Monday, January 21, 2013

Easy Homemade Marshmallows

My kids love homemade cocoa. It's one of those things that are so easy to make, there is really no point to those little packets of pre-made stuff. Plus, you can make it with real whole milk- way better than skim or dry milk powder!

So the other day I was at the store getting ready to buy marshmallows when it hit me: What am I doing? I make almost everything from scratch. Why am I settling for store-bought marshmallows? I put back the bag of marshmallows and picked up a box of gelatin instead. I got home and set out to do this... once for all.

You see, the idea of making these myself seemed daunting. It turns out that couldn't be further from the truth. They are surprisingly easy to make! As long as you have a candy thermometer and a mixer with a whisk attachment- you can do this.

So, despite the ease, am I going to make homemade marshmallows from now on instead of buying bagged every time I get a craving for a good ol' Rice Krispie Treat? Probably not. But, they are amazing. And we are all worth a little extra time and indulgence every now and then... right?

Easy Homemade Marshmallows
(Adapted from A Chow Life via Martha Stewart)
((Printable Recipe))

2 envelopes unflavored gelatin
1 1/2 cups granulated sugar
1/2 cup plus 2 tablespoons light corn syrup
3/4 cup water, divided
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup powdered sugar

1. Line a 8x11.5 inch baking pan with parchment paper. Brush the paper with vegetable oil and set aside.

2. In the bowl of your electric mixer, add 1/4 cup plus 2 tablespoons cold water. Sprinkle the gelatin over the the water and let it sit for about 5 minutes.

3. In a sauce pan, add the 1 1/2 cups granulated sugar, 1/2 cup plus 2 tablespoons corn syrup, salt, and 1/4 cup plus 2 tablespoons water. Bring the mixture to a boil, stirring until the sugar is dissolved. Without stirring, allow the mixture to continue cooking until a candy thermometer reads 238 degrees F.

4. With your whisk attachment, mix the gelatin on low speed. In a steady stream, pour the hot syrup slowly into the gelatin. Gradually bring your mixture up to high and beat until the mixture is stiff- about 12 minutes. Beat in 1 teaspoon vanilla.

5. Pour the mixture into the prepared pan. Set aside, uncovered, for about 3 hours. Slice and dip all sides in powdered sugar.

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