Homemade Marshmallows

Homemade marshmallows (or as I like to call them, a little bite if heaven)

Marshmallows are good but homemade marshmallows are great and rather easy to make.
*(printable recipe at the bottom of the page)

Ingredients:

Three 1/4 oz packets of unflavored gelatin powder

7 tbsp water

1 1/2 cup granulated Sugar

1 cup light corn Syurp
1/2 cup water

2 egg whites
2 tsp vanilla extract
1/4 cup corn starch
1/4 cup powdered sugar

Supplies: 

Small sauce pan

Medium sauce pan

Whisk

Kitchen aide mixer (your can use a hand mixer but it makes it much more labor intensive)

Step 1

In a small sauce pan mix the gelatin and water over low heat disk until fully dissolved. 

Wisk until it is a pale beige color and is slightly thickened. Remove from heat.

Step 2 

Mix the water, corn syurp and sugar in a medium sauce pan. Bring to boil and stir until fully dissolved. 

Check the temp on your sugar mixture. Use a candy thermometer to monitor the heat until it measures 265 degrees.  (I got impatient and stopped at about 240 and mine turned out fine.)

It helps to multi-task and while you are waiting for the sugar mixture reach its temperature… 

Step 3

Put your egg whites I the KitchenAid with the wisk attachment and let it go till they are stiff.

Once sugar mixture is ready and egg whites are stiff you are ready to start mixing!

Step 4

With the KitchenAid on a low speed slowly poor the gelatine into the stiffened eggwhites. 

Step 5

Then, with the KitchenAid still on a low speed slowly poor the sugar mixture in.

Step 6

Slowly increase the speed as the mixture begins to thicken. 

At first it just sloshes around but it will start to look like marshmallow fluff after a few minutes. 

Leave the mixer on and continue to beat until the sides of the bowl have cooled off.

(I left mine at a medium high speed.)

It doesn't have to be ice cold, just not hot to the touch anymore.

This is the point you can add color if you want colored marshmallows.

Step 7 

While the marshmallow mixture in cooling take the cornstarch and powdered sugar and mix them together in a bowl. Use a large jelly roll pan (or two smaller pans), lightly grease with Crisco, and coat the bottom with thick layer of the powdered mixture. 

(I like to use my metal strainer to help sprinkle a nice even coat on the pan.) 

Step 8

Scoop the marshmallow mixture onto the pan and "spread" it out as evenly as possible.

This is the most challenging step because it is super sticky. A spritz of non-stick spray on the back of a spatula will help out.

Step 9

Coat the top of the marshmallows with a thick coat of the powdered mixture and then set aside to cool. It is recommended to let it set overnight. (I was on a deadline and only let them set for 4 hours. It worked just fine for me.)

Step 10
Using a mini cookie cutter or a knife cut the marshmallows into what ever shape you'd like.

Toss them in a bag as you cut them with some of the cornstarch powdered sugar mixture and occasionally seal and shake the bag to coat the sides of the marshmallows so they don't stick together.

Now you have incredibly delicious homemade marshmallows!

Start munching on them now….

...or toss a few onto a cup of hot chocolate and enjoy! 

Homemade Marshmallows

Ingredients:

Three 1/4 oz packets of unflavored gelatin powder

7 tbsp water

1 1/2 cup granulated Sugar

1 cup light corn Syurp
1/2 cup water

2 egg whites
2 tsp vanilla extract
1/4 cup corn starch
1/4 cup powdered sugar 

1. In a small sauce pan mix the gelatin and water over low heat disk until fully dissolved. 

Wisk until it is a pale beige color and is slightly thickened. Remove from heat.

2 . Mix the water, corn syurp and sugar in a medium sauce pan. Bring to boil and stir until fully dissolved. 

Use a candy thermometer to monitor the heat until it measures 265 degrees. 

3. Put your egg whites I the KitchenAid with the wisk attachment and let it go till they are stiff.

4. With the KitchenAid on a low speed slowly poor the gelatine into the stiffened egg whites. 

Then, with the KitchenAid still on a low speed slowly poor the sugar mixture in.

6. Slowly increase the speed as the mixture begins to thicken. 

Leave the mixer on and continue to beat until the sides of the bowl have cooled off.

7 . While the marshmallow mixture in cooling take the cornstarch and powdered sugar and mix them together in a bowl. Use a large jelly roll pan, lightly grease with crisco, and coat the bottom with thick layer of the powdered mixture. 

8. Scoop the marshmallow mixture onto the pan and "spread" it out as evenly as possible.

9. Coat the top of the marshmallows with a thick coat of the powdered mixture and then set aside to cool. It is recommended to let it set overnight. 

10. Using a mini cookie cutter or a knife cut the marshmallows into the shape you'd like.

Toss them in a bag as you cut them with some of the cornstarch powdered sugar mixture and occasionally seal and shake the bag to coat the sides of the marshmallows so they don't stick together.

Recipe adapted from:

The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making

by Alana Chernila