I had long intended to make homemade marshmallows, without ever getting around to it. I actually keep the necessary ingredients in the pantry all the time, so this made a good choice for Scratch-Made Sunday! Personally, I'll now find it difficult to enjoy store-bought marshmallows, these are so creamy dreamy and easy to personalize with different flavours.
- 3 3/4 tsp unflavored gelatin
- 1/2 C ice cold water, divided
- 3/4 C sugar
- 1/2 C light corn syrup
- 1/8 tsp kosher salt
- 1/2 tsp vanilla
- 2 Tbsp powdered sugar
- 2 Tbsp cornstarch
1. Combine gelatin and 1/4 cup of the cold water in the bowl of a stand mixer fitted with whisk attachment. Do not mix, allow to sit while continuing with next steps.
2. In a medium saucepan, stir together remaining 1/4 cup water, sugar, corn syrup and salt. Cover and cook at medium high heat for 2-3 minutes. Uncover, clip a candy thermometer to side
of pan, and continue to cook until the mixture reaches 240°F. Remove from heat immediately upon reaching that temperature.
3. With the mixer running on low speed, slowly pour the sugar syrup down the side of the bowl into the
gelatin mixture. Once all syrup has been added, increase speed to high. Continue to whisk until mixture is lukewarm and very thick, approximately 6 to 8 minutes. Add the vanilla during the
last minute of mixing (if you'd like to make peppermint marshmallows, replace vanilla with peppermint extract).
4. While mixture is whisking, prepare pan. Combine powdered sugar and cornstarch in a small bowl. Lightly spray an 8x6" pan with nonstick cooking spray. Add sugar-cornstarch mixture and shake to coat the
bottom and sides of the pan. Return the remaining mixture to the bowl
for later use.
marshmallow fluff is ready, pour the mixture into the prepared pan, using a lightly oiled
spatula for spreading evenly. Dust the top with enough of
the remaining sugar-cornstarch to lightly cover. Reserve the
rest of the sugar-cornstarch mix. Let marshmallows sit uncovered for at least 4
hours or overnight.
6. Turn pan out onto a cutting board and cut into 1-inch squares
using a pizza wheel or knife dusted with the sugar-cornstarch
mix. Once cut, lightly dust all sides of each marshmallow with the
remaining mixture. Can be stored in an airtight container for several weeks.
Robyn's notes: this really isn't at all difficult, it's just time-consuming and there is a lot of dish-washing that can't be put off (get those sugar syrup- and marshmallow fluff-covered items soaking in hot water right away or you'll be chipping away at them for ages!). I find it actually fairly soothing to make candy, but don't get complacent! Sugar syrup at 240°F is a burn waiting to happen if you're not paying attention! If you can get unflavored gelatin in a large canister, it's easy to measure out. Otherwise, this is 1 1/2 packets from the box. Watch me demonstrate this recipe on youtube!
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently