Homemade MarshmallowsPosted on Jan 4, 2012 | 38 comments
Making marshmallows at home is easier than you think. And once you try these fluffy little pillows it'll be hard to return to store-bought.
Author: Adapted from Jam It, Pickle It, Cure It
Recipe Type: Dessert
Yield: Makes 16 to 36 marshmallows (depending on size)
- ⅔ cup water, divided
- ¾ ounces unflavored gelatin
- 1 cup granulated sugar
- 1 cup light corn syrup
- Pinch of kosher salt
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar, for dusting
- Lightly oil the inside of an 8 by 8-inch pan (mine was slightly bigger) with vegetable oil. Generously coat with confectioners' sugar and set aside.
- Pour ⅓ cup of the water into a bowl. Sprinkle the gelatin over the water and set aside.
- In a saucepan combine the remaining ⅓ cup water with the sugar, corn syrup, and salt. Place over medium-high heat and cook until it reaches 240F on a candy thermometer.
- Very carefully add the hot syrup to the softened gelatin.
- Add the vanilla and mix for 8 to 13 minutes, until the mixture becomes very white, stiff, and sticky. (A stand mixer is really the best tool for the job but I used an old-fashioned hand beater and a lot of elbow grease.)
- Spread the mixture into the prepared pan using a lightly oiled spatula. Set aside for at least 1 hour, or until the marshmallows are firm and cool.
- Run a wet knife around the edge of the pan to loosen the marshmallow sheet and remove it from the pan.
- Using a sharp, wet knife, cut into squares.
- Toss each marshmallow in the confectioners' sugar until completely coated (or use cocoa powder or shredded coconut!).
- Store separated by parchment or wax paper in a container. They should keep for at least a month. Do not refrigerate.
Gluten Free, Parve, Vegan, and Vegetarian (with animal product-free gelatin)