Making Homemade Marshmallows Easy

Marshmallows are a sweet treat for everyone. They're soft, chewy and go with just about everything. But if you have only ever eaten store bought marshmallows, you don't know just how truly amazing they can be. But the idea of making marshmallows may seem daunting to a home cook. With the right tools, making homemade marshmallows is surprisingly easy. They are best made with a stand mixer, as they have whisk attachments and steady speed necessary to create the proper fluff. When it comes time to combine ingredients in the mixer, both hands will be free to deal with the sugar syrup. Trying to balance a pan of hot sugar and a hand mixer at the same time can be dangerous. A candy thermometer is also extremely helpful, to determine the exact temperature of your marshmallow creation.

Basic Marshmallow

Utensils needed:

stand mixer with whisk attachment
large mixing bowl
small heavy saucepan
silicone spatula
8 x 12 inch glass baking pan
candy thermometer

Ingredients

2 1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 tablespoons pure vanilla extract
Powdered sugar for dusting

Instructions:

First you must add the gelatin to the cold water in the mixing bowl. Allow this to sit undisturbed for at least thirty minutes.

In a small heavy saucepan combine the granulated sugar, corn syrup, salt and water. Set the heat to low, and stir constantly until the sugar crystals dissolve. Then insert the candy thermometer and raise the heat to high. It is no longer necessary to stir the sugar syrup. Allow it to boil until it reaches 244 degrees, or firm ball stage. Once it reaches this temperature shut off the heat and remove the pan.

Turn the mixer to low speed. Slowly and steadily add the sugar syrup to the gelatin. Try to avoid hitting the sides of the mixing bowl, as this will cause hard sugar lumps to form. Once all of the syrup is added, raise the speed to high. Allow the mixture to beat for approximately fifteen minutes. The mixture should appear thick, white and tripled in volume. At this point, add in the vanilla extract and continued beating until it is well mixed.

Dust the baking pan thoroughly with powdered sugar. This will prevent the marshmallow from sticking inside the pan. Pour the marshmallow mixture into the pan and allow it to spread out evenly. Sprinkle powdered sugar over the surface of the marshmallow. It will need to stand uncovered overnight to dry and set.

To cut the marshmallow use a knife heated in hot water. It may be necessary to reheat the knife after each slice, but this will make cutting the marshmallow easier.

Marshmallow variations:

The first way to make the marshmallows more unique is to add flavor and color. Different extracts and oils such as peppermint, cinnamon, almond and orange can be substituted for the vanilla. After cutting the marshmallow, they can be rolled in coconut flakes, cocoa or cinnamon. Use food coloring to tint your marshmallows to match their flavors. The marshmallows can be dipped in chocolate or a candy coating. These make for excellent party treats.

The marshmallow can also be cut into shapes. Use metal cookie cutters and heat them the same way as the knife. The marshmallow scraps can be chopped into small bite sized pieces for hot chocolate or snacking. Homemade marshmallows are excellent for smores and cookies. Cut your marshmallows to the same shape as the cookies, such as stars or hearts. Or use them to decorate the tops of cupcakes, sprinkled with colored sugar. A little dab of water will make the marshmallow sticky, so it will stick firmly to a cake or brownie. Alternately, frosting will always glue marshmallows to treats.

Adult marshmallows can be flavored with a tiny bit of alcohol, such as rum, amaretto or coffee flavored liquers. These marshmallows are especially tasty in a cup of coffee or hot chocolate for an after dinner treat.