Welcome to Diane's Blog - Canning and Cooking at Home
Making homemade marshmallows couldn't be easier - thanks to JD, he tells us how easy!
I love the looks of the toasted one he did on a stick - YUM! Thanks JD for this guest post!
3 packages unflavored gelatin
12 ounces ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
for the pan:
1/4 cup powdered sugar
1/4 cup cornstarch
Mix the powdered sugar and cornstarch together in a small bowl, set aside.
Pour half the ice cold water into mixing bowl and sprinkle gelatin on top.
In a small saucepan, add remaining water, granulated sugar, corn syrup, salt and cover,
Cook over Medium High heat 5-7 minutes, until sugar dissolves. Remove lid and continue cooking until mixture reaches 135 degrees.
Use a mixer, with a whipping attachment and on Low, slowly pour the sugar mixture, down side of the mixing bowl with gelatin. Increase mixer speed to High, and whip 13 minutes, add in vanilla extract and continue whipping 2 minutes more. .
Prepare 9x14 pan by spraying lightly with non-stick spray, then coat with powdered sugar/corn starch mixture.
Pour the sugar mixture into prepared pan and spread mixture evenly with spatula - allow to set at least 4 hours, overnight is better.
Flip pan over onto dusted counter-top, cut, with an oiled pizza cutter or oiled long knife, into 1" strips. Dust the edges of the strips with additional powdered sugar/cornstarch mixture , and cut into 1" cubes. Dust cubes again to prevent sticking, allow to set 2-3 hours before storing in airtight container. Consume within 1 week or freeze. May be used in any recipe calling for standard marshmallows.
Photos by: JD Provence for Canning and Cooking at Home
Recipe adapted from: Alton Brown's Good Eats.
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Diane Baker: Owner & Creator of Canning and Cooking at Home