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Homemade Marshmallows

October 5, 2010

 I first made marshmallows with my friend Liz and it was, like all things with Liz, fun. A homemade marshmallow is a bit of a labor of love. I decided to make a few different kinds from the same batch of fluff. Some were rolled in toasted coconut, the perfect bit of sweet in one bite. The others were flavored with peppermint and vanilla, cut into mini cubes and rolled in powdered sugar and corn starch to keep them from sticking together and oh, so good floating atop a mug of hot chocolate. If you don’t have a stand mixer you may have to borrow one as the 15 minutes of beating at medium to high speed puts some strain on most household appliance motors. BUT they are worth it. I’ve found that if put in a jar they will keep for several weeks before drying out. Next time I’m going to experiment with flavors  trying anice, chocolate and espresso extracts to see how they work. The recipe I used was from Alton Brown.

Mini Marshmallows – vanilla and peppermint for hot chocolate

Rolled in Toasted Coconut 

Homemade Marshmallows 

  • 3 packages unflavored gelatin
  • 1 cup 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 (1/4 tsp. peppermint extract)
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • 2 cups sweetened coconut – toasted in oven until light brown
  • Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla (or peppermint) during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. OR substitute sugar/cornstarch with toasted coconut. Covering bottom of pan with a layer reserving the rest to roll cut pieces in to cover all sides.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container. 

Gelatin and water mixed together is the first step

Boiling water, sugar, corn syrup and salt to 240 degrees

Slowly add hot syrup to gelatin, beating constantly for 15 minutes

Scrape marahmallow fluff into pan coated with toasted coconut

or a pan dusted with mixture of half powdered sugar and half corn starch

   

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4 Comments leave one →
  1. lizbarrett permalink
    October 5, 2010 9:11 am

    Hey! Now we have twin blog posts! Hurray! Love. Can’t wait to make a batch soon – I’m going to dip half of each in dark chocolate!

    • October 5, 2010 2:57 pm

      That sounds yummy. Try rolling them in the powdered sugar/corn starch mixture. The CS is what was missing when we made them at your house. Must keep the PS from absorbing and I bet the melted choco would stick just fine. Maybe dark choco THEN toasted coconut would be good too.. OH, the possibilites are endless. Next time I’m adding a smidge of red coloring to the peppermint mini’s so they look different than the plain.

  2. October 5, 2010 12:21 pm

    Hot chocolate looks great! Maybe just a little adventurous for me!I’ll put it on my courageous must try list!

    • October 5, 2010 2:55 pm

      That hot chocolate came from Florence. Was the first time I’d used it. It was little pieces of chocolate dusted in cocoa that you melt in hot milk.. tasted SO good and left those little dots of chocolate on the marshmallows. If you have a stand mixer the marshmallows are actually pretty easy to make… and if you make a mess of it, it all cleans up with hot water… might be a hit with the Northern Italians. My ex who is from Puglia never liked marshmallows saying they were too sweet, which they are but for s’mores or hot cocoa they are the perfect fit. 🙂 Amy

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