Hello 2016!
I remember the first time I ever tried homemade marshmallows; we were living in Saskatoon, Saskatchewan. Up until that point I had never really liked marshmallows – they were super sweet with no point to the sweetness. They had a weird, chewy, sticky consistency with no real flavor.
I was in awe of the first homemade marshmallows that I tried. Not only were they heavenly and sooo insanely delicious, I was blown away that you COULD actually make marshmallows at home. I did not grow up in a “candy making” kind of family, except for peanut brittle once in a while. Not much has changed in that regard. I haven’t raised my kids in a “candy making” kind of family. …except for my spicy mixed nut brittle and these homemade marshmallows!
Homemade marshmallows should never be compared to the store-bought variety. The only thing they have in common, besides the name, is… well, nothing really.
These homemade marshmallows are so soft and light. They melt in your mouth like sugary air with an intense hit of vanilla that lingers, making you want to reach for another… and another. They are delish all on their own; dipped in chocolate they are pure decadence. However, they really steal the show when you use them to top a cup of rich hot chocolate.
The perfect dessert for a cold January night!
Time has drilled a hole in my brain and I cannot remember the name of the cute lady who gave me this recipe. I remember her story of how this recipe was a family tradition: they would make them every Easter and Christmas. I remember so much else about her: dinners, trips to the zoo, and even camping with them and other student families. She introduced me to a ton of different desserts, new card games, a new book titled Harry Potter, and this recipe for Homemade Marshmallows. I just wish I could come up with her name.
Enjoy the Yummy!
Homemade Vanilla Marshmallows
Ingredients
- 3 envelopes plain gelatin
- 1 cup water divided
- 1 1/2 cups white sugar
- 2/4 cup corn syrup
- 1 tbsp GOOD vanilla Do not use imitation vanilla here. Note: original recipe called for less vanilla.
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Assemble ingredients and tools! Tools you will need are either a buttered 8 x 8 for big deep fat marshmallows or a buttered 9 x 13 (my personal favorite) pan, a sauce pot, a whisk, plastic wrap and an electric mixer. Before you start the marshmallows, butter your baking dish.
- Add 1/2 cup of cold water to the bowl of the stand mixer. Add all three envelopes of plain gelatin to water and allow to sit.
- Add the other 1/2 cup of cold water to sauce pot. Add white sugar, corn syrup and salt.
- Whisking the whole time, bring sugar water mixture to a boil.
- Once sugar is at a grumpy boil, set timer for 90 seconds and keep it at the grumpy boil without stirring until timer goes off. Remove from heat.
- Turn mixer on low and slowly pour in the molten hot sugar syrup into the bowl with the gelatin and water mixture. Once all the sugar syrup has been added turn the mixer on high and let it do the work for you!
- The marshmallow mixture will thicken and grow. Keep it going for 8 to 10 minutes.
- Turn off mixer and add vanilla. Turn mixer back on and mix the vanilla into the marshmallow fluff. I like a strong vanilla flavor, so I have played with the amount of vanilla. I thought if 1 TBSP was good, then 2 TBSP would be even better and 3 would be out of this world. I was wrong.
- Moving quickly now spread the marshmallow fluff into buttered pan. Top with buttered plastic wrap. Allow to sit on counter for at least 6 hours. If you try to cut these too soon they will be WAY TO sticky! I promise... Learn from me! NOTE: This friend would actually use plastic Easter eggs and make homemade chocolate covered marshmallow eggs for her kids at Easter. Some people are crazy!
- This step is very important! Clean the spatula, any way you feel cleans all the gooey sticky yummy goodness off best. Yum!
- Mix 1/2 cup powdered sugar and 1/4 cup corn starch. Spread over the bottom of a cookie sheet. Flip the marshmallow out of the pan onto the corn starch and powdered sugar mixture. Rub the sugar/corn starch all over the marshmallow.
- Cut one inch wide strips of marshmallow. After each cut roll the strip in the powder. The knife will get sticky, so rub it down with the powdered sugar. Turn the strips and cut one inch cubes. Again roll in the powder. It is important to coat all sides with the corn starch/powdered sugar mixture to keep your marshmallow cubes from sticking together.
- Enjoy!
- Store these in an airtight container with any leftover powder. Use them up within a short week.
Yummy, yummy. Definitely one to try.