If you have never had a homemade marshmallow, then you are missing out! Seriously. They are little pillows of sugary delight that don't even closely compare to their store bought sisters. In a good way.
Some people might feel intimidated to try making them because they seem a bit technical. But, honestly, as long as you have a candy thermometer lying around and you don't mind making a little powdered sugar mess in your kitchen, then you will be just fine! Scouts honor. ;)
You can cut them with cookie cutters to make cute shapes if you don't like the classic square. You can also add flavors (just don't over do it because the flavor will get stronger as the marshmallows set) like orange extract, almond, coconut, etc. Then you could dip them in dark chocolate (or a lower class chocolate if you can't handle the good stuff) and voila! The most scrumptious and adorable little sweets have just been created in your own kitchen. You will be so impressed with yourself.
|Homemade toasted marshmallows on chocolate and homemade graham crackers made an awesome s'more!|
You can find my homemade honey graham cracker recipe HERE.
1/2 cup (1 1/2 ounces) cornstarch
1/2 cup (1 3/4 ounces) powdered sugar, sifted
3 T. plus 2 t. unflavored gelatin powder (4 packets)
1/3 cup water, plus 1/2 cup
2 cups (14 ounces) granulated sugar
1/2 cup light corn syrup
1/2 vanilla bean (optional)
3 large egg whites
1 T. vanilla extract
pinch of cream of tartar
1/4 t. salt
Lightly coat a 9 x 13 pan with cooking spray. In a small bowl, combine cornstarch and powdered sugar. Dust the bottom and sides of greased 9 x 13 with mixture and tap the excess back into the bowl. Save the bowl of extra cornstarch and powdered sugar for later use.
In a small bowl, sprinkle the gelatin over the surface of the 1/3 cup water. Set aside.
In a small saucepan, combine the granulated sugar, corn syrup and 1/2 cup water. If using a vanilla bean, cut the vanilla bean open and scrape the seeds into the mixture. Cook the mixture over medium-low heat until it reaches 246º F (use a candy thermometer clipped to the pan).
While the mixture cooks, combine egg whites, vanilla extract, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. Once the syrup reaches 230º F, turn the mixer on low speed. When the mixture reaches 246º F immediately turn off the heat and whisk the softened gelatin into the hot syrup until there are no lumps.
With the mixer on low speed, slowly pour the hot syrup and gelatin mixture into the egg white mixture in a thin stream. When all of the syrup has been added, raise the speed to high. Continue to whisk until the mixture has cooled down to room temperature (you can tell by feeling the sides of the bowl) and stiff peaks have formed.
Scrape the mixture into the prepared 9 x 13 pan and smooth the top as best you can. Dust the top with some of the cornstarch and powdered sugar mixture. Cover tightly with plastic wrap and set aside. The marshmallows need to set for at least 6 hours before you cut them (you can also leave them over night if you want).
Once they have set, use a knife or an offset spatula to gently pull the edge of the marshmallow away from the pan. Invert the slab of marshmallow onto a cutting board dusted with the powdered sugar and cornstarch. Using a lightly oiled knife, cut the marshmallows into desired shapes. Dust the marshmallows in the bowl of the extra cornstarch and powdered sugar so the edges aren't sticky anymore. Store in an airtight container or bag.