Marshmallows

Freshly rolled marshmallows

Homemade marshmallows were a big hit in cooking camp. The kids were fascinated that this little bowl of ingredients would whip up so light and creamy- and sticky. I think that was part of the fun.

They all took turns holding the mixer. It does take 15 minutes of mixing to get the result you want. Use a stand mixer, if you can.

We made classic vanilla marshmallows today, but you can add different flavors and even colors, if you like. How fun to enjoy a S’mores made with homemade marshmallows.

As promised, here is the recipe for making marshmallows. I’ve used this recipe for ages. I like that it is super easy, and still gives you quality marshmallows. I’ve seen more complicated versions- but why make life harder than it already is?

Marshmallows

1/2 c. cornstarch

1/2 c. powdered sugar

small amount of butter

2 envelopes unflavored gelatin, or 6 sheets of gelatin*

1/2 c. granulated sugar

1/3 c. water

2/3 c. corn syrup

1/2 t. vanilla

Combine cornstarch and powdered sugar in a small bowl. Butter an 8x8x2 inch-baking pan. Sprinkle with some of the cornstarch mixture. Reserve the rest of the mixture for use later on. Combine the gelatin, granulated sugar and water in a small saucepan and cook over low heat, stirring constantly until gelatin is dissolved.** Pour gelatin mixture into a large bowl, adding the corn syrup and vanilla. Beat with an electric mixer on high speed for 15 minutes. Be precise on the timing. The mixture will be thick and fluffy, marshmallow cream, actually. Pour mixture into the prepared pan, spread evenly and refrigerate overnight. The next day, sift some of the reserved cornstarch mixture over the marshmallows. Sprinkle some more of the coating mixture on a work surface and turn the marshmallow out onto the prepared surface. Cut the marshmallows into 1-inch squares, coating as you go. The marshmallows are very sticky until completely coated. Allow to dry on a rack. Store in an airtight container for up to 3 weeks. Makes about 4 dozen candies.

You can swap out flavorings- using maybe mint or lemon in place of the vanilla. You can also add a few drops of food coloring, if you like. Oh, and when you are at the rolling the pieces around in the cornstarch and powdered sugar stage of the process- don’t wear black. You’ll thank me later for that.

* Note: 3 sheets of sheet gelatin= one packet (1 tablespoon) of powdered gelatin.

** Note: If you are using sheet gelatin place it in the pan with COLD water and stir until dissolved. Then add the sugar and just cook, over medium-low heat until just warm, stirring often. Don’t let the mixture get too hot or the gelatin will not work.