Friday, December 13, 2013

homemade marshmallows!


I'm going to let you in on a little secret. Bringing homemade marshmallows anywhere will automatically make you a super hero of a human. Anytime anyone finds out that yes, in fact,  you can make marshmallows from scratch lots of questions ensue and people start thinking you're a genius in the kitchen. It's pretty fantastic if you ask me. 


Another really good thing? Marshmallows are appropriate for everything! Summertime bbq's and bonfires? Yes! Fourth of July parties? Yep! Dip them in chocolate for Valentine's day! Or make a batch and dunk them in a steamy, creamy cup of hot chocolate when the weather turns colder. They really are great for everything since you can adjust the flavors with extracts and a little imagination. I'm itching to try orange extract and chocolate and a chai-flavored marshmallow. Sounds delicious to me. 


Homemade Marshmallows

inspired by my favorite recipe found here

2/3 cup water, divided
3 (1/4 teaspoon) packages unflavored gelatin
1 cup sugar
1 cup light corn syrup
pinch salt
2 teaspoons vanilla
1 cup powdered sugar

Butter an 8X8 pan and sprinkle with powdered sugar to keep marshmallows from sticking. Set aside.

Pour 1/3 cup cold water into the bowl of a stand mixer. Sprinkle all three packages of gelatin over the top and gently stir to moisten the gelatin. Let stand until softened.

Meanwhile in a heavy-bottomed pot mix together the remain 1/3 cup of water, sugar, corn syrup, and salt. Cook the sugar mixture over medium-high heat until a candy thermometer reaches 240 degrees. Remove from heat.

Turn the mixer on low and pour sugar mixture over the softened gelatin. Add in the vanilla and turn the mixer to high. Beat until the mixture is white, thick, and tripled in volume (usually about 8-10 minutes). 

Working very quickly, pour marshmallows into greased pan with an oiled spatula. With wet hands, press the mixture down and smooth the top. Sprinkle the top with a little powdered sugar. 

Let marshmallows stand for at least 3-4 hours or up to overnight. Remove from the pan, and cut with a very sharp knife. 

Place powered sugar and cut marshmallows in a large ziploc bag. Shake to coat - this will help store the marshmallows without them being too sticky. 



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