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!
|Homemade Marshmallows|| |
- 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
- In a large mixing bowl, sprinkle the gelatin over ½ cup of water and set aside.
- 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.
- Cook until the mixture reaches 240°, between 12-14 minutes. Remove from the heat and remove the thermometer.
- 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.
- 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.
- While the mixture is beating, prepare the 9” x 13” baking pan.
- 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.
- 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.
- Set aside, uncovered, for 4 hours or overnight.
- 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.
- Dust a pizza cutter with the cornstarch mixture and cut into individual marshmallows. Reapply more cornstarch mixture onto the pizza cutter in between slices.
- Once the marshmallows are all cut, dip each marshmallow into the remaining cornstarch mixture so that all sides are dusted.
- Store in a sealed container for up to three weeks.