Thursday, April 21, 2011

How to Make Homemade Marshmallows

I have been dying to make homemade marshmallows ever since I found out you could. I had never had them before, but it seemed like I was seeing them everywhere. I started to feel left out on the marshmallow I gave them a try.

They are really simple to make and they taste good. I am not a huge marshmallow fan, but I will say they are better than store bought. I can't wait to try one in a cup of hot chocolate!

I used them as a shower gift, but I think they would be perfect at Christmas time with some homemade hot chocolate mix for a nice gift. These are plain, I just colored them pink for fun.

Next time I am going to try a flavor variation. I am dreaming of raspberry marshmallows and peppermint marshmallows. Doesn't that sound delicious...

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Recipe Source: Martha Stewart


Bitterroot Mama said...

They're easier to make than I thought! Thanks for the post.

Katie said...

Bitterroot Mama, oh, yeah...super easy to make!!

Misty said...

I will definitely be making these the next time I make hot cocoa for gifts...

Katie said...

Me too, Misty!!! Can't wait!!

Tiffanee said...

I have always been to scared to make these. Now you got me wanting to make them right now. What great packaging. So cute.

Katie said...


Oh, don't be scared, they seemed pretty much fool proof!!

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