Cooking With A Buz: Infused Marshmallows for Cozy Cocoa

January is the month for slowing down, warming up, and leaning into simple comforts. One of my favorite winter infusions is something you can make once and enjoy all month long. Infused marshmallows are easy, versatile, and perfect for dropping into hot cocoa on a cold night. They melt just enough to carry the infusion evenly, and because you control the size, you also control the experience. This recipe keeps things approachable, reliable, and delicious. So, grab a bag of your favorite herb, twist one up, and let's get Cooking with a Buz!.

Infused Marshmallows for Cozy Cocoa

Prep time: 20 minutes 

Cook time: 15 minutes 

Set time: 4 hours 

Yield: About 36 standard marshmallows

Ingredients

Three packets unflavored gelatin One cup cold water, divided One and a half cups granulated sugar One cup light corn syrup or honey One quarter teaspoon salt Two to three teaspoons infused coconut oil or infused butter, melted and measured for your desired potency One teaspoon vanilla extract Powdered sugar and cornstarch for dusting.

Instructions

Start by lightly greasing an eight by eight inch pan and dusting it generously with a mixture of powdered sugar and cornstarch. This step matters more than you think and saves you from a sticky disaster later. Set the pan aside.

In the bowl of a stand mixer, add the gelatin and half a cup of cold water. Stir gently and let it bloom while you prepare the sugar mixture. This allows the gelatin to absorb the water and soften properly, which is what gives marshmallows their signature texture.

In a medium saucepan, combine the remaining half cup of water, granulated sugar, corn syrup, and salt. Place it over medium heat and stir just until the sugar dissolves. Once it begins to simmer, stop stirring and let it cook until it reaches about 240 degrees Fahrenheit, the soft-ball stage. If you do not have a thermometer, this usually takes about eight to ten minutes and the mixture will look thick and glossy.

Carefully pour the hot sugar mixture into the bloomed gelatin while running the mixer on low speed. Once everything is combined, slowly increase the speed to high and let it whip for eight to ten minutes. You are looking for a thick, white, fluffy mixture that holds its shape and looks like marshmallow cream.

When the mixture has thickened, turn the mixer down to low and add the melted infused oil or butter along with the vanilla extract. Mix just until incorporated. Adding the infusion at this stage helps preserve potency and keeps the flavor clean.

Immediately pour the marshmallow mixture into the prepared pan. Use a lightly greased spatula to smooth the top. Dust the surface lightly with more powdered sugar and cornstarch, then leave the pan uncovered at room temperature for at least four hours, or overnight if you can wait.

Once set, turn the marshmallow slab out onto a cutting board dusted with powdered sugar. Cut into squares using a greased knife or pizza cutter. Toss each marshmallow lightly in the powdered sugar mixture to prevent sticking.

How to use them

Drop one infused marshmallow into a mug of hot cocoa, coffee, or even plain hot milk and let it melt slowly. Because these are infused, start with one and see how it feels before adding another. They also work well in dessert recipes or eaten on their own as a mellow evening treat.

These marshmallows are a perfect January infusion because they feel nostalgic, comforting, and intentional. Simple food, done right, with just enough lift to make a cold night feel a little warmer.