corn syrup

1/4 tsp salt

1/4 cup powdered sugar

1 Tbsp cornstarch

1/4 cup cocoa powder

Directions:
In the bowl of a mixer, add the cold water and the gelatin. Let sit 15-20 minutes. In another bowl, pour the 1/3 cup boiling water into the 1/3 cup of cocoa. Stir well until no lumps remain. Once it’s sat for long enough, add the cocoa mixture to the gelatin and mix until combined.

In a large saucepan over medium heat, combine the sugar, corn syrup, 1/3 cup of water, food coloring, and salt. Stir until dissolved and then turn up slightly until the mixture is boiling steadily. Heat the red sugar mixture without stirring until it reaches 240 degrees on a candy thermometer. Once up to temperature, pour slowly into the gelatin mix while the mixer is running on low speed. Once it’s all in the bowl, raise the mixer speed to medium-high, being careful not to turn it up so high that it spatters. Mix for 15-20 minutes until the mixture is thick and glossy and can stand straight up on the beater.

Line a 9×13 casserole dish with plastic wrap. Spray with non-stick baking or cooking oil. Pour the marshmallow into the dish spreading out from the middle to the farthest corners. Put another piece of oiled plastic wrap over the marshmallow mixture and press it flat, smoothing the surface of the marshmallow. Let sit 8-10 hours or overnight on your counter until set.

Mix the 1/4 cup powdered sugar, cornstarch, and cocoa in a small bowl. Remove set marshmallow from the pan and dust the edges with the mixture as you slowly remove the plastic wrap. Using a knife dusted with the sugar mixture, cut the marshmallow into squares. Dredge squares in the sugar mixture and store in an airtight container.

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