Homemade Marshmallows

This recipe from kingaurthurbaking.com was so fun to make. These marshmallows are so much better than store bought. It may take some time but I think it is totally worth it. They are delicious with a cup of hot cocoa. They also make perfect gift to give to friends and family around the holiday.  Let’s get baking!

INGREDIENTS:

• 3 packages (21g total) unflavored gelatin
• 1 cup cool water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract
•  1/4 cup powdered sugar (for the top)
• 1/4 cup cornstarch (for the top)

DIRECTIONS:

1. Mix the gelatin and 1/2 cup cool water in the bowl of a stand mixer fitted with a whisk attachment. Mix just till combined.  Set aside.

1. Now combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook over medium heat until the sugar is dissolved.

2. bump up the heat and cook, without stirring. Cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from heat.

3. With the mixer on low speed, pour the sugar syrup slowly into the softened (bloomed) gelatin. Increase the speed to high, and whip until the mixture is very fluffy and thick, and has cooled to lukewarm, 3 to 10 minutes (Depending on your mixer). The mixture should be cool enough that you can touch it without burning your fingers. Add in the vanilla after its thick and fluffy.

4. Spread the marshmallow mixture into a greased 9″ x 13″ pan with a parchment paper sling. Grease an offset spatula and spread the mixture evenly in the pan.

5. Let sit for several hours (or overnight) before cutting. Whisk the 1/4 cup of powdered sugar with the 1/4 cup cornstarch until well combined, this is going to reduce  sticking. With a small sifter cover a cutting board with the powdered sugar and cornstarch mixture to prevent it from sticking. Flip the marshmallow onto the board.

6. Again, sift the powdered sugar and cornstarch mixture on top. Use a greased knife or cookie cutters to make squares or other shapes.

7. Toss the marshmallows in a bowl with the mixture till all of the marshmallows are coated. Enjoy!

TIPS:

• For storage, place in a closed container, the layers separated by waxed paper or parchment paper.
• Use a stand mixer for better results than a hand mixer.
• For gift-giving, wrap marshmallows individually in twists of waxed paper, and store at cool room temperature. For storage, place in a closed container, the layers separated by waxed paper or parchment paper.
•  
   

Thanks for baking with me!

~ Natalie