Introduction: Homemade Marshmallows Recipe
Move over chestnuts, 'cause you're not the only treat that's going to be roasting on an open fire this holiday season. These Homemade Marshmallows are like enchanted pillowy clouds when you bite into them. Package them up and they'll make the perfect little gift this Christmas. And the lucky ones who receive them can roast them, add them to hot cocoa, or enjoy them right away! To make them you're going to need:
3 packages of unflavored gelatin
1 1/2 cups of granulated sugar
1 cup of light corn syrup
1 cup of water
1/4 teaspoon of kosher salt
1 tablespoon of pure vanilla extract
and 1 cup powdered sugar
First, you're going to take the gelatin packets and pour them into your mixer's bowl. What you're doing is hydrating the gelatin grains because it won't work if its dry. When you add water to it, it'll form this gel-like consistency that'll work miracles in this recipe! Now let it sit while you start working on the sugar syrup.
combine the sugar, corn syrup, salt, and 1/2 cup of water in a small saucepan and cook over medium heat until your candy thermometer reaches 240 degrees. This will take about 8-10 minutes depending on how hot your burner is.
Once the syrup is ready and your gelatin is fully bloomed it's time to whip them together. With your mixer on low speed, slowly pour the sugar syrup into the bowl and let it mix with the bloomed gelatin. Then turn up your mixer to high speed and whip it up until the mixture is really thick, about 13 minutes. During the last minute, you can add any colors or flavorings you'd like. Today, I'm going to add some red to make it pink and I'm going to add vanilla extract. But you can add peppermint, lemon, lavender...anything goes!
So while the mixer's doing it's thing, let's prepare our pan. I like to use a 9x13 inch baking pan with a sharp edge. Grease the bottom and sides of the pan with some cooking spray, and then line the bottom with some parchment paper. This will make it easier to remove the marshmallows later.
Now take about ¼ cup of powdered sugar and generously dust the pan. You want it completely covered with powdered sugar so that the marshmallows don't stick later.
After 13 minutes of mixing, your marshmallow mixture is going to start to look really thick and fluffy. Now, we're in a sticky situation... literally. Take your spatula and spray both sides with some cooking spray and pour your marshmallow mixture into the pan. WIth your spatula, spread it out evenly and smooth the top. Hit the top with some more powdered sugar and let it sit uncovered, 8 hours or overnight to dry out.
When it's ready, lay your marshmallow sheet on a board pre-dusted with powder sugar, and cut them however you'd like. If you'd like use a cookie cutter for some fun shapes, and then dust your pieces with some more powdered sugar.
Not only do these marshmallows taste amazing, they also make the cutest little favors or edible gifts. I like to package them up like this and pair it with some hot chocolate. They're perfect for making s'mores too!
I hope you had fun making these puffy little treats.
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