Homemade Marshmallows
Ingredients
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- nonstick spray
- sanding sugar
Instructions
- Place gelatin into the bowl of a heavy-duty stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, about 7 to 8 minutes. Once the mixture reaches temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you've added all the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and lukewarm, about 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping, prepare the pan.
- Combine confectioners' sugar and cornstarch in a small bowl. Lightly spray a pan with nonstick cooking spray. I use a square silicone cake pan, but you can also use a glass or metal 9×13 pan. The smaller cake pan yields taller marshmallows, which I prefer. Add the sugar and cornstarch mixture and swish around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When the marshmallow mixture is ready, pour/scrape into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. It's very sticky, and you won't be able to get every last bit. Dust the top with the remaining sugar and cornstarch mixture to lightly cover. Once covered, you can use your hands to press evenly into place. Allow to sit uncovered overnight.
- Turn the marshmallows out onto a cutting board and cut into squares with a sharp knife or pizza cutter dusted with the sugar and cornstarch mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture to ensure no side is sticky.
- To decorate, put some cold water in a small bowl, and put your sanding sugars in separate bowls. Very lightly dip the top of the marshmallow into the water and then press into the sanding sugar. If you want to coat the entire marshmallow, paint the water on with a brush and then roll around in the sanding sugar to evenly coat. Allow to dry a couple of hours on a sheet pan lined with parchment paper.
- Store in an airtight container for up to 3 weeks.
With apologies to Darlene Love, it’s a marshmallow world in the winter. Except I’m not talking about snow. This marshmallow starts in the kitchen.
I’ve been making marshmallows for years, but I just started coating them with sanding sugar to get more of the peep-like effect. It’s probably too much sugar for some, but for those of us who love peeps, there’s no such thing as too much sugar.
Quick question for peep lovers … fresh or stale?
While I prefer coarse sugar over fine, these marshmallows are also delicious unadulterated. Dale normally doesn’t like marshmallows, but he loves these without the extra sugar. They would also make a great gift with hot cocoa mix and maybe a cute mug.
These will be packaged up and gifted. I usually use cellophane bags tied with a ribbon, but I might poke around and see what else is out there.
Oh, and yes, it makes a mess, but when it comes to cleaning up sugar, hot water is your friend.