What a fun project this was! Also, it was the messiest thing we have done in the kitchen that’s been ours for about six months.
As part of a larger project that I can’t comment on at this time, Dave and I bought ourselves a candy thermometer and decided to make homemade marshmallows. It was a blast, and we’d definitely do it again. But with some adjustments (Read on).
I have to add, I’m sorry to say there aren’t a lot of photos with this post, because it is impossible to take photos while doing the dirty work of marshmallow making without covering your beloved camera with marshmallow goo.
Here’s what you need:
- 3 packages unflavored gelatin (the brand is Knox – it’s by the jello)
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 1/4 cup cornstarch
- Nonstick spray
First of all, this process is going to go very fast and you’re going to be dealing with hot candy, so I would recommend setting everything up ahead of time. Including:
- A landing-area for your marshmallows – a sheet of parchment paper coated with powdered sugar and cornstarch if you’re doing mini marshmallows, and a 13x9ish baking pan coated with the same for large ones. (this is the powdered sugar and cornstarch from the recipe… you won’t need more.)
- Your whisk attachment should be at the ready next to your stand mixer and bowl.
- You need a lidded saucepan with a candy thermometer ready to attach to it (but when attaching, which we’ll do later, it needs to not touch the bottom of the pan.)
- If you are making mini marshmallows, you also need to have a pastry bag (or, in our case, ziploc bag) ready with a spatula for transport. Cut a 1/2 inch triangle off of one of the corners.
- Time is of the essence, so I would recommend having all of your ingredients measured and ready ahead of time, too.
Okay, after that you’re all set. Here’s what you do to make the marshmallows: In your stand mixer, empty the gelatin and the cold water.
Meanwhile, in your saucepan, combine the rest of the water, the regular sugar, corn syrup and salt. Over medium heat, cover and cook for 3-4 minutes. Add your candy thermometer to the pan – remember, don’t let it rest on the bottom – and cook until it reaches 240 degrees. This will take less than ten minutes.
As soon as it reaches that temperature – and I mean AS SOON – carry your saucepan over to your stand mixer (whisk attached) and turn it on low. While it’s whisking the gelatin water, slooooowwwwwwly add the sugar syrup down the side of the bowl.
Then, crank it up! Mix on high for 15 minutes, or until it looks like marshmallow fluff. Add the vanilla when it’s almost there.
Okay, you’re ready to go. Here’s what we did to make mini-marshmallows. We used a spatula to transfer the marshmallow fluff into the ziploc bag, and then extruded it – basically like writing with icing. We just went into straight lines down the length of the parchment paper. Then sprinkle with the powdered sugar and corn syrup. After you’ve let them set up, you can just snip them apart with kitchen shears.
Here are a few things I recommend:
- Work with a partner on this if you can. It’s tough!
- Use a gallon ziploc bag for your extrusion. Trust me on this. 😀
- Try it! These are so good, and hugely different from mass-produced marshmallows.