HOMEMADE MARSHMALLOWS

I have wanted to make homemade marshmallows for years, and honestly I’ve been too big of a scaredy cat to do it.  Sounds silly, but me, boiling sugar, and fancy candy making-ness in general has never really been a strength for me. 

Well, I finally decided that it was about time to make them because they just look too good not to.  Had I known how easy these were to make I totally would have made them years ago, and trust me I will be making more in different flavors in the future  

Oh, and I couldn’t help myself by adding some pink gel coloring because hello, everything is better in pink.  Y’all these are delicious, so fluffy, so pretty, seriously I couldn’t stop eating them. 

These are a million times better than those store bought kind, definitely not saying that those aren’t good too but these are crazy good. 

No candy thermometer for these either which I find to be a bonus.  Definitely get to making these soon y’all, they’re sooo good.  

first butter and sugar the heck out of your pan…

now add water and gelatin to your bowl…

sugar into your pan…

light corn syrup…

the water…

and salt…

boiling…

after boiling for 1 minute…

slowly, and very carefully pour this sugar into your bowl…

whip, whip, whip…

getting so big and fluffy…

added a few droplets of pink gel food coloring…

into the pan…

butter your plastic wrap…

onto the top of the pan…

nice and pretty covered in powdered sugar…

now cut into as many big or little pieces as you like…

so yummy and pretty!

   

Homemade Marshmallows

Yields 25

Easy and delicious homemade marshmallows.

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Ingredients

1. 1 Cup of Water
2. 3 Envelopes of Unflavored Gelatin.
3. 2 Cups of Granulated Sugar.
4. 1/2 Cup of Light Corn Syrup.
5. 1/2 Teaspoon of Salt.
6. 2 Tablespoons of Pure Vanilla.
7. About 2 Cups of Powdered Sugar for Coating.
8. 9x9 Baking Pan.
9. Pink Gel Food Coloring (Optional).

Instructions

1. Heavily butter your pan, then cover the butter in powdered sugar and set aside.
2. With a stand mixer with whisk attachment, pour 1/2 cup of your water into the bowl and sprinkle with the 3 packs of gelatin, setting aside to allow the gelatin to soak in.
3. In a medium saucepan over high heat, add your sugar, corn syrup, salt and the remaining 1/2 cup of water, bring all of these ingredients to a rolling boil and boil it for 1 minute, then remove from heat.
4. Turn your mixer on for just a little bit to combine the gelatin and the water.
5. With the mixer still on low, very very carefully, because this stuff is very hot, slowly pour the hot sugar mix down the side of the bowl and continue to mix on low.
6. Once all of the sugar has been added, turn the mixer on high and continue to whip for 10-12 minutes until the marshmallow until it triples in size and has become very thick.
7. Stop your mixer, add your vanilla and mix, if you would like to add color to your marshmallow, you can do that now.
8. Quickly pour (before it starts to set) your marshmallow mixture into your pan, spreading evenly.
9. Now grease a piece of plastic wrap and tightly cover the top of the pan and let it sit at room temperature for at least 3 hours or overnight (which is even better).
10. Once your marshmallow has set, liberally sprinkle a cutting board or work surface with powdered sugar.
11. Run a knife around the edge of the pan to loosen the marshmallow then invert the pan flipping the marshmallow out onto the powdered sugar.
12. Now liberally cover the marshmallow slab with powdered sugar and cut into pieces, I found a large bread knife worked best.

Notes

1. The marshmallow slab didn't come out of the pan as easily as I had hoped, and I ended up having to very carefully remove it with a spatula and my hands.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.