Let me ask you a question: Have you ever made or tried a homemade marshmallow? No? You’ve never had a marshmallow then!!! I’m a big fan of marshmallows, I used to eat them out of the bag as a kid. BUT, when you make marshmallows from scratch, not only is it probably a million times easier than you think, they taste incredible. I truly believe that all bagged marshmallows are totally stale after tasting a homemade marshmallow. Soft, fluffy, slightly sticky, melts in your mouth. Put one in a hot cocoa and you’ve got a layer of ooey gooey fluff on the top. Seriously, nothing better. Let me get back to how easy it is to make these. All you have to do is boil a sugar mixture, and whip it up with gelatin in a mixer for 15 minutes. Hardly any work for yourself..for your mixer, a different story.
These are also incredible gifts or party favors. Put them in a bag with some hot cocoa mix, and you’ll have some happy people! You can cut the marshmallows into literally ANY shape you want. Big, small, squares, shapes. Be creative with it! I like to cut them into big snowflakes for gifts.
I use my all time favorite: Alton Brown’s Marshmallow recipe. I’m copy and pasting it here to share with you all.
Simple Homemade Marshmallows
What You’ll Need:
+ 3 packages unflavored gelatin
+ 1 cup ice cold water, divided
+ 12 ounces granulated sugar, approximately 1 1/2 cups
+ 1 cup light corn syrup
+ 1/4 teaspoon kosher salt
+ 1 teaspoon vanilla extract
+ 1/4 cup confectioners’ sugar
+ 1/4 cup cornstarch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
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