I’m not a person who puts up Christmas lights. In fact, my family has survived several Christmases without a tree or any decor notifying the world that we’re celebrating the holidays.

I’m in no way a Scrooge about Christmas. I love the holiday. But I have little talent in the homemaking arts beyond cooking. I consider my minimal cleaning rituals to be more important than spending what free time I have hanging tinsel.

My fixation is for the holiday to be dreamily edible. Consuming several mugs of hot chocolate despite the 70-degree weather is a given. And I embrace cookie exchanges between friends, platter for platter, and those little jars of homemade jams adorned with simple ribbons. It’s really a season for exploring recipes that materialize into gifts.

Marshmallows are simple and inexpensive to make but are rarely attempted. This makes them even more impressive when you’re topping your hot chocolate. Star-shaped marshmallows are adorable, while square marshmallows are easy to handle and can be dipped in chocolate fondue.

Whether you love to be decorative or are a utilitarian cook, this recipe will work for you. Merry Christmas. 

PEPPERMINT DROP MARSHMALLOWS

1/2 cup cornstarch
1/2 cup powdered sugar
2/3 cup water, divided
1 tablespoon plus 1-1/2 teaspoons unflavored gelatin
1-1/2 cups sugar
2/3 cup sugar syrup (see note below, or substitute with corn syrup)
1/4 teaspoon mint extract, or to taste
Several drops food coloring (optional)

Sift together cornstarch and powdered sugar. Using sieve, sprinkle a layer of the mixture over 2 baking sheets. This will keep marshmallows from sticking as they dry.

Add 1/3 cup water to bowl of a stand mixer and sprinkle gelatin over the surface of the water. Let stand 10 minutes.

In small saucepan, combine remaining water, sugar and sugar syrup. Over medium-high, bring to simmer. Using candy thermometer, heat to 240 degrees, about 8-10 minutes. Immediately remove from heat.

Quickly turn on stand mixer, fitted with whisk attachment, to break up soaking gelatin. Turn to low speed and stream hot sugar syrup into gelatin, pouring along the wall of the mixing bowl.

When everything is incorporated, turn mixer to high and beat until mixture becomes very thick, almost like a meringue with soft peaks, 7-10 minutes. Stir in mint extract and food coloring if using, until combined.

Working quickly, spray inside of a pastry bag with nonstick spray, and fit with large star tip. Fill bag with the marshmallow cream and squeeze small marshmallows onto cookie sheet. (You will probably need to refill at least 3 times. Marshmallow becomes harder to dispense as it dries.)

Alternatively, spread marshmallow mix in baking pan and cut into squares.

Sprinkle with cornstarch/powdered sugar mix, and let dry a couple of hours. (These can actually be eaten after about 30 minutes, but they will be soft.)

If making in advance, dry for longer period. When firm and less sticky, use pastry brush to brush powder mix carefully into crevices, then place in airtight container.

Nutritional information unavailable.

Note: To make sugar syrup, combine 1 cup water with 2 cups sugar in small saucepan over medium-high heat. Simmer and occasionally stir for 3 minutes, or until it reaches syrupy consistency (it will thicken slightly as it cools). Set aside.

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Mariko Jackson blogs about family and food at www.thelittlefoodie.com.