IT’S A MARSHMALLOW WORLD IN THE WINTER…
These large pillow-y marshmallows are super easy to make and are perfect topping to a piping cup of cocoa. If you have felt scared to make them in the past, I’m here to tell you, YOU CAN DO IT.
They do require a little bit of time, a willingness to make a little mess, and a little bit of focus, but I promise the satisfaction of having made your own marshmallows is completely worth it.
Our recipe comes from The Food Network:
(Equipment needed: Stand mixer, candy thermometer, 9×13 baking pan)
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup ice water. Have the whisk attachment standing by.
1. In a small saucepan combine the remaining 1/2 cup of ice water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
2. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
4. While the mixture is whipping prepare the pan. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan.
6. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into squares using a pizza wheel dusted with the confectioners’ sugar mixture, or with a dusted chef knife. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For peppermint swirl marshmallows:
Substitute the Vanilla extract for 1 tsp of Peppermint Extract and after step 5, add about 12 drops of red food coloring and swirl them through the mixture using a knife or a toothpick.
There you go! We hope you enjoy making your very own marshmallow. Be sure to take some photos of your creations in your favorite CFL mug!