I have been obsessing about making homemade marshmallows since Christmas. I missed that and waited for Valentine’s Day and made heart shaped. So cute.
It was only a few years ago that I first tried homemade artisan marshmallows and discovered how they really ought to taste. Sweet, yes, but soft and creamy.
The first time I made them, though, they set up too quickly, because I accidentally used 4 envelopes of gelatin, instead of 3. While those marshmallows were more like the consistency of what you buy in the store, when I followed the recipe I got perfection as far as texture.
However, I did not get the perfection of a smooth top the way this blogger did. I’d love her secret. No matter how much I leveled out the marshmallow mixture in the baking dish, I couldn’t get it even, but does it really matter? I think they’re beautiful and maybe in the pictures I see on Pinterest, they had been turned over to the flat side (the bottom). I’m still not sure, but one thing I can tell you is to go ahead and make them. You’ll know after an hour if there aren’t ready to be cut. They shouldn’t stick to your knife.
The one word of caution is how hot the sugar mixture gets. Gets kids OUT of the kitchen until the mixture is made and in the baking dish at a safe temperature.
A good piece of news about this recipes is that it’s egg free. Many marshmallow recipes use egg whites.
I used some food coloring for the hot pink and a red velvet version. I like the white better. I think the food coloring affects the taste, but that might not bother you. In the future I want to experiment with berries and coloring the marshmallows naturally, like these. That could be fun.
So tell me, do you eat marshmallows and have you ever had homemade or made your own?
- 3 envelopes unflavored gelatin
- 1 cup cool water, divided
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ⅛ teaspoon salt
- 1 tablespoon vanilla extract
- ½ cup powdered sugar, divided
- Dissolve 3 gelatin packs in ½ cup cool water. Put this in the bowl you're going to mix everything in, like a Kitchen Aid or Mixer.
- Spray a 9 x 14 baking dish or use two dishes and make one with color
- Put sugar ½ cup water, salt and corn syrup in sauce pan.
- Cook on low heat stirring until sugar is dissolved and comes to boil.
- Boil for one minute.
- Pour into gelatin mixture . It will be very hot. Be cautious.
- Beat for ten minutes.
- Pour into baking pan and smooth with spatula. (An offset spatula is best) Spray first with non-stick baking spray.
- Cover with confectioner's sugar.
- Refrigerate for at least 3 hours before cutting.