Homemade Marshmallows

Homemade marshmallows are easy to make and taste fantastic. I was first introduced to homemade marshmallows about 15 years ago when I saw Martha Stewart making them on one of her shows.  I remember thinking “well, that looks easy!” and got busy making some. They have a much lighter texture than store-bought marshmallows, there is really no comparison. They truly are easy to make, your stand mixer does most of the work. (Though they can be made with a hand mixer, they really aren’t powerful enough and you will be mixing forever!)

I like to dip the marshmallows in chocolate to make them a little more special.  On this day I made a simple chocolate ganache.  After dipping the marshmallows in the ganache, I topped them with some chopped peppermint bark. Some became our dessert, some were bagged up for gifts, and some were used for hot mochas (I do confess that my mocha had the addition of some peppermint schnapps. So yummy!)

 

 

If you need a last minute Christmas or hostess gift, you should try making these marshmallows!  Instead of cutting them into squares, you can use cookie cutters to make shapes such as snowflakes to make them more festive.

 Homemade Marshmallows

3 packages unflavored gelatin (such as Knox)

1 cup water, divided
1 ½ cups granulated sugar
1 cup light corn syrup
¼ teaspoon kosher salt
1 tablespoon pure vanilla extract

Confectioners’ sugar, for dusting

Combine the gelatin and ½ cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt and the remaining ½ cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.  Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners’ sugar.  Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.

 

A candy thermometer is a must, the sugar water mixture needs to cook until it's up to 240 degrees.

Once the mixture is thick, pour the marshmallow mixture into a pan dusted with confectioners' sugar.