“You can actually MAKE marshmallows?”
That’s the question that I was posed with from a bright eyed child as I handed over a bag of homemade marshmallows for their trip to Disney World. I laughed to myself after the encounter because I had actually, not too long before making the marshmallows, wondered the same thing, I can actually MAKE marshmallows?!? I am glad to say that you can not only actually make marshmallows, but that the process is not terribly hard and you can have quite a bit of fun with the process!
As much as I hate to say this as one who didn’t always have a KitchenAid mixer (which I love!), I think that a mixer is necessary/helpful for marshmallow making… either that or a lot of good upper body strength, coordination and great mental fortitude! It is doable, but I think the mixer makes it a little easier!
I have a thing for cute shapes… I found this oval shaped cutter by Wilton which cuts three pieces at once. You will without doubt see this cutter shape throughout the blog, at least until I find the next cute shape! The fun thing about marshmallows is that you can cut them into all types of shapes. You can also change the flavors, layer different colors. I am a newbie in marshmallow making, but the creativity that people are bringing to the world of marshmallow making is amazing.
Because I couldn’t leave well enough alone, I decided to make marshmallow pops AND dip them in chocolate… Yum! If you haven’t had the pleasure of tasting homemade marshmallows, please don’t deprive yourself of this experience any longer! They taste SO much better than the bag of marshmallows you find in your grocery store. SO much better! I really didn’t know what I was missing, but now that I am in the know… I can’t go back! Hope you have fun marshmallow making. Amaze a child and yourself today… make some marshmallows!
Adapted from this recipe on Leite’s Culinaria
1/2 cup confectioners’ sugar, plus extra for dusting
1 3/4 cups granulated sugar
1 cup light corn syrup
Three 1/4-ounce envelopes unflavored gelatin
1 tablespoon vanilla extract
Food coloring to desired coloring (I used Loranns Red Velvet emulsion flavoring)
1/4 cup cornstarch
Oil for greasing the pan and the knife or pizza cutter
- Oil a 9-by-13-inch pan or two 8 by 8 inch pans, line the pan with a little confectioners’ sugar.
- Combine the granulated sugar, 3/4 cup plus 2 tablespoons water, and the corn syrup in a medium saucepan. Cover and bring to a boil without stirring. Uncover, place a candy thermometer in the pan, and heat the syrup to 240°F (115°C), or the soft-ball stage. This will likely take around 15 minutes.
- When the syrup has started to boil, put 1/2 cup of water in a large heat-proof bowl of an electric mixer and sprinkle the gelatin over it, stirring to wet completely. Let the gelatin soften at least 1 minute. Slowly pour the hot syrup into the gelatin in a steady stream, beating at low speed.
- Increase the speed to high and beat, scraping frequently. When the mixture turns white and begins to thicken, which ought to happen after about 10 minutes, add the vanilla extract (and your food coloring/flavoring if desired).
- Continue beating on high until the mixture is quite thick and then scrape it into prepared pan. Let cool completely, for 2 hours or more.
- Sift a little confectioners’ sugar over the top of the marshmallows and over a sheet of wax paper at least as large as the pan. Run a knife around all sides of the pan to loosen. Invert the pan onto the paper and pry out one corner with the knife until the rest follows. Dust what was formerly the bottom with more confectioners’ sugar.
- Combine the 1/2 cup of confectioners’ sugar with the 1/4 cup cornstarch in a ziploc bag.
- Oil a knife, pizza cutter or cutter shape of your choice and cut the marshmallow into desired shapes.
- Place the cut pieces in the confectioners’ sugar mixture to coat completely. Shake off excess in a colander and repeat with the remaining pieces. You can store the leftover confectioners’ sugar mixture in your ziploc bag for future use.
- Store marshmallows in an airtight container or sealed plastic bag.
Recipe adapted based on recipe by Bakers Royale
2/3 cups semi sweet chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
- Place chocolate and heavy cream in a bowl over simmering water.
- Let chocolate and heavy cream sit for 2-3 minutes to melt without stirring.
- Slowly stir mixture to combine. After smooth, add powdered sugar and mix to combine, then add water 1 tablespoon at a time, mixing after each addition until a good pouring consistency is reached.
- Cool until warm, then dip marshmallow pieces in chocolate sauce.
- Sauce will cool and firm up a bit.