Homemade Marshmallows

Since those snickerdoodles that I wanted to ship was a disaster, I moved on to a completely different recipe…Marshmallows.  I don’t eat marshmallows, but I thought the recipe sounded really fun to make, so I went with it!

I was afraid that this would be difficult because I’ve heard that candy-making is quite difficult.  There’s supposedly only a fine line between when the sugar mixture is done and ready and when the sugar mixture is burning.  Luckily, these were quite easy…given that you have either a candy thermometer or an instant-read thermometer (what I used).

After making these, it was time to package and ship!  I was afraid that these would melt or get smashed in the shipping process, but luckily, per my recipients, they arrived fine and they tasted yummy!!  🙂

They were so good…the toys wanted a bite!

Mr. Tea Cup wanted a closer sniff!!

Homemade Marshmallows (adapted from Alton Brown)

3 Packets Unflavored Gelatin
1/2 Cup Ice Cold Water
1/2 Cup Room Temperature Water
12 oz Sugar
1 Cup Light Corn Syrup
1/4 tsp Coarse Sea Salt
1 Tbsp Vanilla Extract
1/4 Cup Powdered Sugar
1/4 Cup Cornstarch
1 Tbsp Canola (or any kind of vegetable) Oil

1. Place cold water in the bowl of a stand mixer and sprinkle gelatin on top. Pop the bowl in its place and have the whisk attachment attached and ready.
2. In a small saucepan, combine the 1/2 cup room temperature water, sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes (until it starts to boil). Uncover and continue to cook until the mixture reaches 240F, approximately 7 to 8 minutes.
3. Turn the mixer on low speed and slowly pour the hot sugar syrup into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Whip mixture until it becomes very thick and is lukewarm, approximately 12 minutes. Add vanilla extract and whip for one more minute.
4. While mixture is whipping, Combine the powdered sugar and cornstarch in a small bowl. Using a napkin or paper towel, lightly oil a 13 by 9-inch baking pan with the canola oil (you shouldn’t need the whole tablespoon). Evenly dust the sugar and cornstarch mixture to completely coat the bottom and sides of the pan.
5. When marshmallow mixture is ready, pour it into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Cover pan with foil and allow the marshmallows to sit for at least 4 hours and up to overnight.
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using an oiled knife. Once cut, roll each marshmallow in the remaining sugar and cornstarch mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.



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