Homemade Marshmallows
Ingredients :
- 1 cup powdered sugar
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 tsp. Salt
- 1/2 cup water
- 3 envelopes unflavored gelatin
- 2 tsp. Vanilla extract
Prepare a 9x9-inch dish by spraying with non-stick cooking spray, then dust generously with powdered sugar. Shake off any excess. Set aside.
In the bowl of a stand mixer, mix together the gelatin and 1/2 cup water. Stir lightly to mix, then let sit while you prepare the sugar syrup.
In the bowl of a stand mixer, mix together the gelatin and 1/2 cup water. Stir lightly to mix, then let sit while you prepare the sugar syrup.
In a 3-4 quart pot, heat the sugar, corn syrup, water and salt together over medium high heat. Once the mixture comes to a boil, clip a candy thermometer onto the pot and allow the mixture to come up to 240 degrees F. Remove from heat and allow the bubbles to settle slightly.
In a steady stream poor the syrup into the stand mixer set on high speed. Allow the mixture to whip until thick, about 5 minutes. Add the the vanilla and mix until combined.
Pour the mixture into the prepared baking dish and smooth out the top surface with wet fingertips. Allow to sit at room temperature for 4 hours or overnight.
Place the remaining powdered sugar onto a cutting board, and use a rubber spatula to pull the marshmallow away from the sides of the dish. Place the marshmallow square top down onto the powdered sugar cutting board. Dust a large knife with more powdered sugar and cut into squares, dusting with more powdered sugar as needed to keep the knife from sticking. Dust all sides of the marshmallows with powdered sugar to coat them. Store in an airtight container with layers of parchment paper in between for up to 1 month.
S'Mores Marshmallow: Melt 1 cup chocolate chips with 3 tbsp. heavy cream together (use microwave or double broiler), then dip the tops of the marshmallows in the chocolate, then dip into crushed graham crackers.
Peppermint Marshmallows: Melt 1 cup chocolate chips with 3 tbsp. heavy cream together (use microwave or double broiler), then dip the tops of the marshmallows in the chocolate, then dip into crushed peppermint candies.
Pour the mixture into the prepared baking dish and smooth out the top surface with wet fingertips. Allow to sit at room temperature for 4 hours or overnight.
Place the remaining powdered sugar onto a cutting board, and use a rubber spatula to pull the marshmallow away from the sides of the dish. Place the marshmallow square top down onto the powdered sugar cutting board. Dust a large knife with more powdered sugar and cut into squares, dusting with more powdered sugar as needed to keep the knife from sticking. Dust all sides of the marshmallows with powdered sugar to coat them. Store in an airtight container with layers of parchment paper in between for up to 1 month.
S'Mores Marshmallow: Melt 1 cup chocolate chips with 3 tbsp. heavy cream together (use microwave or double broiler), then dip the tops of the marshmallows in the chocolate, then dip into crushed graham crackers.
Peppermint Marshmallows: Melt 1 cup chocolate chips with 3 tbsp. heavy cream together (use microwave or double broiler), then dip the tops of the marshmallows in the chocolate, then dip into crushed peppermint candies.
Yum! Those look amazing!
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