Are you ready for another candy adventure? You know that candy thermometer that you dug out for the homemade caramels? Well, we are going to use it again! Come on- you do know where you put it, right?
Today we will be (or at least I will be) making homemade marshmallows. And just like the caramels, homemade marshmallows are so much better than store-bought. The texture is lighter, fluffier, and I think they taste better! The other cool thing about making your own, is that you can play and add different flavorings. I like making peppermint ones at Christmas time! (hot chocolate with peppermint marshmallows- yum!)
Homemade marshmallows are easy to make. A little patience and a stand mixer (highly recommended), and you will be rewarded!
Recipe adapted by Ina Garten
Makes: 13×9 pan (approx. 60 pieces)
3 envelopes unflavored gelatin (I use Knox brand)
1 cup cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
Powdered sugar for dusting
Line a 13×9 pan with aluminum foil. Spray bottom and sides with cooking spray, then wipe lightly with a paper towel. Dust bottom and sides with powdered sugar (just like you would flour a cake pan). Set pan aside.
In a stand mixer with the whisk attachment, combine gelatin and 1/2 cup cold water (no need to stir). Let sit while you make the syrup mixture.
In a medium-sized saucepan, combine the sugar, remaining 1/2 cup water, corn syrup, and salt. Bring to a boil over medium heat- stirring continuously with a silicon spatula. Attach your candy thermometer and let the sugar mixture come up to 240 degrees.
Remove from heat- turn your mixer on low speed- and VERY CAREFULLY, slowly pour the hot sugar mixture into the gelatin mixture. Note: I try to pour the sugar mixture down the side of the mixing bowl, this decreases the chance of the sugar splattering out at you.
Once all the sugar mixture has been added, turn the mixer on high and let beat for 10-15 minutes. The marshmallow with turn a bright white and will be fluffy (yet still spreadable). Turn the mixer to low and add in the vanilla extract (or any other flavoring you wish to use). Note: if you are making flavored marshmallows, you will want to adjust the amount of flavoring you use. When I added peppermint extract, I used 1 1/2 teaspoons. Adding oils- you will need even less.
Pour marshmallow mixture into your prepared pan. Spread evenly with the silicon spatula. Sprinkle with more powdered sugar. Note: sometimes spreading with the spatula isn’t all that easy-things are sticky at this point (!), so after I sprinkle the powdered sugar on top of the marshmallow, I put on a disposable glove, and smooth the marshmallow out by hand.
After the marshmallow has been spread out, let sit at room temperature overnight. This lets the marshmallow set and dry out enough for you to cut it. Remove aluminum foil from the pan, and with a sharp knife, or pizza cutter, cut marshmallows into your preferred size. Note: I get 60 marshmallows out of a 13×9 pan- and I think they are nice 2-bite sized pieces. 10 cuts lengthwise, 6 cuts width-wise.
For storage: I just toss my marshmallows with a little powdered sugar and store in zip-lock bags. But really, between eating them plain or adding them to hot chocolate, homemade marshmallows don’t last very long at my house!
Ok- you caught me- I took a picture of the wrong pan of marshmallows. The pink ones are the peppermint marshmallows I mentioned earlier in the post. Sometimes all the sugar affects my brain!
The next picture is of the plain marshmallows. Nice and pretty white!
Do you like marshmallows? Sorry for the horrible comparison, but marshmallows seem to be like clowns- either you like them or you really, really don’t like them!
Made with love, not calories!