Homemade Marshmallows
(Two Varieties)
Homemade marshmallows are so yummy & probably easier to make than you think. They do take some patience, since you have to give them time to set & cool. You will need a candy thermometer for this recipe. This is the perfect morning or afternoon activity, then you can leave them to do their thing while you do something else. The light & fluffy recipe is perfect for the marshmallow you want to eat all on its own. They’re also delicious as part of a dessert tray or dipped in chocolate fondue. The soft & chewy version are a little sturdier, perfect for roasting & making s’mores with. Either way, you can’t go wrong with these delectable treats. Either marshmallow can also be flavored and colored any way you like it. Just stir in a very small amount of extract, emulsion or food coloring (just a couple drops) right before pouring the mixture into your greased pan.
Light & fluffy
1 TBsp plus 2 tsp Unflavored Gelatin Powder
Canola Oil, for greasing pan
Cornstarch, for dusting pan
1 cup Sugar
2 TBsp Light Corn Syrup
3 Large Egg Whites
In a small bowl, mix 1/3 cup lukewarm water with the gelatin then set aside for 15 minutes. Grease an 8 inch square pan with the oil & lightly dust with cornstarch. Make sure to tap out any excess. You can always use a round pan if you don’t have a square one, you’ll just have some strangely shaped pieces around the edges.
In a small saucepan, mix another 1/3 cup of water with the sugar, and bring to a boil while stirring. Add the corn syrup and cook over med/high heat until the syrup reads 260 degrees on a candy thermometer. Do not stir. Remove from heat and mix in the gelatin until fully dissolved.
In a stand mixer or with a hand mixer, beat egg whites until soft peaks form. With the machine going, drizzle the hot syrup into the whites very slowly. Once combined scrape the completed mixture into your greased pan. Get the surface as smooth as you can.
Let stand for 3 hours or more, until completely set. Run a knife or spatula around the edges of the pan. Lightly dust your cutting board with cornstarch to keep the marshmallows from sticking. Invert the pan on top of the board and tap gently to release them. Lightly grease a sharp knife with a bit of oil (helps marshmallows not stick). Cut into desired sized pieces. I like to toss all the cut marshmallows in a bit more cornstarch, so the sticky edges get a light coating and won’t stick to each other.
Best if eaten immediately but will keep in an airtight container for several days. They also keep really well in the freezer, just double wrap them. Enjoy!
Soft & chewy
2 TBsp Unflavored Gelatin Powder
Canola Oil, for greasing pan
2 cups Sugar
2/3 cup plus 3 TBsp Light Corn Syrup
3 TBsp Honey
Cornstarch for dusting
Grease an 8 inch square pan and a sheet of parchment paper (big enough to cover the top of the completed marshmallows) with oil. In a medium glass or metal bowl, combine the gelatin with 1/2 cup plus 2 TBsp cold water. Let stand for 15 minutes. Place the bowl over a simmering saucepan (make sure bottom of bowl doesn’t come into contact with water) and cook/stir until the gelatin dissolves and the mixture is smooth.
While your gelatin is cooking, in a medium saucepan, mix the sugar, corn syrup, honey and 1/3 cup plus 2 TBsp of water. Bring to a boil and stir to make sure the sugar dissolves. Cook over med/high heat until it reaches 250 degrees on a candy thermometer.
Have a stand mixer with a whisk attachment or a hand mixer standing by. Scrape/pour hot sugar mixture and gelatin mixture into bowl and beat on high until you have a smooth foam, 3-4 minutes. Scrape the completed mixture into your greased pan. Get the surface as smooth as you can. Press the greased sheet of parchment paper on top and let stand for 3 hours or more, until completely set.
Remove parchment and run a knife or spatula around the edges of the pan. Lightly dust your cutting board with cornstarch to keep the marshmallows from sticking. Invert the pan on top of the board and tap gently to release them. Lightly grease a sharp knife with a bit of oil (helps marshmallows not stick). Cut into desired sized pieces.
Best if eaten immediately but will keep in an airtight container for several days. They also keep really well in the freezer, just double wrap them. Enjoy!