Homemade Marshmallows
2/3 cup water, divided
3 (1/4 oz.) envelopes unflavored gelatin
1 cup sugar
1 cup light corn syrup
Pinch of salt
1 tsp. vanilla
1 cup powdered sugar
Lightly spray the inside of an 8x8 pan with nonstick cooking spray. Generously coat with powdered sugar and set aside.
Pour 1/3 cup of the water into the bowl
of a stand mixer. Sprinkle the gelatin over the water, and stir briefly
to incorporate. Let stand for about 10 minutes, or until the gelatin
has softened.
In a saucepan, off the heat, combine the
remaining 1/3 cup of water and the granulated sugar, corn syrup and
salt. Place the pan over medium-high heat. Cook
the mixture without stirring until it reaches 240ºF. Brush down the sides
of the pan with a pastry brush, dipped in water, to gently wipe away any
sugar crystals.
With your mixer on low speed, very
carefully add the hot syrup to the softened gelatin. Add the vanilla,
and increase the speed to medium-high. The mixture will start out
clear, but quickly turns very white.
Beat for about 8 minutes, or until
the marshmallow gets very thick and sticky and starts to pull away
from the sides of the bowl, in string-like pieces.
Spread the mixture into the prepared pan
using a lightly oiled spatula. With damp hands, press the batter evenly
into the corners of the pan. Just keep rewetting your hands to help
with the stickiness. Set aside for at least 1 hour or until the
mixture is firm and cool.
Sift the powdered sugar into a shallow
bowl. Run a wet knife around the edge of the cooled pan to loosen the
marshmallow. Remove the marshmallow from the pan. Cut into squares,
wetting the knife as needed, to keep it from sticking. If you have a pizza cutter, I found that worked better than a knife. Cut
the marshmallow into 36 squares to have marshmallows that are about
1 1/4-inch squares, but feel free to cut them into whatever size you like.
Toss each marshmallow in the powdered sugar until completely coated.
Store marshmallows in a single layer, or
in layers separated by wax paper. They will keep very well for quite a
long time (a few weeks!) when stored airtight at moderate temperature.
2 comments:
How'd they turn out?
I think they're much tastier than store-bought marshmallows when eaten the same or next day. They roast better also because they seem to be more flame resistant (as I always burn my marshmallows). After a couple days, though, they taste the same as store-bought marshmallows.
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