This is part 9 in a 12 part series highlighting designs from our 12 Days of Winter, Series 3 Edition.
It’s Day 9 of Winter in the 12 Days of Winter Kit Collection. In today’s guest post, we welcome the next addition to the kit collection and enjoy a recipe for homemade marshmallows!
Today, the Snow Day Hat and Mittens, designed by Jennifer Sadler. This cozy accessory set is knit up in warm and woolly Deluxe DK Superwash. This yarn has great stitch definition, making it perfect for the knit-purl snowflake motifs in the hat and mittens. The light, Oatmeal Heather color also helps those stitches to stand out and gives this set a sophisticated feel.
When we asked Jennifer to share her inspiration for the design, she also wanted to include a recipe. Who are we to say no to that offer? Here is what she had to say:
“Snow days are one of my favorite things in the world. Where I live, everything shuts down, and you’re guaranteed a cozy day at home. I designed this hat and mitten set to reflect my love for snow and have a quick project to whip up the moment the snow appears in the forecast. And who wouldn’t love wearing a trio of faux-flakes while playing in real snowflakes?
When I’m ready to warm up inside by the fire, I absolutely love having a hot cup of cocoa with homemade marshmallows on top. As intimidating as they may sound, they are pretty simple to make and are infinite times better than their store-bought counterparts. I’m sharing my favorite recipe with you below, so you can whip up some of your own for your next snow day (or just a regular Tuesday, no judgment here!)
Homemade Marshmallows Ingredients: 2 ½ tablespoons unflavored gelatin 1 cup light corn syrup 1 ½ cups granulated sugar 2 tablespoons vanilla extract (peppermint extract is also a yummy option!) ¼ teaspoon salt Confectioners’ sugar, for dusting
Directions:
Combine gelatin and ½ cup cold water in the bowl of an electric mixer with whisk attachment. Let stand for 30 minutes.
2. Combine granulated sugar, corn syrup, salt, and ½ cup water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
3. Clip on a candy thermometer; raise to high heat. Cook syrup without stirring until it reaches 244 degrees F (firm-ball stage). Immediately remove pan from heat. Tip: if you don’t have a candy thermometer, you can test the syrup by placing a few drops in a glass of cool water. Scoop the drops of syrup out of the water and test with your fingers. The drops should be firm, but pliable. This is firm-ball stage.Testing the syrup by placing a few drops in a glass of cool water and scoop them out with a spoon. Firm, but pliable.
4. With mixer on low speed, slowly and carefully pour the syrup into the softened gelatin. Increase speed to high. Beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
5. Generously dust an 8×12 baking pan with confectioners’ sugar. Pour marshmallow mixture into the pan. Dust top with confectioners’ sugar; wet your hands and pat it to smooth. Dust with more confectioners’ sugar and let stand overnight, uncovered, to dry out.
6. Turn out onto a cutting board. Cut marshmallows with a dry hot knife into 1 ½ inch squares, and dust with more confectioners’ sugar. Alternatively, dust small cookie cutters with confectioners’ sugar, and cut marshmallows with the cutters.
7. Enjoy!”
-Jennifer
We simply cannot wait to try out this delicious recipe. It’s the perfect complement to last year’s recipe for spiced hot cocoa. Remember, you can find the 12 Days of Winter Kits at your local yarn shop.
