Since realizing that all grocery store marshmallows have blue food colouring in them to look more “white” and artificial vanilla (both petroleum based products that we can’t eat) the boys haven’t eaten any marshmallows… which honestly took some of the fun out of campfires and hot cocoa…
I knew that marshmallows could be made at home and I have seen the recipes everywhere on the net, but I never thought it was so easy! If I knew I would have made them long ago!
This is a recipe I think originally from Martha Stewart which I have seen many places around…
- 3 packets (2 1/2 Tbsp) of gelatin
- 1 1/2 c sugar
- 1 c light corn syrup or Maple Syrup*
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1/4 c Confectioners’ sugar, for dusting*
- 1/4 c corn starch
Mix together corn starch and confectioners sugar in a small bowl. Lightly grease 8X12 pan and coat with the mixture. Put the remaining mixture back in the bowl and set aside.
Combine the gelatin and a 1/2 c water in the bowl of a stand mixer with whisk attachment.
While that sits, mix the sugar, syrup, salt and 1/2 water in a saucepan and stir until sugar dissolves.Cover and heat on med-high heat for 3-4 min , then uncover and with a candy thermometer in place, bring the mixture to 240 degrees without stirring and immediately take off heat.
Start the mixer on low and slowly pour the syrup over the gelatin mix. Increase speed to high and beat until almost triple in volume and the mixture is lukewarm (about 10- 15 min). Add vanilla near the end.
Pour the marshmallow mixture in the prepared pan with a slightly oiled spatula and smooth out the top. Dust with confectioners sugar/corn starch mixture and let sit for at least 4 hours (or overnight)…
When they are ready, dust a cutting board with confectioners sugar and turn the marshmallow block out onto it and cut into small pieces. Place in a airtight container to store.
These marshmallows are fluffy and delicious! I can’t wait to make more and try different flavours… peppermint marshmallows would be amazing in hot chocolate I am thinking!
Speaking of Hot Chocolate… I’ll share my recipe next 😉
* I have used both Maple syrup and Corn syrup to make these. I have to say that I loved the way that the house smelled as I made the Maple ones. The Maple syrup ones have a slight maple aftertaste which I love, but the difference in taste is really not that noticeable if you are trying to taste it. The maple ones are also sweeter.
* To make confectioner sugar, put sugar in food processor or blender and process until it is a very fine grain.
* I have used both methods of using Powdered Sugar or the confectioner sugar/corn starch mix to coat the pan and marshmallows. I found that the powdered sugar method needed a lot more to keep them from sticking, was messier and wasn’t always efficient… especially when storing.
(They also toast beautifully)