Alfred M. Snowman III says “Hi!”
If you follow me on Instagram you’ve probably already seen this a few times, but I wanted to actually turn it into a post with more thorough decorating instructions then I can put into an Instagram post.
I came up with this two years ago when we were on the GAPS diet. I really wanted to make a gingerbread house but after thinking of all our allergies (nut and egg are pretty important in grain-free baking) and scratching my head for a while I knew that it just wasn’t practical! So, we made snowman marshmallows instead. The kids have a blast helping and we all enjoyed marshmallows for our Christmas dessert.
I think I will make this one more time when we finally get our Christmas tree as we traditionally have hot cocoa when decorating and homemade marshmallows really make hot cocoa amazing! They aren’t half bad in coffee either…. and by “not half bad” I mean I can’t wait to have it again.
I give three flavor options:
1. Classic Vanilla
3. Ginger Spice
The ginger spice is my favorite for topping hot cocoa and coffee, especially when using the heavier amount of spices listed. Yum! I very heavily tested the coffee topped with ginger spice marshmallow combo so I could yell you whether or not it is good….
Ok. It’s getting late here. Onward to the recipe.
To help support Worth Cooking (and my families luxurious vacations) this recipe contains affiliate links to products I recommend. Purchases through them don’t cost extra but I earn a small commission then blow it on fancy vacations. That’s me. First class world traveler.
- BASE MARSHMALLOW:
- 1¼ cup honey
- 1 cup water, divided
- ¼ t salt
- 2 T plus 1 t gelatin (preferably grass-fed beef gelatin. I use this kind.)
- Powdered sugar (this brand is corn free) or coconut flour if on GAPS
- Butter or ghee
- FLAVOR OPTIONS:
- 1. Peppermint - ¼ tsp peppermint oil or 1 tsp peppermint extract + 2 tsp vanilla
- 2. Vanilla - 2 TBSP peppermint extract
- 3. Ginger Spice - 1-2 tsp dried powdered ginger (I like it spicy with 2 tsp, but kids tend to like it milder) + 1 tsp cinnamon + 2 TBSP vanilla
- 3 sequential sized round containers (See instructions for further info)
- 2 Twigs or branches from a bush (see instructions for further info)
- A handful of raisins of freeze-dried blueberries
- Black paper (for the hat)
- Festive plastic treat bag such as this or 1-2" ribbon (for the scarf)
- Plastic wrap
- Select 3 sequential sized round containers for your molds. As long as they can hold up 6 cups of marshmallow fluff and the biggest bowl isn't bigger than 8" in diameter they work. I have used 1, 2, and 4 cup pyrex containers and this marshmallow snowman
wasmade with 2, 4, and 6 which I prefer.
- Use softened (but not melted) butter or ghee to oil the containers well. Sprinkle with powdered sugar or coconut flour. Set aside.
- Put the gelatin in the bowl of a stand mixer, pour ½ cup water over top let sit for at least 10 minutes.
- In a medium-sized pot mix the honey, remaining ½ cup water, salt, and the spices if making ginger spice marshmallows.
- Heat the honey and water mix until it reaches 240 degrees Fahrenheit (soft ball stage). It will be boiling for several minutes before that is reached. It usually takes me 15 minutes to get to temperature, but other recipes often say 7-10 minutes.
- Using your whisk attachment turn the mixer to the lowest speed. Slowly pour in the hot syrup.
- Slowly increase the speed of the stand mixer once all the honey syrup is in.
- Whisk on the highest speed until the honey mixture is very fluffy (10-15 minutes). Once it starts to get fluffy add the extract(s). When you lift the head of the mixture and the stream is 2-3" thick and it is slow it has been whisked enough.
- Use an oiled spatula to spread the marshmallow mixture evenly into the containers.
- Let set up for 8 hours at room temp or put it in the freezer for 45 minutes to an hour if in a hurry.
- To decorate, remove the set-up marshmallows from the containers and place on serving platter. I usually use a large wooden cutting board.
- Using the medium size container as a guide go find two marshmallow-snowman-arm-sized twigs you will need at least 1" of the twig to stick into the marshmallow. Give the twigs a good wash. Cut a thin strip plastic wrap and wrap it around the end of the twig that will be stuck in the snowman. Insert into the medium-sized marshmallow trimming excess plastic wrap if need be.
- Using the smallest container as a guide cut out a hat from the black paper. Set "on top" of the head by placing just above (or barely underneath) the marshmallow. You can tape to the board if you are worried about slipping.
- Use raisins or freeze-dried blueberries to add coal buttons, a smile, and two eyes. When I use the raisins I usually cut a tiny little slit in the marshmallow and insert them into it so only the tip is showing and then use 2 if I want more "coal" showing. For the blueberries just firmly pressing down so it digs into the marshmallow a bit is enough.
- Snap the end off a carrot and shove into the center of the snowman's face. That entire sentence sounded oddly violent. Don't hear it? Read it again with an angry voice. See? Ok. Moving on.
- If using the plastic bag for the scarf, cut off about 1" along each edge leading you with one long strip that has a seam in the center. Otherwise cut about a 10" strip of ribbon. Gently lift the base of the had and slide the scarf under it. Wrap around twisting on one end. If you have trouble getting it to stay in place you can grab a bunch of marshmallow from under the base and stick the ribbon/plastic to the board with the sticky marshmallow.
- Marshmallows are cut the easiest with sheers so set a pair near for serving.
If you make this I’d love to see! Tag me on instagram @worthcooking or #worthcooking. I do a little happy dance each time I see y’all enjoying my recipes.