2/10/16

Homemade Marshmallows



When you pull out a squidgy, ultra-bright marshmallow from a new bag, I know it can be intimidating. They seem like a genuine feat of engineering, packed with all kinds of unnatural chemicals. But the homemade kind are in a league of their own. They are super creamy, soft, and versatile. An easy way to level up your hot chocolate game, or to make impressive gifts this winter.

I was hoping for white powdery snow, but I guess these will have to do.


Ingredients

3 packets of unflavored gelatin
1 cup ice water, divided
1 1/2 cup sugar
1/2 cup light corn syrup
1 tsp vanilla extract
1/2 cup corn starch

Preparation

1. In stand mixer bowl, add 1/2 cup water and the gelatin. Allow the gelatin to bloom while you make the syrup.
2. Melt the water, sugar, and corn syrup in a medium saucepan over medium-high heat. With a candy thermometer, cook the mixture without stirring, until it reaches a temperature of 240 F, or soft ball stage.
3. Once it hits 240 F, immediately take it off the heat. Slowly beat the gelatin mixture, and carefully pour the syrup down the side of the bowl.
4. Beat the entire mixture on high for 12-15 minutes, until lukewarm. During the mixing stage, at in the vanilla. Don't worry, the mallows won't smell pungent and gross the once they're dry.
5. While it is being beaten, prepare a 12 x 9 tin or dish. Spray with baking spray or oil, and tap 1/4 cup cornstarch around to lightly coat. When the marshmallow mixture is ready, pour evenly into the tin. Allow to set and cool for 3-4 hours at room temperature.
6. When the mixture is ready, slice individual pieces with a sharp knife. Toss the squares in the remaining 1/4 cup cornstarch and toss in a sieve to remove excess powder. Store in a cool, airtight container.







Happy Baking!

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