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  • December 12, 2019

Homemade Marshmallows

December 23, 2013 By Betsy Cohen 6 Comments

Desserts Required - homemade marshmallows

Homemade Marshmallows

I DID IT!!!! I conquered my homemade marshmallow fear!!

This may not seem like a big deal, at least to those of you who already know how easy it is to make homemade marshmallows. Yet, for me this was one thing I pictured as being S-O-O-O-O challenging and time consuming.

What was I thinking???

Basically, the gelatin nearly dissolves in water while more water is cooking on the stove with sugar, corn syrup and salt. Once this mixture reaches 240°, it is added to the mixing bowl and beaten for 12-14 minutes before the flavoring is beaten in.

My first batch of Vanilla Marshmallows was such an incredibly easy success that I proceeded to make a batch of Peppermint Marshmallows, as well. I can assure you that Chocolate Marshmallows are not far behind.

I know that Shoshana and Samuel are going to be VERY happy campers this holiday season because nothing beats a hot cup of chocolate with homemade marshmallows.

I am not sure what I will conquer next, but now that I see how ridiculous it was to wait so long to tackle marshmallows, I’ll be sure not to postpone in the future, when I am recipe intimidated!

Watch it:

Pin it:  http://www.pinterest.com/pin/26106872815451711/

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Homemade Marshmallows
Print
Recipe Type: Treats
Author: adapted from Alton Brown
Prep time: 1 hour
Cook time: 17 mins
Total time: 1 hour 17 mins
Serves: 20
Ingredients
  • 1 cup water, divided
  • 3 packages unflavored gelatin, ¼ ounce per package
  • 12 ounces sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract OR 6 drops peppermint oil
  • 5 tablespoons cornstarch
  • 5 tablespoons confectioners sugar
Instructions
  1. In a large mixing bowl, sprinkle the gelatin over ½ cup of water and set aside.
  2. Combine ½ cup of water in a small saucepan with the sugar, corn syrup and salt. Cover and cook on medium high heat for 3 minutes. Uncover and attach a candy thermometer to the side of the saucepan.
  3. Cook until the mixture reaches 240°, between 12-14 minutes. Remove from the heat and remove the thermometer.
  4. With the mixture on low speed, and the wire whisk attached, pour the boiling hot mixture into the bowl in a steady stream. Be sure that the mixture is poured down the side of the bowl and not directly onto the wire whisk.
  5. Once all of the mixture is added, increase to high speed and beat for 12-14 minutes, or until the marshmallow fluff is lukewarm. Add the vanilla or peppermint oil and beat for one more minute.
  6. While the mixture is beating, prepare the 9” x 13” baking pan.
  7. Whisk together the cornstarch and confectioners sugar in a small bowl. Spray the baking pan with nonstick cooking spray and dust with the cornstarch mixture.
  8. Once the marshmallow mixture is finished beating, transfer to the prepared pan. Spray a rubber spatula with nonstick cooking spray and use this to help transfer the mixture and spread it evenly into the pan. Dust the top with more of the cornstarch mixture. Reserve the remaining cornstarch mixture.
  9. Set aside, uncovered, for 4 hours or overnight.
  10. Dust a cutting board with more of the cornstarch mixture. Use a small metal spatula to go around the edges of the baking pan. Turn out onto the cutting board.
  11. Dust a pizza cutter with the cornstarch mixture and cut into individual marshmallows. Reapply more cornstarch mixture onto the pizza cutter in between slices.
  12. Once the marshmallows are all cut, dip each marshmallow into the remaining cornstarch mixture so that all sides are dusted.
  13. Store in a sealed container for up to three weeks.
Notes
Additional time is needed for the marshmallows to set.
3.2.1271

 

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Filed Under: Treats, Nuts and Such Tagged With: confectioners sugar, corn sugar, cornstarch, kosher salt, peppermint oil, sugar, unflavored gelatin, vanilla extract

Comments

  1. Rose Viqueira says

    December 23, 2013 at 8:48 pm

    When you note 12 oz of sugar, is that by weight or in a measuring cup, or does it even matter? This sounds wonderful; thank you!

    Reply
    • Betsy Cohen says

      December 23, 2013 at 9:02 pm

      Rose,

      Great question. I usually measure dry ingredients with dry measuring cups and not in ounces. Because I adapted this recipe, I went with what Alton Brown listed, which was 12 ounces, which is approximately 1-1/2 cups of sugar.

      Reply
  2. theninjabaker says

    December 25, 2013 at 1:25 pm

    Congratulations, Betsy! Wow!…I’m still a little intimidated but feeling hopeful and have saved your excellent how-to on making marshmallows…Mmm. I think 2014 holds some special treats in the Ninja Baker’s kitchen thanks to you =)

    Reply
    • Betsy Cohen says

      December 26, 2013 at 12:48 am

      Kim, a/k/a The Ninja Baker,

      Thank you. I know you can conquer ANYTHING in the kitchen!! 🙂

      Reply
  3. Karen says

    December 27, 2013 at 9:26 pm

    Good job! I have seen them made in a class one time but have never made them myself. It seemed easy enough but maybe a little sticky… LOL

    Reply
    • Betsy Cohen says

      December 28, 2013 at 5:19 pm

      Karen,

      Thanks so much.

      The nonstick cooking spray does wonders to help with the sticky factor! 🙂

      Reply

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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