I’ve been itching to make homemade marshmallows ever since I discovered Whimsy & Spice years ago and realized it was possible. Last week I needed some for a project I was working on, so I asked my mom to come over and supervise/help, because candy thermometers seem scary. I thought I wouldn’t be able to make marshmallows with my hand mixer, but it worked fine (aside from a slight burning smell coming from the motor by the end of all the mixing).
I like to snack on store-bought marshmallows right out of the bag. Eaten “raw”, the homemade marshmallows weren’t that much better than store-bought—not enough to justify all this work. However, when I put them in hot cocoa they blew the store-bought marshmallows away! The homemade version melted into a delicious marshmallow skin over the top of the cocoa, so I got a little melty mallow in every sip. Amazing.
3 packages unflavored gelatin
1 cup water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon pure vanilla extract
confectioners’ sugar, for dusting
Oil an 8 x 12 inch nonmetal dish and dust with confectioner’s sugar. (I only had a 9 x 13 pan, so my marshmallows are a bit thinner.) Combine the gelatin and 1/2 cup of cold water in a large mixing bowl and let it sit while you make the syrup.
Combine the sugar, corn syrup, salt, and 1/2 cup water in a saucepan and cook over medium heat until the sugar dissolves. Then turn the heat up to high and cook the syrup until it hits 240 degrees F on your candy thermometer and remove it from the heat.
Using a whisk attachment with your mixer, pour the syrup into the gelatin while mixing on low speed. Then turn it up to high and whip until the mixture looks like thick marshmallow cream—about 15 minutes (mine didn’t take this long). Mix in the vanilla before it gets too thick, so it will distribute evenly.
Pour the marshmallow batter into your oiled and sugared baking dish. Get your hands a little wet so they won’t stick and smooth out the top. Dust the top with confectioner’s sugar. Allow to dry uncovered at room temperature overnight.
Remove the marshmallows from the pan and cut into squares. (A pizza cutter works great.) Dip the sticky sides of each marshmallow in confectioner’s sugar. Store uncovered at room temperature. After a day mine started to dry out too much, so I moved them to an airtight container. I’ve read online that you can freeze these, so you don’t have to eat the whole batch at once (unless you just want to, which I do).
Recipe adapted from Ina Garten’s Toasted Coconut Marshmallows Recipe
If you’re in a silly sort of mood, try making marshmallow turds out of the scraps. Fun times.
Remind you of anything?