Homemade Marshmallows: Totally worth it

August has been a busy month so far. I got to visit my family and friends in NH for the first time since I moved and then my rents, sister, and I flew to WI to visit the rest of the family. I had a great time, and I did some (mildly unsuccessful) baking and cooking, but nothing to blog about. But I'm home now and I have been thinking of some stuff to make and blog about.

At school yesterday I was talking to a few of my friends and we started talking about marshmallows and fluff. I don't know why I thought of it, but I started talking about how you can make marshmallows from scratch. I quickly pulled up a few recipes and decided to make them last night.

Long story short... marshmallows are sticky! No, seriously. VERY STICKY. Pam and powdered sugar will become your best friends if you decide to make these. But it is so worth every bit of mess. My marshmallows came out fluffy and sweet. These are the best marshmallows I've ever had.

Here is the recipe I used:

Vanilla Marshmallows

makes 20-40 depending on size

3 (1/4 ounce) packages unflavored gelatin

1 cup cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 Tablespoon pure vanilla extract

Confectioners' sugar for dusting and coating

In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with 1/2 cup of the water; set aside.

Meanwhile, combine the remaining water with the sugar, corn syrup, and salt in a small saucepan.  Cook over medium heat until the sugar dissolves.  Increase the heat to high and cook until the syrup mixture reaches 240º F on a candy thermometer. (Many of the recipes I saw said to wait for the mix to cool to 210 before continuing. I waited until it was 220 or so. I'm impatient). With the mixer on low, carefully and slowly pour the syrup into the dissolved gelatin.  Increase the speed to high and whip until the mixture is white, glossy, and very thick, about 10-15 minutes.  Reduce the speed, add the vanilla extract (oops, I added my vanilla to syrup mix. Still worked) and mix thoroughly. 

Using a fine-mesh sieve or shaker, generously (can't emphasize enough. Put a good layer down. Then add more.) dust an 8x12-inch non-metal baking dish (I used a large jelly roll pan with powered sugar on top for less mess) with the confectioners' sugar.  Pour the marshmallow mixture into the pan.  Smooth the top with an off-set spatula and dust with more confectioners' sugar. (I put a bunch of confectioners' sugar on top of the mix, put a piece of waxed paper on top, then used a rolling pin to even out the mix) Allow the marshmallows to stand uncovered overnight until it dries out (I put mine, with the top layer of wax paper removed and another layer of sugar, in the freezer overnight. That's what another recipe said to do).  

 

Turn the marshmallows out onto a cutting surface (or in the same pan, whatever) and cut them into squares or desired shapes (I used a pizza cutter sprayed with pam).  Dust the cut sides with more confectioners' sugar.  

Store the marshmallows in an airtight container or bag.

Look at these little pillows of yumminess!

I had an edge that didn't cut well so I decided to make myself a s'more (keep in mind that this was at 10:30am). I did this over my stove burner (very effective if you haven't tried this). I used nutella as the chocolate piece because I didn't have any chocolate bars. You're welcome for that idea, btw.

Oh yeah. You want it.

ENJOY!

edit: I've made these a few times since posting this recipes. I've found its sometimes easier to cut the marshmallows with a large pair of scissors. You can also cut them out in fun shapes with cookie cutters (dust them in powered sugar/cornstarch first. Also, its fun to mix in some other flavors (peppermint, almond, various liquors)  and colors (pink peppermint hearts anyone?)!