I'm putting together a box of home made goodies for shipping to my soldiers and decided to try my hand at making marshmallows. They seem so intimidating but the instructions were pretty simple. After making this first batch I have to say I can't wait to try flavoring with various other flavors! The hardest part was leaving the syrup alone while it came to a 'firm ball' stage on the stove.
Now that I've tasted these little morsels....I'll NEVER buy marshmallows again. I hope you'll give them a try! You need a candy thermometer for this. I recommend a stand mixer but I managed to make the recipe with a hand mixer.
- 2 1/2 tablespoons powdered gelatin
- 1/2 cup water
- 1 1/2 cup sugar
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon vanilla extract (you can divide and flavor with other extracts if you want to experiment)
- Powdered sugar and cocoa for dusting
- Prepare a pan. Line with foil and sift powdered sugar or cocoa powder. (If you plan to do a final dusting of raspberry powder I recommend just powdered sugar).
- Put 2 1/2 tablespoons of powdered gelatin (3 packets) in the bowl of your mixer and pouring 1/2 cup cold water over it.
- Let this sit for 20 minutes while you work on your sugar mixture.
- Put 1.5 cups of sugar, 1 cup of corn syrup, 1/4 teaspoon of salt and 1/2 cup water in a heavy saucepan over medium heat.
- Stir until the sugar has dissolved.
- Brush down the sides of the pan with a wet pastry brush.
- Insert your candy thermometer and let cook without stirring, until it reaches the firm ball stage (244 degrees Fahrenheit).
- Once it reaches firm ball, remove it from the heat immediately and pour it into the mixer on low speed. Increase the speed to high and let run for 15 minutes. The mixture will fluff to just a little over double in size.
- Reduce speed to low and add 1-teaspoon vanilla extract (or divide and use other flavored extracts) and mix until incorporated.
- Pour the marshmallow mixture into the powdered pan.
- Wet your hands and spread it to your desired thickness.
- Sift more powdered sugar over surface and let sit for an hour or more to dry.
- When youâre ready, use small cutter shapes dipped in hot water to cut out your marshmallows, or slice into squares with a knife.
- Dust again in cocoa or raspberry powder for an alternate color and flavor.
|Amount Per Serving||%DV|
|Serving Size 38g|
|Recipe makes 24 servings|
|Calories from Fat 0||0%|
|Total Fat 0.03g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 23.65g||6%|
|Dietary Fiber 0.0g||0%|