Yes, Homemade Marshmallows.
I have to admit, I never gave much thought to marshmallows before, given the store-bought travesty with which I was previously acquainted. I didn’t even realize it was possible to make Marshmallows until I saw Her Royal Highness make it on her show. Hmm… “why would anyone go to the trouble?” was my first thought. It wasn’t until I started seeing it sold on Etsy that I thought I’d better investigate making my own. I’ve made a few batches and each time resulted in this:
Now, marshmallows aren’t exactly health food, so I rarely make it. We recently made a batch in preparation for fire-place season. A batch usually hangs around the house for a while since I ration them out with the precision of a drill sergeant. I can’t have the above happening on a daily basis.
So, you’re still wondering why anyone would go to the trouble of making marshmallows when they are so readily, abundantly and cheaply available. Well, if you’re like me, it’s because of the following reasons
a) You have the incurable urge to make everything you see even if you only attempt it once.
b) You know that anything homemade has to be better than store-bought.
c) You get a secret thrill from watching gelatinous sugar water turn into thick, fluffy, frothy, luscious clouds of sugar.
d) or maybe you had too much time on your hands.
If any of the above reasons pertain to you, proceed downwards to get your recipe (courtesy of FoodTV).
If none of the above pertain to you, then proceed to ETSY to get yourself some, because you simply haven’t lived until you’ve tasted them.
- 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 as follows.
For regular marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal 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 lightly 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.
For miniature marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.