Easy Marshmallows

How about making homemade marshmallows for a hot chocolate or roasting on campfire? No preservatives, much better than store bought, I guarantee!

Easy Marshmallows

How about making homemade marshmallows for a hot chocolate or roasting on campfire? No preservatives, much better than store bought, I guarantee!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 8 hours 40 minutes
Course Candy, Desserts
Cuisine American, Gluten Free
Servings 72 pieces

Ingredients
  

  • 2 ½ tbsp powder unflavored gelatin
  • 1 cup Water divided into two parts
  • cup light corn syrup
  • 2 cup refined sugar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup Powdered sugar
  • ½ cup cornstarch
  • Unsalted butter to grease pan and knife

Instructions
 

  • In a medium bowl mix icing sugar and cornstarch.
  • Line a 23x33x5cm with parchment paper and grease all sides with unsalted butter.
  • Sprinkle gelatin over ½ cup of water and let it bloom for 15 minutes.
  • In a small saucepan over medium heat add remaining ½ cup of water, corn syrup, refined sugar and salt.
  • Attach candy thermometer to the side of the pan and let mixture simmer undisturbed for about 10 minutes until the temperature of 240F (soft ball candy temperature). * Important: Do NOT stir the sugar mixture after boils as it may crystallize and you will lose everything!
  • As the temperature approaches 240F, place the hydrated gelatin In an electric mixer bowl and start mixer at low speed to break the gel.
  • When the sugar reaches soft ball stage, remove from heat and carefully pour a thin stream of liquid to the side of the bowl while mixer is running on low speed.
  • After completely added increase speed and continue beating for 8 minutes.
  • Add vanilla extract and beat for 2 more minutes.
  • At this point the marshmallow is warm and very thick.
  • Pour the marshmallow rapidly in prepared pan. Wet your hands and smooth marshmallow while still warm.
  • Sprinkle sugar/cornstarch mixture over marshmallow, cover with plastic wrap and let it sit for 8 hours.
  • Remove marshmallow from parchment paper and place it on a cutting board sprinkled with sugar/cornstarch. Grease a long knife with butter and cut marshmallow.
  • Cover all sides of the marshmallows with the mixture of cornstarch and sugar to finish.
  • Run a few marshmallows at a time through a sieveto remove excess powder.
  • Store in sealed container for up to 14 days.
  • Enjoy!

Notes

Corte com cortador de biscoitos untado com óleo para formatos diferentes.

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