“Marshmallows? Why would you make marshmallows?”
“I think marshmallows from the bag already taste good enough”
“Good luck being better than Jet-Puff”
“It’s going to be a sticky, messy disaster”
Well, everyone, EAT YOUR WORDS, and my marshmallows!! My attempt at homemade marshmallows, while anticipated by most as an over ambitious and highly unnecessary activity, turned out great! They taste, look, and feel just like store-bought marshmallows. Maybe a little better 🙂
I have to be honest though, my first attempt at homemade marshmallows was nothing short of a “sticky, messy, disaster”. But I blame the recipe – lesson learned: Just because a blog looks cute and credible, does not mean it is. People can post anything they want, even if it a fake recipe! So be careful…Anyways, I was so determined to prove my marshmallows nay-sayers wrong that I searched for a new recipe and tried again. The second recipe was much more consistent and had far more reviews and success stories. The second time around was a piece of cake – my marshmallows were a success!
I used the following recipe to make the marshmallows. I then dipped them in melted semi-sweet baker’s chocolate. I topped some with sprinkles, and some with crushed up Nilla Wafers……I seriously could not stop eating them!! They were so good!My family and friends enjoyed them too. The best part is, with the right recipe, these little guys were relatively easy, not to mention how impressive it is to “make your own marshmallows”!
Enjoy the recipe – and take note of my suggestions within the recipe! Til next time, stay sweet! Xoxo
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Spray a 9 x 9-inch pan with non-stick cooking spray – coat the pan with powdered sugar. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes. (Don’t touch the gelatin, resist the urge to stir it into the water – let it soak for the FULL 10 minutes! Trust me 🙂)
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute. (Let boil for 7 minutes after it starts boiling)
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate. (Be patient, and beat for the full 12 minutes, this ensures your marshmallows get nice and fluffy)
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Let mixture sit for a few hours, or overnight, until cooled and firmly set. (They turn out better if they have a whole night to set, but 2 hours will work in a crunch…only if you have to though!)
Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in powder sugar.
Store in an airtight container.
Makes about 40 large marshmallows, depending on the size you choose to cut them.
This recipe was found on http://www.slashfood.com/2006/10/24/how-to-make-homemade-marshmallows/