This recipe scared me… but now I’m empowered – Homemade Marshmallows!
Before this week, I truly believed I did not have within me what it took to make marshmallows from scratch… then a 17 year old showed me how to do it. And she rocked it!!! It’s too bad I didn’t get her on camera (Thank you Elizabeth K), but she empowered me to try it myself once I arrived back home. And you guys… YOU GUYS. Why was I so scared? This is truly quite easy and they are soooo very delicious. I may never buy Marshmallows again… ever!!
- 2 cups + 1 Tablespoons sugar
- ¼ cup corn syrup (or honey)
- ½ cup water
- Bloom ingredients:
- ½ cup water
- 7 tsp gelatin about 3 packets of Knox unflavored gelatin (21. 6 g)
- Pinch of salt
- 1 ½ tsp pure vanilla extract
- Dusting powder:
- 1 cup confectioner’s sugar sifted
- ½ cup cornstarch
- Prepare a 8×8 or 9×9 pan by covering with plastic wrap and lighty oiling with butter or vegetable oil.
- Mix the confectioner’s sugar and cornstarch together until well combined. Set aside until needed.
- Bloom: Place ½ cup of water in the bowl of your stand mixer fitted with whisk attachment. Sprinkle the gelatin over the top and mix so that all the gelatin is moistened. Set aside.
- Place the sugar, corn syrup, and water in a pot. Stir only until the sugar is moistened. Do not stir again.
- Heat over medium-high heat until the sugar syrup comes to a gentle boil. Swirl the pan a couple times to mix but do not stir. Cover the saucepan with a lid and lower the heat and set a timer for 2 minutes. Do not lift the lid until the 2 minutes is up.
- Remove the lid and allow the sugar syrup to cook until it reaches approximately 242°F.
- When the sugar syrup reaches the right temperature, remove it from the heat and turn your mixer to medium. Pour the sugar syrup along the side of the bowl of the mixer and into the bloomed gelatin.
- Add the salt and increase the speed to medium and whisk for 5 minutes.
- Switch to high speed and whisk for 5 more minutes to allow the marshmallows mixture to bulk up.
- Add the vanilla to the mixer and whisk for a further minute on high speed to combine.
- Scrape the marshmallows into the prepared pan. Spread evening using another piece of plastic wrap that has been well oiled.
- Leave plastic wrap covering the marshmallows and allow to set for 6 hours, preferably overnight.
- Lift the set marshmallows from your tray and peel away the plastic wrap. Cut to desired size.
- If you’re rolling in topping, do that now before dusting with dusting powder.
- Toss the marshmallow in the dusting powder and store in an air-tight container.
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Edited by Kevin Bloomquist – Editing@Bloomquist.com