Marshmallows are so yummy. We look at their jet-puffed perfectness and float away on visions of marshmallow topped yams, hot chocolate, and moon pies.
I first got the idea in my head to make marshmallows when a friend of mine reported that her “cookie a day” update was for graham cracker cookies with a from-scratch marshmallow filling. How fabulous! Marshmallows from scratch? I went straight home and pulled up marthastewart.com and pulled up the marshmallow recipe. Then I Googled and compared Martha’s to a recipe on Cooks.com and then to a recipe blogged by Smitten Kitchen. Ultimately I found Martha’s recipe to be the most friendly to the lay baker, and was pleased with the ingredients she listed, minus the vanilla bean. Smitten Kitchen’s recipe called for egg whites and as we have an egg allergy in our house we try to avoid using eggs in too pure a form.
Here is my recipe as it ultimately was used:
3/4 ounce gelatin
1/2 cup cold water plus an additional 1/4 cup water
2 cups granulated sugar
2/3 cup light corn syrup (which I used simply because I had some on hand, you can make them without as well)
pinch of salt
teaspoon of vanilla
vegetable oil (for greasing)
Oiling the pan is an excellent job for little hands. They have a great time scrabbling around and being silly with the vegetable oil. But double check to be sure that they covered the entire surface! Even in their zeal they can miss spots and you don’t want your marshmallow to stick to anything! Its a bond that almost can’t be broken.