#fluffydelights

These homemade marshmallows are incredibly fluffy and delicious. They're perfect for adding to hot cocoa, making s'mores, or enjoying on their own. You'll never want store-bought marshmallows again!

Ingredients: 3/4 cup cold water. 3 tablespoons unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 2 teaspoons pure vanilla extract. 1/2 cup powdered sugar. 1/2 cup cornstarch.

Instructions: Add the gelatin to a mixing bowl along with half of the cold water. Give it ten minutes to soften. Put the corn syrup, granulated sugar, and the remaining 1/4 cup of cold water in a saucepan. Stir the mixture while it is on medium heat until the sugar dissolves. Increase the temperature to a high level and allow the mixture to boil. After it begins to boil, place a candy thermometer inside and continue cooking for 8 to 10 minutes, or until the temperature reaches 240F 115C. After turning off the heat, carefully transfer the sugar syrup into the bowl containing the gelatin mixture. Mix everything together. Beat the mixture on high speed for 10 to 12 minutes, or until it triples in volume, glossy, and thickens, using an electric mixer. The last minute of mixing is when you add the salt and vanilla extract. Meanwhile, in a different bowl, mix the cornstarch and powdered sugar. Grease a 9 x 13-inch 23 x 33 cm baking pan lightly, then dust it with the cornstarch-powdered sugar mixture. Evenly distribute the fluffy marshmallow mixture throughout the prepared pan as you pour it in. Sprinkle extra of the cornstarch-powder mixture over the top. Allow the marshmallows to cure for at least four hours, or over night, at room temperature. After the marshmallows are set, cut them into the shapes you want with a knife or cookie cutters dipped in the powdered sugar-cornstarch mixture. To keep the cut marshmallows from sticking, toss them in the leftover powdered sugar-cornstarch mixture. You can now enjoy your fluffy marshmallows that you made yourself! Use them as a sweet treat or in s'mores or hot cocoa.

Prep Time: 30 minutes

Cook Time: 10 minutes

Make your own delicious homemade marshmallow fluff, either in the classic regular version or with a chocolate twist. Perfect for adding a fluffy, sweet touch to your favorite desserts!

Ingredients: 3/4 cup granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 2 large egg whites. 1/4 teaspoon cream of tartar. 1 teaspoon vanilla extract. For Chocolate Marshmallow Fluff optional:. 2 tablespoons unsweetened cocoa powder. 1/4 cup chocolate chips.

Instructions: Mix the corn syrup, water, and granulated sugar in a small saucepan. Cook the mixture over medium-high heat, stirring, until a candy thermometer registers 240F 115C. It should take five to seven minutes. In a different bowl, beat the egg whites and cream of tartar until stiff peaks form while the sugar syrup heats. When the sugar syrup reaches the proper temperature, beat at a high speed while slowly adding it to the egg white mixture. To prevent splattering, carefully pour the hot syrup down the side of the bowl in a steady stream. Beat the mixture for a further seven to ten minutes, or until it gets glossy and fluffy. Beat in vanilla extract for an extra two minutes, or until thoroughly blended. For the optional Chocolate Marshmallow Fluff, combine a few tablespoons of the marshmallow fluff with the cocoa powder in a small bowl and stir until smooth. Next, fully incorporate the chocolate chips and cocoa mixture into the remaining marshmallow fluff by folding them in. Spoon the normal or chocolate marshmallow fluff into a covered receptacle and refrigerate for a maximum of 14 days. Use it as a fruit dip, a topping for desserts, or an ingredient in s'mores. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Love Marshmallows are perfect for sharing with someone special or indulging in a sweet treat all by yourself. They're light, fluffy, and filled with love!

Ingredients: 3/4 cup of cold water. 3 tablespoons of unflavored gelatin. 2 cups of granulated sugar. 1/2 cup of corn syrup. 1/4 teaspoon of salt. 2 teaspoons of pure vanilla extract. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine 1/2 cup of cold water and the gelatin. Let it sit for 5 minutes to soften. In a saucepan, combine the remaining 1/4 cup of cold water, granulated sugar, corn syrup, and salt. Heat over medium-high heat, stirring until the sugar has dissolved. Once the sugar mixture reaches 240F 115C on a candy thermometer, remove it from heat. Carefully pour the hot sugar mixture into the gelatin mixture, stirring constantly until well combined. Using an electric mixer, beat the mixture on high speed for 10-12 minutes, or until it becomes thick and fluffy. Add the vanilla extract and continue to beat for another minute. Grease a 9x13-inch 23x33 cm baking dish and dust it with powdered sugar. Pour the marshmallow mixture into the prepared dish, spreading it evenly. Dust the top with more powdered sugar and let it sit at room temperature for at least 4 hours, or overnight, to set. Once set, use a knife or cookie cutters to cut the marshmallows into your desired shapes. Dust the cut edges with more powdered sugar to prevent sticking. Enjoy your homemade Love Marshmallows!

Prep Time: 20 minutes

Cook Time: 10 minutes

These vegan frosted circus animal doughnuts are a fun and colorful treat perfect for breakfast or snack time. They're fluffy, sweet, and bursting with rainbow sprinkles, making them a delightful indulgence for vegans and non-vegans alike.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup vegan rainbow sprinkles.

Instructions: Preheat oven to 350F 175C and grease a doughnut pan. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the rainbow sprinkles gently. Transfer the batter into a piping bag or a plastic bag with the corner snipped off. Pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes, or until the doughnuts spring back when lightly touched. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.