After making a ton of homemade hot cocoa mix, I was anxious to get started on homemade marshmallows. I am totally in love with marshmallows but have never made them myself. The actual making of the marshmallows wasn’t too bad. I was very excited when during my mixing the clear liquid began to transform into fluffy white clouds.
My first complication came when I tried transferring the mixture from the mixing bowl to the cookie sheet. It was sticky and didn’t want to go anywhere. After several attempts I covered my hands with oil, grabbed the mixture, and spread it out. It took about 3 coatings of oil on my hands but I got it in the pan. The mixture looked wonderful.
The second complication came after I began to cut the marshmallows. Cutting them proved to be easy; dipping each individual marshmallow was the hard part. I was so happy my husband was busy with other things because our entire kitchen was covered in powdered sugar. The sink, the counter, the kitchen table, the floor, and me…EVERYTHING was covered.
In the end, it was a long process but one that was more then worth it. I packaged the marshmallows with cute tags and wrapped them along with the homemade hot cocoa mix. My husband and I tried some of each and it’s true what people say-once you eat a homemade marshmallow you’ll never eat store bought again. The homemade ones melt very slowly in hot cocoa so they are there almost to the end. They also have a better taste-not chalky or syrupy sweet like the store bought ones. I will definitely be making these again, even after the powdered sugar fiasco!
Homemade Marshmallows (recipe from Alton Brown )
3 packages unflavored gelatin
1 c. cold water, divided
1 ½ c. sugar
1 c. light corn syrup
½ t. salt
1 t. vanilla
½ c. powdered sugar
¼ c. cornstarch
1. Combine the powdered sugar and cornstarch. Lightly spray a 13 x 9 cookie sheet with cooking spray. Sprinkle with the powdered sugar mixture to coat the bottom and sides. Save the rest of the sugar mixture for later.
2. Put the gelatin in the stand mixer mixing bowl with ½ cup cold water. Stir gently.
3. In a small saucepan combine the remaining ½ cup water, sugar, corn syrup, and salt. Cook over medium heat. Clip a candy thermometer on the side of the saucepan and boil until the temperature reaches 240 degrees, about 10 minutes. Immediately remove from heat.
4. Using the paddle attachment, turn the mixer on low. Slowly pour in the sugar mixture. Once all the sugar mixture is in the bowl, turn the mixer on high. Continue to mix until your mixture because very thick and is white, about 15 minutes. Add in the vanilla the last minute of mixing.
6. Turn the marshmallows out onto a cutting board and cut into 1 inch squares using a pizza cutter. Once cut, dip each marshmallow in the remaining sugar and cornstarch mix, covering each cut side. Store in an air tight container for 3 weeks.
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