Homemade marshmallows are amazing, nothing at all like store-bought. As a matter of fact, after tasting homemade marshmallows you will probably never buy the bagged store marshmallows again. It’s interesting how manufactured food has a way of not tasting nearly as good as freshly made foods. Also interesting how oftentimes we don’t even realize what a food actually tastes like until unless we make it from scratch ourselves, or a friend shares with us. Homemade marshmallows are very easy to make.
Homemade marshmallows, aside from just eating them, are excellent in hot chocolate, s’mores, rice crispy treats, sweet potato pie, or any other recipe that you would add marshmallows.
Ingredients you will need to Make Homemade Marshmallows:
- 3 packages (1/4-ounce each) unflavored gelatin
- 1 cup (8 ounces) cool water, divided
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1 cup (11 ounces) light corn (or golden) syrup
- 1/8 teaspoon salt
- 2 tablespoons vanilla extract (Madagascar Bourbon Pure Vanilla Extract is superior to all others)
- confectioners’ sugar; to sprinkle on the bottom, top and sides of marshmallows
Optional: you can flavor your marshmallows with peppermint, cocoa powder, or espresso powder.
Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F.
Add vanilla towards the end of the mixing time.
Optional Flavoring: This is also the time to add a few drops of peppermint oil, if desired, instead of vanilla extract. Or try 1/2 teaspoon espresso powder for a coffee-flavored treat. To use the crushed peppermint candies, which will tint the marshmallow pink and add flavor, stir the candies into the marshmallow mixture, leaving some swirls of plain white.
Spread the marshmallow mixture into a greased and parchment lined 9″ x 13″ pan (glass or ceramic is best).
Use your wet hands to smooth and flatten the marshmallows. Sprinkle confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting.
Use a greased knife or cookie cutters to make squares or other shapes.
Yield: about 100 1″ squares.
Tip: For softer, “creamier” marshmallows (though still stiff enough to cut), reduce the amount of gelatin to 2 packets.Transparency & Appreciation: I want all of my readers to know that I do provide links on this blog to other businesses that sell products that I use and love, I will never post a link to anything that is inconsistent with my ideology.
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