Ever considered making marshmallows yourself? Well, if you have… I found a wonderful recipe to share with you. And it looks like it’s really not that hard either! These would be great with hot cocoa this winter!

Homemade Honey Marshmallows

2 ½ tablespoons unflavored gelatin (3-4 packets)

½ cup plus 3 tablespoons water (divided)

2 cups granulated sugar

1 cup light corn syrup

¼ cup honey

1/8 teaspoon salt

2 ½ teaspoons vanilla extract

3-4 drops almond extract, to taste (optional)

3-5 drops candy flavoring oil, to taste (such as oil of lemon, lime peppermint or crème de menthe)

2-4 drops liquid food color, as desired

¾ cup powdered sugar for dusting marshmallows.

Line a 9×13-inch baking dish with wax paper, allowing the paper to overhang the ends by about 1 inch. Evenly coat the paper with nonstick spray.

In a small bowl, sprinkle the gelatin over the ½ cup cold water. Let stand, stirring once or twice, until the gelatin softens, about 6 minutes.

In a heavy 3- to 4-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, honey, salt and the remaining 3 tablespoons warm water until well blended. When the sugar dissolves, raise the heat and bring the mixture to a full boil, stirring. Boil for 20 seconds. Stir in the gelatin mixture, vanilla and almond extract (if using), and cook, stirring, for 30 seconds longer. Remove from the heat and continue stirring until the gelatin completely dissolves.

Pour the mixture into a large bowl. Add the flavoring oil and/or food color, if desired. Using a mixer (with a whisk-shaped attachment, if available) and gradually raising the mixer speed from low to high, beat until the mixture is stiffened, lightened and very fluffy, 5 to 7 minutes.

Coat a rubber spatula with nonstick spray, and use it to scrape out the marshmallow mixture into the baking dish, spreading it evenly to the edges. Very evenly coat a sheet of wax paper with nonstick spray, then pat it down on the marshmallow surface. Let the mixture cool and firm up, at least 6 hours and preferably 24 hours. (The mixture will become firmer and easier to handle if left for the full 24 hours.)

To cut the marshmallows: Sift about one third of the powdered sugar onto a cutting board. Lift the marshmallow slab out of the baking dish. Peel off the top sheet of wax paper. Invert the slab onto the powdered sugar and peel off the other sheet of wax paper. Sift about a third of the remaining powdered sugar over the top of the slab. Using lightly greased kitchen shears or a lightly greased, large sharp knife, cut the slab crosswise into 12ths and lengthwise into 8ths to form 1-inch marshmallow cubes. Dust all the cut surfaces with powdered sugar to reduce their stickiness. As necessary, clean off and regrease the knife.

The marshmallows will keep, stored loosely packed in an airtight container (with wax paper between the layers) in the refrigerator for up to 2 weeks. Let come to room temperature before serving.

Yummy! I’d love to hear from any of you who may have a different recipe for these. To see the full article and recipe, check it out HERE.