Firstly I have a pantry stuffed with bags of store bought marshmallows that I use for marshmallow fondant.. so making my own seemed a little pointless
Secondly, I don't really just eat marshmallows on their own. I'll toss a few in hot chocolate, and they are great roasted on the fire but I always have store bought ones on hand for when those occasions arise.
Also....I was worried that they would be a lot of work and turn out inferior to what you can buy in the store.
I changed my mind after reading about the success that some bloggers have had with the Gourmet recipe that Deb from Smitten Kitchen posted. She promises light, bouncy marshmallows that are far superior to those from a bag.
Convinced me. So I copied the recipe out (writing recipes really helps clarify all the steps) and got started.
The marshmallows are actually quite easy to make. The best tip that I got was to have everything ready and prepared before you start.
Grease and powder your pan
Get your egg whites in a bowl with a whisk beside them
Sprinkle the 3 1/2 packets of gelatin over 1/2 cup very cold water in the bowl of your mixer and put the bowl near the stove
Place the ingredients to make the syrup in a pot and put a candy thermometer on the side.
Measure out your vanilla and place in a little bowl by the mixer.
There!!! everything is in place, now you're ready to begin and you won't have to stop and search for something.
mmm marshmallow creamy hot chocolate.
In fact, they were so easy to make and so tasty that I whipped up another batch right away....
The candy crystals added a great texture and little sparkles of red and green, plus they taste like candy canes!
Light and Fluffy Marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla
Optional: four crushed candy canes and 1/4 tsp mint or peppermint extract
1. Get all your supplies ready and on hand
2. Sprinkle the 3 1/2 packets of gelatin over 1/2 cup very cold water in the bowl of your mixer and put the bowl near the stove
3.Combine the remaining 1/2 cup water, sugar, corn syrup, and salt in a pot. Over medium high heat bring the sugar mixture to a boil and boil without stirring (you can stir occasionally until it begins to boil, then just leave it!) until it reaches a temperature of 240 f. While the sugar is boiling whisk the egg whites to stiff peaks.
4. When the sugar mixture reaches 240 f remove it from heat and stir it into the gelatin that has been soaking in the mixer bowl.
5. Attach the bowl to your mixer and mix on high until it becomes white and fluffy and triples in size. 3-6 minutes. Then you lower the speed and mix in the egg whites and vanilla until just combined. (If you are making the candy cane marshmallows stir in the crushed candy canes and mint extract now)
6. Pour the mixture out onto your prepared pan, spread it with a spatula and coat with a layer of powdered sugar. Don't try and scrape the bowl to get every last bit! You'll end up with a bit of a sticky mess.
7. Pop the pan into the fridge uncovered and let set for at least three hours
8. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. I kept a piece of oiled paper towel to wipe my knife on while cutting the marshmallows
9. Toss the cut marshmallows in the remaining icing sugar, easiest way is to just pour the remaining icing sugar into the pan that you removed the marshmallows from and then toss the marshmallows in there as you cut them
10. You can store your marshmallows in a container for up to one week