Making Homemade Marshmallows!

by Diana

I was born and raised in Los Angeles, so to me, Summertime is synonymous with beach bonfires! When the sun dips below the horizon line and the temperature drops, there is no better way to end a day at the beach than with s’mores. S’mores are the simplest desserts around; all you need are graham crackers, plain milk chocolate and marshmallows.

Homemade Marshmallows

HOMEMADE VANILLA MARSHMALLOWS
Yield: 24 marshmallows
adapted from Baked: new frontiers in baking

“if you have not eaten a homemade marshmallow, you are missing out on a rhapsodic pleasure. It is most certainly not the same marshmallow you know from the grocery store. In fact, it is like comparing a fresh baguette to wonder bread. Our recipe produces cloudlike squares that melt in your mouth or in your hot chocolate. They are sticky, sweet, and full of vanilla flavor. Perhaps best of all, they are quite easy to make, and require few ingredients”

6 sheets gelatin
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 teaspoons pure vanilla extract
pinch of salt
1/2 cup confectioners’ sugar, sifted, plus more for dusting

Grease an 8×8-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.

Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water, set aside; add a few ice cubes to keep it cold.

Place the sugar, 1/4 cup corn syrup and 1/4 cup water in a medium saucepan and stir gently. Clip a candy thermometer (try this Digital Candy Thermometer ) onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally–you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).

Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer (my favorite is this KitchenAid 5-speed mixer) fitted with the whisk attachment. By this point, the gelatin sheets should be very soft–drain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.

Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 8 minutes–the candy will turn white and fluffy. Add the vanilla and salt and increase the speed to its highest setting for 1 more minute.

Pour the marshmallow into the prepared pan and smooth the top. Sift confectioners’ sugar evenly and generously over the top. Let sit for about 6 hours.

Homemade Marshmallows 2

Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners’ sugar-dusted work surface. Dust the marshmallow slab with more confectioner’s sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners’ sugar, patting off the excess. Store in an airtight container for up to 1 week.

Images and Recipe via DuJour Mag