Part of my Christmas gifting this year included jars of homemade hot cocoa mix and homemade marshmallows. When I mentioned that the marshmallows were homemade, I received a plethora of astonished looks and surprised murmurs.
Everyone was so impressed with me that I didn’t really want to say how easy they were to make. But I guess the truth needs to come out sometime – really, they’re so much easier than they look.
The biggest thing about homemade marshmallows is that you’ve got to be patient. At first, you’ll think you did something wrong because the mixture is sooooo runny you think it couldn’t possibly turn into the fluffy, lovable texture we all know so well. It takes about 18 minutes in a stand mixer for the mixture to actually start resembling marshmallow. Even after that it is incredibly sticky, and you’ll doubt yourself, but don’t worry – it will dry out and be delicious!
These marshmallows are so much better than the store bought kind, and are simply delectable in a cup of steaming coffee or chocolatey hot cocoa. I adapted this wonderful recipe from Ideals: Candy Cookbook; try it so you can impress everyone around you as well! 🙂
2 cups sugar
3/4 cup hot water
1 cup dark corn syrup
1/2 cup water
2 tbsp unflavored gelatin
2 tsp vanilla
1/2 vanilla pod seeds (scraped)
1. In the bowl of your stand mixer, soak gelatin in 1/2 cup water.
2. In a saucepan combine sugar, hot water, and corn syrup. Cover and bring to a rolling boil; uncover and cook to 240 degrees (use a candy thermometer for accuracy).
3. Slowly pour sugar mixture into gelatin mixture, beating constantly. When mixture begins to thicken (about 5 minutes) add vanilla and scraped vanilla seeds.
4. Continue to beat until marshmallows stick to beaters (10 to 15 minutes). Pour into a greased 12″ by 8″ (smaller or bigger depending on how thick you’d like your marshmallows to be). Let dry on the counter for an hour or so.
5. For star cutouts: Lay a large piece of parchment paper on a table and dust it with powdered sugar. Carefully turn marshmallow onto the parchment paper. Dust the top with powdered sugar. Dust a clean star-shaped cookie cutter with powdered sugar and press firmly into the marshmallow. The marshmallow cutout will stick in the cookie cutter; gently press it out. Dip marshmallow cutout in powdered sugar, making sure all sides are completely covered (this prevents stickiness).
6. Store marshmallows in a dry, sealed container. They should keep for about two weeks. 🙂