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I made these marshmallows for a camping trip over Memorial Day weekend. I had everything on hand so I quickly whipped them up before we left. It was really interesting to see them come together, as I had never even thought of making my own.

They weren’t very difficult but I would recommend getting a candy thermometer, if you don’t already have one. I don’t and it made it a little difficult (think standing over the boiling candy with a latte thermometer). They tasted almost exactly like the store-bought variety and were just a bit chewier. I’m not sure if this is how they are supposed to be or if my temp was off. They are a bit of a pain to cut but well worth the extra patience!

They were pretty fantastic, though…especially once roasted! Yum! I don’t think any were around long enough to make it into a s’more but I’m sure it would be amazing.

Marshmallows

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Ingredients

  • 2/3 cup water, divided
  • 3 (1/4 oz.) envelopes unflavored gelatin
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • pinch of kosher salt
  • 1 teaspoon vanilla
  • 1 cup powdered sugar, for dusting

Lightly spray the inside of an 8"x8" pan with vegetable cooking spray. Generously coat with powdered sugar and set aside.

Pour 1/3 cup of the water into the bowl of a stand mixer.  Sprinkle the gelatin over the water and stir briefly to incorporate.  Let stand for about 10 minutes, or until the gelatin has softened.

In a saucepan, off the heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup, and salt.  Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch the bottom.  Cook the mixture without stirring until reaches 240°. 

With your mixer on low speed, very carefully add the hot syrup to the softened gelatin.  Add the vanilla and increase the speed to medium-high.  The mixture will start out clear, but quickly turns very white.  Beat for about 8 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, in string-like pieces.

Spread the mixture into the prepared pan using a lightly oiled spatula (I left a good deal of the mixture in the mixing bowl because I didn’t have a lot of time to fight with it…it was stuck!).  Press evenly into the corners of the pan. Set aside for at least 1 hour, or until the mixture is firm and cool.

Sift the powdered sugar into a shallow bowl.  Run a wet knife around the edge of the cooled pan to loosen the marshmallow.  Remove the marshmallow from the pan.  Cut into squares, wetting the knife as needed, to keep it from sticking. Toss in powdered sugar, shaking of excess when removing.

Store marshmallows in a single layer, or in layers separated by wax paper.

Source: A Farm Girl’s Dabble

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