Depending on where you are in the U.S. of A., a dusting or blanket of frosty white stuff might be covering everything outside. Here in the Mid South, our temps are sitting in the 50’s. No chance of snow for us, yet. But every time I hear Dean Martin’s “A Marshmallow World” I am swirled back to our blustery stay in the Buffalo, NY region. Cue the music… “It’s a marshmallow world in the winter…”
Around this time of the year on the Great Lakes, lake effect snow is the real deal. The lakes aren’t always frozen over, so when winter storms move across them more moisture is picked up from the warmer water. The end result? A fluffy marshmallow world!
Crisp and pure white. Fresh snow is definitely beautiful. But after several months of staring at it, shoveling and snow-blowing, and drying out from being in it, snow is tiresome. One spring we had so much piled up, the dogs ran over the top of the fence and out of the backyard. The piles were even taller than Son A and B!
This year I decided to tackle Homemade Marshmallows again and the end result did not disappoint. Fluffy, pillowy and soft. Just a touch of vanilla and a slight sweetness. These aren’t your average Stay Puffed marshmallows! If you can boil sugar, water and corn syrup together, then you can make Homemade Marshmallows. Just make sure you have a candy thermometer to help reach the soft-ball stage of candy making (235-240 degrees F).
Here’s the gist of marshmallow making:
Homemade Marshmallows are delightful eaten by themselves or plopped into a steamy mug of cocoa. Feel free to adjust different extracts in place of the vanilla, or add gel food coloring to brighten up the mallows. Now it’s definitely a marshmallow world!
Homemade Marshmallows
Pillowy-soft, lightly sweetened and perfect for cocoa…or eating, Homemade Marshmallows are easy to make and gift during any time of the year.
- Total Time: About 7 Hours (Minimum)
- Yield: 54–60 Marshmallows 1x
Ingredients
2/3 c. powdered sugar, sifted
6 T. cornstarch
3–1/4 oz. packages unflavored gelatin*
1 c. cold water, divided
1 c. light corn syrup
1–1/2 c. granulated sugar
1/4 tsp. salt (kosher, table or sea)
1 T. vanilla
Instructions
Combine powdered sugar and cornstarch in a bowl. Generously spray a 9 x 13-inch baking pan with nonstick spray. Dust heavily with sugar cornstarch mixture, but reserve excess sugar mixture for dusting marshmallows with. Set pan aside.
In a large bowl, pour 1/2 c. cold water in and sprinkle the 3 packages of unflavored gelatin over the top. Stir to combine. Let sit to bloom gelatin.
In a large saucepan set over medium-low heat, combine 1/2 c. cold water, corn syrup, granulated sugar, and salt. Using a candy thermometer, bring the syrup mixture to a boil. Use a water-moistened pastry brush to wipe down any crystals that form on the pan sides. Bring mixture to the soft-ball stage (235-240 degree F). Remove from the heat and let cool for 5 minutes.
Using a standing or hand-held mixer, turn the mixer on to low and slowly drizzle hot syrup onto bloomed gelatin. Be careful as temperature will be very hot. Gradually increase the speed to high. Whip mixture until the texture is white, fluffy and shiny, about 10-15 minutes. During the last minute or so, whip in vanilla.
Pour mixture into prepared pan. Smooth the top with a spatula and let marshmallows sit uncovered at room temperature for a minimum of 6 hours, or up to 48 hours.
When ready to cut, generously dust a piece of parchment or wax paper with part of the cornstarch mixture. Turn marshmallows out on the dusted paper. Cut marshmallows into 1-inch size cubes using a sharp knife. If needed, dip knife into hot water and wipe off after each cutting. Use remaining cornstarch mixture to coat all sides of the cut marshmallows. Store in a covered container in a single layer, or in between parchment/wax paper, for up to 2 weeks at room temperature.
Notes
*Knox brand gelatin can be found in the baking aisle of your local supermarket.
IMNPB
Recommended To You
