Homemade Marshmallows
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Water (cold, divided)2 cups
Sugar2 cup
Light Corn Syrup1 tsp
Salt2 tsps
Vanilla Extract1 cup
Potato Starch (*)1 cup
Powdered SugarDirections:
1
Line 13x9x2-inch metal baking pan with foil
2
Coat foil lightly with nonstick spray
3
Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment
4
Sprinkle gelatin over water
5
Let stand until gelatin softens and absorbs water, at least 15 minutes
6
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan
7
Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush
8
Attach candy thermometer to side of pan
9
Increase heat and bring syrup to boil
10
Boil, without stirring, until syrup reaches 240°F, about 8 minutes
11
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash)
12
Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes
13
Add vanilla and beat to blend, about 30 seconds longer
14
Scrape marshmallow mixture into prepared pan
15
Smooth top with wet spatula
16
Let stand uncovered at room temperature until firm, about 4 hours
17
Stir potato starch and powdered sugar in small bowl to blend
18
Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches
19
Turn marshmallow slab out onto starch-sugar mixture; peel off foil
20
Sift more starch-sugar mixture over marshmallow slab
21
Coat large sharp knife (or cookie cutters) with nonstick spray
22
Cut marshmallows into squares or other shapes
23
Toss each in remaining starch-sugar mixture to coat
24
Transfer marshmallows to rack, shaking off excess mixture
25
Line 13x9x2-inch metal baking pan with foil
26
Coat foil lightly with nonstick spray
27
Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment
28
Sprinkle gelatin over water
29
Let stand until gelatin softens and absorbs water, at least 15 minutes
30
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan
31
Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush
32
Attach candy thermometer to side of pan
33
Increase heat and bring syrup to boil
34
Boil, without stirring, until syrup reaches 240°F, about 8 minutes
35
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash)
36
Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes
37
Add vanilla and beat to blend, about 30 seconds longer
38
Scrape marshmallow mixture into prepared pan
39
Smooth top with wet spatula
40
Let stand uncovered at room temperature until firm, about 4 hours
41
Stir potato starch and powdered sugar in small bowl to blend
42
Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches
43
Turn marshmallow slab out onto starch-sugar mixture; peel off foil
44
Sift more starch-sugar mixture over marshmallow slab
45
Coat large sharp knife (or cookie cutters) with nonstick spray
46
Cut marshmallows into squares or other shapes
47
Toss each in remaining starch-sugar mixture to coat
48
Transfer marshmallows to rack, shaking off excess mixture
49
*A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets
50
*A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets