Marshmallows are one of those things that you buy in bags, who needs to make them at home? Well, I do. I heard through the grapevine that homemade marshmallows are way better than store-bought. So true. Unfortunately, I had a failed attempt at making them a couple of years ago with two of my best friends. Maybe I’ll blame it on too much talking, not enough concentration. 🙂 Not one to be defeated, I decided to try my hand at ‘mallow making again. Success! Fluffy, sweet, and everything a store-bought marshmallow isn’t. A fun recipe, indeed!
Homemade Marshmallows Printer-Friendly Recipe
From: Martha Stewart
Makes: 24
Ingredients
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners’ sugar
Directions
Oil a 9×13 glass baking dish, then line with parchment paper (the entire pan, leaving a 2″ overhang), and brush the parchment paper with oil. Set aside.
In a medium saucepan, add granulated sugar, corn syrup, salt, and 3/4 cup of water. Stir to dissolve the sugar and bring to a boil over high heat. Once the mixture is boiling, do not stir and allow to cook until a candy thermometer reads 238 degrees. This takes about 9 minutes.
While the mixture is boiling, add 3/4 cup of cold water in the bowl of an electric mixer. Sprinkle the gelatin on top and let it soften for 5 minutes.
With a whisk attachment and your mixer on low, beat the hot syrup into the gelatin. Increase the speed gradually to high and beat until the mixture is very stiff, about 12 minutes. Beat in the vanilla. Pour the marshmallow mixture into your prepared baking dish and smooth the top with an offset spatula. Let the pan sit, uncovered, for at least 3 hours to allow the marshmallows to firm up.
On a clean work surface, sift 1 cup confectioners’ sugar. Remove the marshmallows from the pan onto the work surface, take off the parchment paper. Brush a sharp knife or cookie cutter with oil and cut the marshmallows into your desired size. Sift the remaining 1/2 cup of confectioners’ sugar into a shallow bowl. Toss the marshmallows in the sugar, this will add sweetness and make the marshmallows less sticky to handle. Store marshmallows in an airtight container for up to 3 days. Enjoy!
Oil a 9×13 pan (I used a smaller pan for thicker ‘mallows).
Line with parchment paper and oil again.
Place sugar, salt, corn syrup, and 3/4 cup of water in a medium saucepan.
Stir the mixture to dissolve the sugar and bring up to a boil.
Once boiling, do not stir. Boil until a candy thermometer reads 238 degrees (this is just reaching the soft ball stage).
Patience.
Sprinkle four packets of unflavored gelatin on top of 3/4 cup of cold water in a mixing bowl. Let sit for 5 minutes to allow the gelatin to soften.
Pour the boiled mixture into the softened gelatin.
Mix, mix, mix.
Gradually increase the speed to high and let it do its thing for 12 minutes.
12 minutes later…
Add in the vanilla. I was worried that not having clear vanilla would ruin the stark white color, but it didn’t!
Blend in the vanilla.
Stiff and ready to become marshmallows.
Pour into prepared pan and smooth the top with an offset spatula.
Let sit for at least 3 hours to harden.
Sift one cup of powdered sugar onto work surface.
Plop down your marshmallows and remove the parchment paper.
Sift the remaining 1/2 cup of sugar into a shallow bowl or pie plate.
Brush a knife or cookie cutter with oil.
Cut out marshmallows.
Well isn’t that pretty?
Since I used a smaller pan form my marshmallows, they came out rather thick.
Not a problem though, I just cut those bad boys in half…
And now I have two hearts!
Keep cutting away.
Toss the cut marshmallows in the powdered sugar. Now you’re ready to gobble them up!
