I'm a huge fan of funfetti! While those sugary cakes at kids' parties don't usually appeal to me, funfetti has a charm that's hard to resist. This holiday season, I came up with a fun way to enjoy these colorful delights: marshmallows shaped like Christmas trees! Of course, you can craft them into any shape you fancy, but the trees are undeniably adorable. Have you tried making marshmallows at home? It's a relatively new adventure for me, and I can't believe I waited so long to join in on this. With just gelatin, sugar, and corn syrup, you create something incredibly fluffy and scrumptious. It's pure magic, I swear!

Good news: this recipe yields a generous batch, perfect for dunking in hot cocoa weekly at least once a week and packaging them as delightful gifts for friends.

Once you get the hang of this classic recipe, feel free to experiment with flavors! Add cocoa powder for a chocolate twist, mix in crushed candy canes instead of sprinkles, or swap vanilla for orange or almond extract to shake things up.

Picture these beauties as the star of a holiday-themed s'mores creation! So many funfetti ideas are swirling in my head right now.

Here's to a sweet holiday season! I'd love to hear if you try making these homemade marshmallows. Keep on reading for the recipe...

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Ingredients

  • nonstick spray
  • powdered sugar for dusting the pan and marshmallows
  • 2 (1/4-ounce) packets of unflavored powdered gelatin
  • 1 cup granulated sugar
  • 2/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla or peppermint extract
  • funfetti sprinkles

Instructions

  1. Grease an 8x8-inch baking dish with nonstick spray. Dust the pan generously with confectioners' sugar, removing any excess.
  2. In the bowl of a stand mixer fitted with a whisk attachment, combine 1/3 cup water and sprinkle in the gelatin, stirring briefly to ensure all gelatin is moistened. Let it sit while you prepare the sugar syrup.
  3. In a heavy saucepan, mix together the granulated sugar, corn syrup, salt, and 1/3 cup water. Heat over moderate heat until boiling, stirring until dissolved. Boil without stirring for exactly 1 minute, then take it off the heat and let it sit for 10 seconds.
  4. With the mixer on low speed, pour the hot syrup into the gelatin mixture in a thin stream. Gradually increase to high speed and beat for 5 minutes until the marshmallow forms a thick ribbon when the whisk is lifted. With the mixer still on low, mix in the vanilla or peppermint extract and sprinkles.
  5. Transfer the marshmallow to the prepared pan (it'll be sticky) and use wet fingers to spread it evenly and smooth the top. Let it sit uncovered at room temperature until the surface is no longer sticky, about 4 hours or overnight.
  6. Dust a cutting board with confectioners' sugar. Use a rubber spatula to loosen the marshmallow from the edges of the pan and invert onto the board. Dust the top with more confectioners' sugar. Spray a cookie cutter with nonstick spray, dust with confectioners' sugar, and cut out marshmallows in your desired shapes.

*Store marshmallows layered between wax paper or parchment in an airtight container at cool room temperature for up to 1 month.