Tuesday, December 22, 2015

Homemade Marshmallows - 3 Ways


This week is all about trying to make store-bought staples homemade. Yesterday was homemade gnocci, and today I show you how easy it is to make homemade marshmallows. And not even just that, but how to make different versions of them for this holidays season! Surprise your family this Christmas by dropping homemade marshmallows into their hot cocoa, and you'll be the star of Christmas! I was surprised how easy these were to make, but beware, your kitchen will be covered in powdered for sugar for days on end (how does that stuff find it's way into everything?!). 




I always went for the jumbo marshmallows growing up. Just sneaking into the pantry to grab a couple, poop them in my mouth, and see if my mom would notice. Now I don't have to be sneaky, because I can make my own, and I am an adult, duh. Fluffy, chewy, and sweet. All of the things that make a good marshmallow will be yours. Cheers!  





 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 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.

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