Marshmallow Snowman Smiles

Marshmallow Snowman Smiles

Dip these smiling snowmen in your hot cocoa for a festive winter garnish!


15 (4-inch) round marshmallows


  • 3 packages unflavored gelatin
  • 1/2 cup ice water
  • 3/4 cup C&H® Confectioners Sugar
  • 2 (11.75 oz.) bottles C&H® Organic Blue Agave Nectar Syrup
  • 1/4 teaspoon salt
  • 2 teaspoons flavored extract (your choice)
  • C&H® Confectioners Sugar for dusting
  • food-safe decorating markers


Combine gelatin with ice water in a bowl; set aside.

Spray 13”x18-inch jellyroll pan with sides with nonstick cooking spray. Line pan with parchment paper; spray paper. Sift 1/4 cup confectioners' sugar to evenly coat insides of pan.

In small saucepan, combine organic blue agave nectar syrup and salt. Cook over medium-high heat for approximately 7 to 8 minutes, until temperature reaches 240°F on candy thermometer.

Using mixer on low speed, beat gelatin mixture for 1 to 2 minutes, as you pour in the hot liquid. Slowly increase speed to high; continue to beat for 10 to 12 minutes with a hand mixer (6 to 8 minutes using a stand mixer with whip attachment). Mixture will be very thick and slightly warm to the touch. Add extract; mix an additional minute.

Pour batter into prepared pan. Sprinkle confectioners' sugar over top of the soft marshmallow. Place additional sheet of parchment paper on top of marshmallow. Refrigerate for 4 hours, or store at room temperature for 8 hours.

Remove sheet of dry marshmallow from pan using bottom sheet of parchment paper; place on cutting board. Dip round cutter into a bowl of confectioners'’ sugar. Cut out marshmallows and dip into bowl of confectioners’' sugar, covering all sides. Wipe off excess sugar. Draw face onto front of each marshmallow disk.

If packaging for a gift, use cellophane to wrap, as marshmallows will not stick to the cellophane.

Any extra marshmallow bits can be dusted with confectioners’' sugar and stored in an airtight container.


Be generous with the confectioners' sugar for dusting!