For a long time I have wanted to try and make homemade marshmallows. And since we had so much time off for New Years this year I thought it was the perfect opportunity to try it out.
I wanted to have them on New Years day and they need to dry out over night so we made them on New Years Eve. The mini-steams asked about every hour if they were ready to eat yet.
- 3 packets unflavored gelatin
- 1 c cold water divided
- 1 c light corn syrup
- 1 1/2 c sugar
- 1/4 t kosher salt
- 1 t vanilla
- cooking spray
- powdered sugar for dusting
- In a mixing bowl put in the 3 packets of gelatin. Put the whisk on the mixer.
- Pour 1/2 c of the cold water on top of the gelatin and let sit for about 15 min. This will let the gelatin get soft.
- While the gelatin is softening put 1/2 c water, sugar, corn syrup and salt in a sauce pan. Use a larger sauce pan than you think you’ll need. The sugar mixture is going to bubble A LOT.
- Heat over medium high heat until it reaches 240 deg F. You will want to use a candy thermometer to measure the temperature exactly.
- Once the sugar mixture gets to 24o turn take it off the heat.
- Turn the mixer on low and let the gelatin mix for a minute. Then slowly pour in the sugar mixture.
- Once all the sugar mixture has been added turn the mixer up to high. Leave the mixer run for 10 – 15 minutes.
- While the mixer is running spray a 9×13 pan with cooking spray. Then dust it with powdered sugar.
- After 10-15 minutes the mixture will have increased in volume and look like marshmallow fluff. Add the vanilla and mix for another minute or two. (there’s one of the mini-steams excited about his marshmallows)
- Spray a rubber spatula with cooking spray. Pour the mixture out into the pan and smooth it out as best you can with the spatula. You will need to work quickly.
- Dust the top of the marshmallows with powdered sugar.
- Let the marshmallows sit for at least 4 hr or up to over night. They need to dry out a little to get the right texture.
- Turn the marshmallows out on to a cutting board that has been dusted with powdered sugar.
- Cut into squares with a pizza cuter, or kitchen sissors, or sharp knife that has also been dusted with powdered sugar.
- Roll the cut marshmallows in more powdered sugar to keep them from sticking.
- Store in an air tight container and store for up to two weeks. (But, somehow I don’t think they will last that long!)
And while your at it, you may as well have a cup of cocoa with marshmallows!I have to say that the s’more were my favorite. These marshmallows don’t roast up like store bought ones. Mr. Steam said they wouldn’t catch fire, and they didn’t get as toasty brown. But that could also have something to do with the fact we didn’t have good embers to cook over. But they get eewy gooey much better than the store bought, and they meld their flavor MUCH better with the chocolate and graham cracker.
And Mr. Steam’s response “Over the years you have made some amazing things. But these marshmallows…. just WOW!”
Yep, I am thinking they are a keeper!