Homemade Marshmallow Snowman Recipe
by Eleanor Cullen on Nov 28, 2020
Homemade Marshmallow Snowmen Recipe
There’s something special to homemade marshmallows that you simply can’t put your finger on. Is it the fluffiness? Is it the fact that they’re freshly made? Is it the love that’s gone into making them? We love marshmallows so much that we’ve come up with a homemade Marshmallow Snowmen recipe that will turn your Christmas festivities into something truly magical and delicious.
They’re best eaten fresh, but will keep in the freezer for up to a month. That means you can whip up a big batch and surprise your tiny human whenever you feel the Christmas spirit or simply want to watch those tiny eyes light up.
Dish up your Marshmallow Snowmen in one of our We Might Be Tiny Snackies for even more impact. Each Cat, Bear and Bunny Snackie comes with cute character details that are only revealed once your tiny human has enjoyed every last bit of their snowman.
And best of all? Simply pop the Snackie into the dishwasher to give it a good clean before the next Marshmallow Snowman is dished up. No need for you to do the clean up because the Snackie is perfectly dishwasher-safe.
All it takes to get started is getting your ingredients ready and lining your 20 x 20 cm baking tray. Now it’s over to you to get into the details:
Makes 10-12 snowmen
Prep 1 hour
- 250 ml (1 cup) filtered water
- 20 g (1/4 cup) organic gelatin powder
- 250 ml (1 cup) maple syrup
- 1 tsp vanilla essence
- 1 tsp coconut oil for greasing
- edible eyes
- natural colour smarties
- dark chocolate, broken into large chunks
Grease and line a 20 x 20 cm tray with parchment paper (with sides overhanging for easy removal).
Pour ½ a cup of water into a mixing bowl, add gelatin, then set aside and allow to soften.
Pour the other ½ cup of water and maple syrup into a small saucepan and whisk to combine. Stir gently over a medium heat until mixture reaches 115 C (or for around 8 minutes). Remove from heat.
Using a mixer on a low speed, begin mixing the gelatin/water mixture whilst slowly pouring the syrup/water mixture into the bowl.
Once combined, add the vanilla and increase mixing speed to high. Whisk for another 5-10 minutes or until mixture forms soft peaks.
Pour into tray and freeze for at least 30 minutes to set.
Remove from the tray by lifting out the paper. Use a small cookie cutter to cut circles (or use a knife to cut squares).
Store in an airtight container in fridge for up to three days or in freezer for a month.