When I first saw a recipe for home-made marshmallows I was a little intimidated. It looked like it was going to be difficult, but I had to try it! Am I ever glad I did as these marshmallows are delicious and not that difficult after all. I have made them for quite a few times and each time I make them someone is always amazed that you can actually make marshmallows from scratch.
So don’t be intimidated by the recipe, all you really need is a pot, a mixer and a candy thermometer. If you don’t have a candy thermometer and you are going to purchase one it isn’t something that has to cost a fortune. I actually have the best luck with the one that I paid less than $5.00 for from the grocery store and I think I have had it for over 10 years!
While the gelatin is softening in the bowl of the mixer you can heat the other ingredients on the stove to the required temperature. When you have reached the temperature be very careful when pouring the hot liquid down the side of the bowl – it is HOT! But once this step is done the mixer will do most of the work. All of a sudden after a few minutes it starts to turn white and fluffy – just like magic. Let it whip for at least 10 minutes so it is nice and thick.
When adding the vanilla you can also choose to add a few drops of food colouring at this time if you want coloured marshmallows. Once you have the mixture in the prepared pan, move quickly to smooth the top as it is sticky. Ensure you let it set the full 24 hours – I know it is hard to wait, but it really needs to set up. Then turn it out and cut away – you can even use cookie cutters to get all kinds of different shapes.
Packaged up in cellophane bags with a ribbon they make a yummy treat for Halloween! This trick makes an awesome treat!
- ⅔ cup icing sugar
- ⅓ cup cornstarch
- 1 cup cold water, divided
- 2½ tablespoons unflavoured gelatin
- ⅔ cup corn syrup
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Line a 9x13-inch pan with parchment paper and spray with non-stick cooking spray; set aside.
- In a small bowl, whisk together the icing sugar and cornstarch; set aside.
- Pour ½ cup of the cold water into the bowl of an stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. Let stand until the gelatin becomes thick.
- While the gelatin is firming up combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan. Over medium heat and bring to a boil, gently swirling the pan, until the sugar has dissolved completely and the mixture reaches 240 degrees F.
- With the mixer on low speed , carefully pour the hot syrup mixture into the gelatin mixture, letting it pour down the sides of the bowl to avoid splashing. Gradually increase the speed to high and whip until the mixture is very thick and stiff, 10 to 12 minutes, scraping down the bowl as needed. Add the vanilla and beat another minutes just until mixed in.
- Working quickly, scrape the mixture into the prepared pan using a rubber spatula that has been sprayed with non-stick cooking spray. Smooth the top into an even layer. Sift 2 tablespoons of the icing sugar mixture over the pan. Cover and let sit overnight at room temperature.
- The next day sift about 2 tablespoons of the icing sugar mixture onto a cutting board and turn the marshmallow slab out. Carefully peel off the parchment. Sift a thin layer of of the icing sugar mixture over marshmallow. Using a pizza cutter or a sharp knife that has been sprayed with non-stick cooking spray, cut into 1-inch strips one way, and then across the other way for square marshmallows. You can also use cookie cutters sprayed with non-stick spray to cut out shapes.
- Working with 3 or 4 marshmallows at a time, toss the marshmallows in the remaining icing sugar mixture, then shake in your palm to remove any excess powder. Marshmallows can be stored in an airtight container or bag for up to 2 weeks with parchment between the layers to avoid sticking.