The holiday season brings many different family traditions. Whether it be special treats, gifts, or family outings, the holiday season has a way of bringing our families together. A few of our staff shared their traditions and favorite things about the holiday season with their families.
Holli Seabury, CEO: Homemade marshmallows are sticky and messy, but delicious! I leave some plain to put in hot chocolate, and drizzle chocolate over the rest to eat as candy. On Christmas morning our tradition is to eat cinnamon rolls and drink hot chocolate with big, fluffy homemade marshmallows in it.
This past weekend as I was getting ready to make homemade marshmallows with the younger children, I was on the phone with my oldest daughter who lives in Chicago. I mentioned to her that I was I was getting ready to make marshmallows and she said, “Nothing says Christmas to me like homemade marshmallows.”
Note – this recipe involves very hot liquid. I don’t let my children help until the marshmallows have set. They love rolling them in confectioners’ sugar and drizzling chocolate over them. And taste testing, of course!
- Non-stick vegetable oil spray
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/2 cup cold water, divided
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- Confectioners’ sugar
- Line a 9×13″ glass baking dish with parchment paper or wax paper, with a 2-inch overhang on the sides so the paper goes up the sides of the pan. Use just one sheet of paper so you can lift it out. Spray paper with non-stick cooking spray.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into a large bowl; sprinkle with gelatin. Let soften 5 minutes.
- With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla.
- Pour into 9×13″ prepared dish. Set aside, uncovered, until firm, about 3 hours.
- Grab the edges of the paper and lift out the marshmallow and place on the counter with the paper side down. Sprinkle confectioners’ sugar over the marshmallow. Spray a sharp knife with non-stick cooking spray, then cut marshmallow into 2-inch squares. Add 1/2 cup Confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 7 days.
- For chocolate drizzled marshmallows, melt semi-sweet chocolate chips in the microwave and put in a baggie with a corner cut. Squeeze baggie to drizzle chocolate over the marshmallows. Let them sit out until the chocolate dries and hardens.
Holli Seabury, CEO