This week I’m not writing much. It’s kind of my Christmas present to myself. And since so many of us are off of work and school, I’m think you probably aren’t reading much anyway. It’s the holidays, time to slack off, right? 🙂
I did take these pictures of the homemade marshmallows I made last week, so I figured I’d share them with you. The pictures are just too pretty to let them go to waste. Who knew homemade marshmallows would be so photogenic?
If you find yourself bored and needing some accessories for your hot chocolate this week, marshmallows are really, truly easy to make. I wrote about them last year on Make and Takes, and now I’m sharing the recipe again with you. They’re that good.
Homemade Marshmallows
Author: Jane Maynard
Ingredients
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1½ cups
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ cup confectioners’ sugar
- ¼ cup cornstarch
- Nonstick spray
Instructions
- Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with ½ cup of the water.
- In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes (Jane note: it was longer than 8 minutes when I did it). Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Jane note: as you can see in the picture, I used my ingredient-pourer-shield-bowl-attachment-thingy and it worked perfectly for pouring in the hot sugar.) Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan (Jane note: I also used my not-so-lightly oiled fingers to press the the mixture evenly into the pan). Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture (Jane note: this is my favorite part!), using additional if necessary. Store in an airtight container for up to 3 weeks.
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Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Wow. I just asked my husband if there was a such thing as homemade marshmallows. We both shrugged. And now..I see them.
So cool!
We LOVE homemade marshmallows but not sure if we have tried this recipe, which we will have to. My husband usually makes them for my birthday, sometimes with almond extract instead of vanilla, very wonderful! We made some after Thanksgiving for some fancy s’mores with friends.
What a fabulous holiday treat and absolutely so pretty.
🙂 Mandy
I made these for the first time on Wednesday, and they turned out soooooooo good. Great recipe!! Although, they set up quick once placed in the pan, so mine didn’t turn out as smooth on top. But it gives them more of a real homemade look 🙂
Just a question – I see homemade marshmallow recipes all over and would love to try them. But, don’t the price of ingredients add up fast? The list seems pricey to me but maybe I’m just imagining that….. I’d love to try them if someone could reassure me that it wouldn’t break our grocery budget. 🙂
I always have sugar and powdered sugar on hand, so that doesn’t add any expenses for me. I think the gelatin is 3 or 4 bucks a box, with 4 envelopes in each box, so that’s not too much money. what else? the karo syrup, again, something I always have on hand. so, bottom line for the recipe I use above, I don’t think it’s too pricey in the end. and these marshmallows are totally different than what you buy at the store – so light and just plain yummy. a fun treat!
one batch of this recipe makes a boat load of marshamallows, too…
hope that helps! 🙂
Thank you for the reply. I normally have everything on hand except for the gelatin. When the recipe said 3 packages, I thought it meant 3 boxes. I have never bought unflavored gelatin and was unaware that there are several envelopes in each box. Much more affordable option with the clarification! 🙂
mmmm!!nice recipe..good work for the first time…you should try more like this..i looove marshamallows.
Merry christmas!!!
I lovelovelove making marshmallows. We make them more often than cookies. They are definitely pretty sometimes, other times I get lazy with the cutting. Either way they taste awesome!
We make them more often than cookies. They are definitely pretty sometimes