You HAVE to try this
I know that it’s super easy to buy Marshmallows at the store, but, one time.. you do have to try to make them on your own.
Our first time making marshmallows was inspired by the Middle guy who’d asked me where they came from and how they were made… (He loves the Food Network and ‘unwrapped’ which tells such stories… can you tell?)… so we made a batch, and YUM… so much nicer than the store bought kind.. and… the cool thing is you can create your own flavored marshmallows… though we haven’t yet done that.
3 envelopes Knox Gelatin (unflavored)
3/4 Cup Cold water (divided)
2 Cups sugar
2/3 Cup Karo Syrup (or generic Corn Syrup as I used)
1 Tbsp pure Vanilla Extract ( I haven’t tried with imitation, but I’m sure it would be fine)**
Cooking spray or trace butter
Candy thermometer (if you have one)
9×11″ baking pan
Mix the 3 envelopes of gelatin with 1/2 Cup cold water in mixer bowl and allow to ‘bloom’ for 10 mins.
While the gelatin is blooming mix sugar, corn syrup and 1/4 cup cold water in heavy sauce pan and bring to a boil.
If you have a candy thermometer, boil until sugar mixture is 250 degrees F. If not, boil until solution meets the hard ball stage (drops of the solution will form a hard ball when dropped into cold water) My boiling time was approximately 3-4 mins to get to the hard ball stage.
Slowly pour the VERY HOT** (don’t forget how hot this is!) sugar solution into the mixer bowl with the mixer on low.
When all of the sugar solution has been added, slowly increase the mixer speed until it is on high. Mix the sugar solution with the gelatin on high until the amount of marshmallow has stopped increasing.
The solution will be VERY sticky and still quite warm. Scrape down the sides periodically to ensure that all the sugar is thoroughly mixed into the marshmallow solution.
While the mixer is going. Prepare your 9×11″ pan by buttering (or use cooking spray) the bottom and sides, and then dusting with powdered sugar.
When your marshmallow has stopped increasing in size, lower your mixer speed to medium – low and add 1 Tablespoon of Vanilla ** or, whatever flavoring you desire.. such as cinnamon, coconut, almond… there are a wealth of flavoring extracts out there begging to be tried in a marshmallow!
When the vanilla is mixed in, give it another 30 seconds or so on high and then pour your solution and spread in the prepared 9×11″ pan.
Allow to sit overnight (or several hours at least) in the pan, uncovered (or if it freaks you out to not cover it, leave uncovered for an hour or so and then lightly cover with saran wrap, being careful not to let the saran touch the marshmallow as it is INCREDIBLY sticky.)
Sprinkle the top of the marshmallow with powdered sugar.
To remove from pan, start on one of the short sides and gently pull (with powdered sugared fingers) on the corners releasing the marshmallow from the pan until the entire marshmallow rectangle is removed.
Place the marshmallow on a lightly powdered sugared surface. Cut into squares in one of two ways, using powdered sugar dipped kitchen scissors, or my favorite… with a Pampered Chef pizza cutter dipped periodically in powdered sugar. As you cut your strips and then squares, dredge the marshmallow in powdered sugar so that the marshmallows will be easy to handle.
Store in a zip lock bag, or air tight container for 2 weeks if they even last that long! Homemade marshmallows are great alone, or better yet… in hot cocoa.. they melt quickly and are so yummy and gooey you can’t have just one!
Ok.. now I need another cup of cocoa…