Homemade Marshmallows

  • Currently 4/5
Basic vanilla recipe, with tips for other flavors and finishes.  Marshmallows will keep several weeks at room temp in an air-tight container.  From Brownie Points Blog.
2 gelatin evelopes
3/4 cup water
1 Tbl vanilla extract
3 cups sugar
3/4 cup water
1 1/4 cups corn syrup
1/2 tsp slt
rice flour
confectioner's sugar
1. Line a 9x13 pan and a loaf pan with parchment paper. Coat the paper with vegetable oil or non-stick spray.
2. Fit a stand mixer with the whisk attachment. In the mixer bowl combine the 3/4 cup of water with vanilla extract. Sprinkle the gelatin over the liquid to bloom (soften).
3. Add the sugar, salt, corn syrup, and remaining 3/4 cup water to a heavy saucepan. Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and
continue to cook without stirring until it reaches the soft-ball stage (234-240 F).
4. With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the awaiting gelatin mixture. Be careful as the hot syrup is very liquid and hot at this point and some may splash out of the bowl; use a splash guard if you have one. When all of the syrup is added, bring the mixer up to full speed.
5. Whip until the mixture is very fluffy and stiff, about 8-10 minutes. Pour marshmallow into the lined pans and smooth with an oiled offset spatula if necessary. Allow the mixture to sit, uncovered at room temp for 10 to 12 hours.
6. Mix equal parts rice flour and confectioners sugar and sift generously over the rested marshmallow slab. Turn the slab out onto a cutting board, peel off paper and dust with more sugar/starch mixture. Slice with a pizza cutter into desired shapes. Dip all cut edges in sugar/starch mixture and shake off excess powder.
Variation #1: Replace first measure of water (with which the gelatin is bloomed) with ½ cup fruit puree and ½ cup of water.

Variation #2: Replace one third of the sugar with ground up flavored sugar candies.  Consider Red Hots, Butterscotch hard candies, Lemonheads, and Root Beer Barrels.

Three drops of peppermint essential oil makes Peppermint Marshmallows. Add little drops of red food coloring to the freshly poured surface and swirl with a toothpick to decorate.


Member since Sep 2007

More recipes like this one...