Nov 24, 2013

Homemade Marshmallows

While visiting a friend the other day, I noticed that she had made homemade marshmallows to be used as part of a hot chocolate bar for a wedding reception. She let me taste one, and it was yummy! So much better than what you buy in the store. Ever since that time, I haven't been able to get marshmallows off my mind. So I made them today, and it was easy, though I've always liked marshmallows. I used vanilla the first time, just to familiarize myself with the process. But in the coming days, I'm going to try different flavorings, like mint, chocolate, lemon, cinnamon, etc., plus some complementary colors. And I'm going to experiment with coatings such as chocolate, crushed cookies, crushed candy, etc. I see some potential Christmas gifts in this process. :-)

This recipe comes from Ina Garten and the Food Network.

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.