Wednesday, November 20, 2013

Homemade Marshmallows

How to make marshmallows at home
It's the week before Thanksgiving (btw, yummy recipes to come!) and I honestly am looking forward to just have a week to spend with family! Since I'm going to be in New York until Thanksgiving Eve, I made some homemade marshmallows that I could store away until Thanksgiving. This easy to replicate recipe takes little effort and taste delicious toasted over dark chocolate or peanut butter cups. Trust me, it's literally the best thing in the entire world. 

How to make marshmallowsHomemade marshmallows
Homemade Marshmallows, makes one 8x8 pan (or two if you like them thin like me).
Needed: 1/3 cup powdered sugar, 1/3 cup corn starch, 1 cup water, 3 packets of gelatin (each is 1/4 ounce), 1 1/2 cup sugar, 1 cup light corn syrup, 1/4 teaspoon salt, 1/2 teaspoon extract (I used vanilla and mint). 
In a bowl combine the powdered sugar and corn starch. Spray a 8x8 pan with non-stick cooking spray and lightly dust with some of the powdered sugar and corn starch mixture. Set the rest aside.

Set up your stand mixer with a whisk attachment. Pour 1/2 cup water and the 3 packages of gelatin into the bowl and allow that to sit for 10 minutes (don't mix it). In the meantime, in a pot over high heat stir together 1/2 cup water, the sugar, the corn syrup and salt. Attach your candy thermometer and allow mixture to reach 240 F. Remove from heat. Start your mixture on low and pour the hot sugar water into the mixer as it is running. Be careful! I always use my splash guard for this step. Once you've poured in all the sugar water turn the mixer on high and beat until white and fluffy (7-10 minutes). During the last minute of mixing is when I add my extract of choice. For the mint marshmallows I usually add a drop or two of green food coloring too, but that's totally optional. Pour marshmallow batter into your prepared dish, sprinkle with the powder sugar/corn starch mixture, cover and allow to set overnight.
Diy marshmallows
Go around the edge of the pan with a knife and plop the marshmallows out onto a cutting board. Cut with a pizza cutter, or you can use cookie cutters to create shapes. Then dip the marshmallows in a little more powdered sugar to prevent them from sticking to each other if you plan to store some for later.
Marshmallow recipe
I love how you can control the shape of homemade marshmallows; creating the perfect s'more size! If you don't use all your marshmallows that day store them in an airtight container (otherwise they will dry out) for up to a week. 

Enjoy and don't fear the candy thermometer. 

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