Homemade Marshmallows

Homemade Marshmallows requires about 45 minutes from start to finish. For 12 cents per serving, you get a hor d'oeuvre that serves 48. One serving contains 61 calories, 0g of protein, and 0g of fat. If you have confectioners' sugar, water, vanillan extract, and a few other ingredients on hand, you can make it. 2890 people have made this recipe and would make it again. It is brought to you by Bakerita. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 1%, which is improvable. If you like this recipe, take a look at these similar recipes: Homemade Marshmallows, Homemade Marshmallows, and Homemade Marshmallows.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease an 913-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water to cover by several inches, adding a few ice cubes to keep it cold. While they soak for about 10 minutes, move on to the rest of the recipe.Place the sugar, cup corn syrup and cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionallyyou are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).Meanwhile, pour the remaining cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. By this point, the gelatin sheets should be very softdrain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutesthe mixture should turn white and fluffy. Add the vanilla and salt and increase the speed to its highest setting for 1 more minute.Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Usually, they settle themselves pretty well and I don't have to spread them much. Tap the pan on the counter a few time to get rid of air bubbles. Sift confectioners sugar evenly and generously over the top. Let sit for about 6 hours or until firm.Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners sugar-dusted work surface. Dust the marshmallow slab with more confectioners sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners sugar, patting off the excess. Store in an airtight container for up to 1 week.

 

Step by step:

1. Grease an 913-inch pan with shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside.

2. Put the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water to cover by several inches, adding a few ice cubes to keep it cold. While they soak for about 10 minutes, move on to the rest of the recipe.

3. Place the sugar, cup corn syrup and cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionallyyou are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage).Meanwhile, pour the remaining cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. By this point, the gelatin sheets should be very softdrain them well and give them a quick wringing out, and place them back in the microwave-safe bowl. Microwave on high until the gelatin is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup.Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutesthe mixture should turn white and fluffy.

4. Add the vanilla and salt and increase the speed to its highest setting for 1 more minute.

5. Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Usually, they settle themselves pretty well and I don't have to spread them much. Tap the pan on the counter a few time to get rid of air bubbles. Sift confectioners sugar evenly and generously over the top.

6. Let sit for about 6 hours or until firm.Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners sugar-dusted work surface. Dust the marshmallow slab with more confectioners sugar and cut into whatever size pieces you wish (a pizza cutter works great here). Dip the sticky edges of the marshmallows in more confectioners sugar, patting off the excess. Store in an airtight container for up to 1 week.

Nutrition Information:

covered percent of daily need

 

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