Here is your cast of characters to make fluffy, yummy, home made marshmallows.
- Gelatine ( NOT Jell-o) 4 envelopes or 1 box
- Light Corn Syrup 1 1/4 cups
- Sugar 3 cups
- Water 1 1/2 cups
- Vanilla 1 Tablespoon
- Salt 1/2 teaspoon
- Rice flour
- Powdered sugar ( not pictured)
You are also going to need a candy thermometer. A regular meat thermometer will not go high enough for this recipe.
We are going to be cooking the sugar to soft ball stage. 240*.
Step one. Bloom the gelatin in 3/4 cup water in your mixing bowl.
Blooming gelatin is just sprinkling it over a liquid and allowing it to absorb a portion of that liquid. If you watch you can see the gelatin puff up or ‘bloom’ as it takes on water.
Meanwhile over at the stove……
Bring 3 cups of sugar, 1 teaspoon salt, 1 1/4 c light corn syrup, and 3/4 cup water to a boil. Continue to boil till the temperature reaches 240* F. You can see it on the thermometer if you look real close.
Next step is the most dangerous and should be taken very seriously.
Do not answer the phone.
Do not answer the door.
Make the kids wait for the snack you promised 10 times.
Let the dog eat out of the trash.
All your attention needs to be focused on this next step.
While the whip is whipping at high speed slowly and carefully add the boiling sugar to the gelatin.
This is what it looks like after everything is in the mixing bowl. Now you are going to want to whip it for 10 minutes. That is right…10 minutes. God love ya if you have a hand mixer.
About 5 minutes into the whipping process you can add color if you want colored marshmallows.
Here it is after 10 minutes. Sticky and fluffy and yummy!!! Picture marshmallow creme.
Next you are going to line a pan (8×8, 9×9, small rectangle… the smaller the pan the thicker they will become) with either parchment paper or wax paper.
The you are going to liberally spray it with pan spray. Now spray a rubber spatula with pan spray. Spray your hands with pan spray. (I am not kidding) This stuff sticks to EVERYTHING!! Scrape the marshmallow into your lined pan. Spread out with your spatula and wait 8-12 hours. In this time your marshmallows will set up nicely and cut nicely.
Here is your slab ‘o marshmallow after 12 hours.
Now spray a pizza wheel with pan spray.
Slice off a strip of marshmallow. I do about a 1-1 1/2″ strip.
See? Nice and pretty.
Go ahead and cut it into squares. The squares can be cut in half if you want.
Now combine equal parts of rice flour and powdered sugar.
The rice flour keeps them from sticking to each other and the powdered sugar gives the rice flour a bit of sweetness. Cover all exposed surfaces with the mixture and tap off the excess.
It is a messy and some what tedious process but so worth it and so necessary.
Here is what a half batch looks like. Well….minus one. I had to do a bit of quality control.
Now you have gourmet, yummy, fresh, fluffy marshmallows.
Dip them in chocolate, write your name on them, or toast them over an open fire. They are delicious and so worth the effort. You may never buy a bag of marshmallows again!