Homemade Marshmallows

These have been a long time coming.

Homemade marshmallows

I got on a marshmallow kick eons ago. I have this absurd love for baking deliciousness to enter into our local county fair. I noticed there was a marshmallow category and couldn’t resist. I made vanilla and strawberry ones leading up to the fair then made the grave mistake of making a new (never tested) chocolate batch to enter.

They never set up. It was also blistering hot in August so that didn’t help much at all. I did get a ribbon but I think it was for the lack of entries in that category more than the quality of my candies.

Homemade marshmallows

The chocolate marshmallows were so incredibly delicious despite how soft they were. They tasted like hot cocoa all by themselves (mental note: go find that recipe…)

However, given the awful cold snap we have been having around here these past few days, homemade marshmallows to go in our homemade hot cocoa were completely in order.

Homemade marshmallows

How do you feel about candy making? There is very little candy making I actually embark in. Marshmallows and caramels are about where I draw the line. it is incredibly intimidating to me. My dad loves divinity so I might attempt that this year? Who knows. Marshmallows however are quite easy.

Homemade marshmallows

And how can you resist this little marshmallow fiend?

He was totally over the moon. He is reaching that super exciting/maddening age where he wants to help with E.V.E.R.Y.T.H.I.N.G. ” I do it myself mama” is uttered about every other minute around here. Mercifully he was entertained while I was making these but he was quick to the kitchen as I was finishing up. “I need a taaaaaaaaste.” And I obliged. Maybe three times. I plead the fifth.

Homemade marshmallows

This recipe makes a great big batch and if you cut them up small you wind up with lots and lots. I think these would make sweet presents tucked into a basket of Christmas goodies.

Or just eat them out of hand. Like we have been doing a lot of.

Homemade marshmallows

Don’t judge.

Homemade marshmallows

One year ago today: Sugar cookies

Homemade Marshmallows (makes 1 9×13 pan)
From Food Network

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9×13 baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a well oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Homemade marshmallows

 

3 thoughts on “Homemade Marshmallows”

  1. These are outstanding and versatile! Thank you for the recipe! I mad 1/3 of a batch because being snowed in I had enough ingredients to make that amount and I’m so glad I did otherwise I’d have them coming out my ears! By cutting everything by 1/3 they turned out beautifully with a total of 50+ one inch marshmallows. I added peppermint extract to mine and boy oh boy were they delish! Super fun science experiment cooking lesson for kids too! So much goes on in the making of a mellow!

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