Homemade Marshmallow Recipe: Sweet Delights from Scratch
Introduction:
Marshmallows are a beloved treat enjoyed by many, whether on their own, toasted over a campfire, or topping a cup of hot chocolate. While store-bought marshmallows are convenient, making them from scratch at home adds a special touch to these fluffy confections. Join us as we guide you through the process of creating homemade marshmallows, from preparing the gelatin mixture to cutting them into delightful shapes.
Ingredients:
- 3 packages (about 21g) of unflavored gelatin
- 1 cup cold water, divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions:
1. Prepare the Gelatin Mixture:
- In the bowl of a stand mixer, combine gelatin and ½ cup of cold water. Let it sit while you prepare the sugar syrup.
2. Make the Sugar Syrup:
- In a saucepan, combine granulated sugar, corn syrup, salt, and the remaining ½ cup of cold water. Stir over medium heat until the sugar dissolves. Then, let the mixture come to a boil without stirring until it reaches 240°F (115°C) on a candy thermometer.
3. Combine Syrup with Gelatin:
- With the stand mixer on low speed, slowly pour the hot sugar syrup into the gelatin mixture.
4. Whip the Marshmallow Mixture:
- Increase the speed to high and whip until the mixture becomes very thick and white, resembling marshmallow fluff. This usually takes about 10-15 minutes.
5. Add Vanilla:
- While whipping, add the vanilla extract and continue to beat until fully incorporated.
6. Transfer to Pan:
- Grease a 9×13 inch baking dish and dust with powdered sugar. Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula.
7. Set and Cut:
- Let the marshmallows sit at room temperature for at least 4 hours, or overnight, until fully set. Once set, use a knife or cookie cutters dusted with powdered sugar to cut the marshmallows into squares or shapes.
8. Enjoy!:
- Dust the cut marshmallows with more powdered sugar to prevent sticking. Store in an airtight container at room temperature for up to two weeks.
Cook Notes and Variations:
- Flavored Marshmallows: Add extracts like peppermint or almond for unique flavors.
- Colorful Marshmallows: Incorporate food coloring for vibrant marshmallows.
- Marshmallow Coating: Coat finished marshmallows in cocoa powder or toasted coconut for added flavor.
FAQs (Frequently Asked Questions):
Q: Can I make marshmallows without a stand mixer?
A: Yes, a handheld electric mixer can be used, though it may take longer to achieve the desired consistency.
Q: Can I use agar agar instead of gelatin for a vegetarian option?
A: Yes, agar agar can be used as a vegetarian alternative. Follow package instructions for substitution ratios.
Q: How do I store homemade marshmallows?
A: Store in an airtight container at room temperature.
Q: Can I freeze homemade marshmallows?
A: Yes, freeze for up to three months. Thaw at room temperature before serving.
Keto and Low-Carb Versions:
- Substitute granulated sugar and corn syrup with erythritol or monk fruit sweetener.
- Use sugar-free powdered sweetener for dusting.
Creating homemade marshmallows is a delightful experience that yields delicious results. Whether for a special occasion or simple enjoyment, these fluffy treats are sure to bring joy to your kitchen and sweetness to your life. With this recipe in hand, embark on your marshmallow-making adventure and savor the sweetness of homemade goodness. Happy cooking!
Source: plusdeclics.com
