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Float these snowflake-shaped marshmallows in cups of hot chocolate. Get the Marshmallow Snowflakes How-To.

Source: Martha Stewart Living, December 2003



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How would you rate this recipe?
  • babycontest2010
    14 NOV, 2017
    All that work for marshmallows? Just tell us how to melt large-sized store bought and make them into a float sheet that's not sticky so we can do this.
    • coachcolleen26
      6 JAN, 2019
      This is Martha Stewart, not a fast food recipe. People who love to cook don’t say things like “all that work just for marshmallows “ they enjoy the process
    • MS11435437
      14 DEC, 2017
      I agree, way too much work just for marshmallows.
  • DAG8520
    6 DEC, 2017
    I add 1/2 teaspoon of PEPPERMINT OIL (not extract!) and did what another reviewer below said...I used a 2nd sheet of parchment sprayed with PAM to press the mass of fluffiness flat. I then cut the marshmallows into 1 1/2 inch squares (instead of using a messy cookie cutter) and dusted them all with confectioners sugar by using a mesh strainer from overhead. I put them into a large stainless steel mixing bowl, and add more, tossing them until they were drenched in it. Let them air dry slightly, and eat fresh. Or, you can store them in an old cookie tin, and you can get several weeks out of them. Sometimes, they get a little "crusty" if left too long...but I use those "leftovers" to put on top of the kids hot chocolate, and they still melt into a wonderful treat!
  • werthepartee1
    16 DEC, 2015
    It doesn't "pour" out of the mixing bowl, but just spray a spatchula with cooking spray and scrape it in a big blob onto the pan. Don't bother trying to spread it with a spatchula, it doesn't work. Spray another sheet of parchment and press it flat, then peel it off.
  • CakeMom5
    31 DEC, 2014
    This recipe did not work out for me. After mixing the final mixture for 12 minutes the marshmallow mixture was way too stiff and really, really hard to get out of the bowl. It climbed up my beaters and made a big mess. There is no way on earth that I can get 100 marshmallows out of this stiff, messy blob. The only reason that I gave this 2 stars is because the flavor was decent. Decent, not great. My husband and kids liked the flavor more than I. Anyway, I'll never use this recipe again.
  • Ashley Benson
    6 JAN, 2013
    I have a question: Could you do this recipie with jet puffed marshmallow spread?
  • Sara Beth
    29 DEC, 2012
    A little tip, it might be wise to coat your bowl and any utensils with cooking spray because I had major problems getting this out of my mixing bowl.
  • Sara Beth
    29 DEC, 2012 Not sure if it was something I did wrong since I didn't see where others had this problem but this was very difficult to work with. My mixer had problems & it was VERY sticky to the point most wouldn't come out of the bowl. I ended up putting it in the oven to try and melt it enough to dig it out. Other than the huge mess these were very good. I added peppermint extract and food coloring for a extra pop.
  • AndiHR
    18 DEC, 2012
    I made these last night with high hopes and these fell a bit short. They just needed more flavor overall. Next time I make them I will add more vanilla for sure.
  • Zusan
    14 DEC, 2010
    I've always wanted to try these but want to use honey instead of the syrup. Does anyone know if you can substitute honey for the corn syrup? Anybody tried it? Thank you, Susan
  • badaltitude
    12 DEC, 2010
    If you happen to live in a high altitude location the temperature needs to be adjusted. I did not know this. As a result I heated the sugar/corn syrup mixture much to high. As the mixture began to cool it thickened to the point that it burnt out the motor on my mixer. Ugh. Merry Christmas to my trash can. Enjoy the broken mixer. If you live above sea level, please do yourself a favor and seek out supplementary instructions for high altitude cooking. :-)

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