Omg Homemade Marshmallows
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Brush bottom and sides of metal pan with some vegetable oil
2
Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it
3
Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup
4
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring
5
Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage)
6
Remove from heat and let stand until bubbles dissipate
7
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl
8
Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes
9
Beat in vanilla
10
Scrape marshmallow into pan (it will be very sticky) and spread evenly with dampened fingertips to smooth the top
11
Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours
12
Using a sieve, dust a cutting board with confectioners' sugar
13
Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board
14
Dust top with confectioners' sugar
15
Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares
16
Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess
17
Brush bottom and sides of metal pan with some vegetable oil
18
Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it
19
Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup
20
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring
21
Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage)
22
Remove from heat and let stand until bubbles dissipate
23
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl
24
Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes
25
Beat in vanilla
26
Scrape marshmallow into pan (it will be very sticky) and spread evenly with dampened fingertips to smooth the top
27
Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours
28
Using a sieve, dust a cutting board with confectioners' sugar
29
Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board
30
Dust top with confectioners' sugar
31
Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares
32
Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess