Marshmallows

I remember when I was about eight (almost ten years ago! Ha!) we were doing our Christmas shopping at the mall. We passed by a certain store in the mall that was giving away samples that day. Okay, it was Williams-Sonoma; the best store of all time. I remember that day, we went in, and they had some fresh homemade marshmallows. They were a french vanilla flavor, I believe. Anyway, I remember eating one, and then wanting about ten more.

Note: Homemade marshmallows are two BILLION times better than the prepackaged stuff.

Anyway, I was hooked, and in early 2009, I made my first batch. It was a recipe that involved egg whites and hot sugar. The recipe was brilliant. Unfortunately, I lost that particular recipe, but I have one that is just as good today. Rest assured for those raw-egg-white-paranoid people out there (even though the hot sugar cooks the egg whites), there is nothing in here that is remotely risky.

In chatspeak, I would say ‘namnamnamnam’.

..Namnamnamnam I need another one!

Homemade Marshmallows
Ingredients
3 packets unflavored gelatin
1/2 cup cold water
1/4 cup water
2/3 cup light corn syrup
2 cups sugar
1 T. Vanilla Extract
Powdered sugar, for dusting.

Method
1. Sprinkle gelatin into 1/2 cup cold water in the bowl of your electric mixer fitted with the paddle attachment, and allow to ‘bloom’ for 30 minutes. Prep 13″x9″ pan by spraying with nonstick cooking spray and dusting with powdered sugar. Don’t be stingy, this stuff is sticky! Spray spatula with nonstick spray.
2. Combine corn syrup, 1/4 cup water, and sugar in a medium saucepan. On low heat, stir until the sugar is incorporated and then bring to a boil. Once the mixture has come to a low boil, put a lid on top of the saucepan for two minutes. The steam will catch on the inside of the lid, and as it condenses, will wash any sugar crystals off the sides of the saucepan (foolproof). Remove lid.
3. Set your candy thermometer to 250 degrees, or watch it closely until it gets to that temperature. This is the hard ball stage, another way of checking this is dropping some of the mixture into a glass of cold water, when it forms a ball that is not easily squished, you’re ready. Once the mixture has reached that stage, remove from heat.
4. Set your mixer to LOW SPEED, SLOWLY pour in the mixture. Once all of the mixture is added, gradually increase speed. WARNING: This sugar is HOT, use with CAUTION. Bring to medium-high speed, and when the mixture starts to turn white in color, bring to high speed and whip for 10 minutes, or until opaque and thick, and the volume stops increasing. Add vanilla and turn off mixer. Transfer mixture to prepared pan and spread promptly, it thickens quickly. Allow to cool and set for 5 hours or overnight.
5. Spray a chefs knife with cooking spray and dust with powdered sugar. Transfer marshmallow to a sprayed cutting board and cut into squares. When it becomes sticky to the knife, dip the knife in hot water for a second, dry it and continue. Transfer cut marshmallows to a bag of powdered sugar and toss to coat. Keep in an airtight container.

I originally made these to make some marshmallow fondant. But…it calls for 16 ounces and we’ve gone through a lot…

Does this mean I have to make more?
Oops.

Happy Baking!
Clara

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