Heya Sugar friends!
I’ve got another installment of the I’m too
lazy busy to make complicated goodies this year blog series!
I have always wanted to try homemade marshmallows but just never got around to it. The other night I just had a notion to give it a try. (You know, when I really should have been doing laundry. Inspiration hits at the oddest times, doesn’t it?) My younger son loves marshmallows, and I wanted to see if homemade were as good or better than store bought.
Recipes with cooked sugar can be intimidating for lots of folks, but I am here to tell you this was really easy and fun to do. Did not take a lot of time either. I am not a cook by any stretch of the imagination, so if I could do it without having to call 911, you can too!
- 2 teaspoons butter
- 2 envelopes plain gelatin powder
- 1 cup cold water
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/8 tsp salt
- 1 tsp clear vanilla flavoring
- assorted colored sugars and sprinkles
- Line a pan with foil and grease it liberally with butter. I used a 9 inch square pan to get tall marshmallows I could cut into cubes.
- In a mixer bowl, sprinkle the gelatin over 1/2 cup of the cold water and set it aside.
- In a heavy saucepan, combine the sugar, corn syrup, salt and the rest of the water. Bring to a boil, while stirring occasionally. Bring to 240 degrees on a candy thermometer or to soft ball stage.
- Remove from the heat and gradually add to the gelatin with mixer on low speed with whisk attachment. Turn up to high speed and beat until it is thick and fluffy and doubled in volume. It will look similar to marshmallow cream you get in the jar, but a but thinner. This takes about 15 minutes. Add the vanilla and mix in well.
- Spread into foiled pan with a buttered spatula. Cover with foil and let sit overnight.
- Lift the foil out of the pan and peel away from the marshmallow. It will come away easily as the marshmallow should be very firm at this point.
- Cut into squares with a non serrated knife greased with butter. Clean the knife under water, wipe dry, and re-butter before each cut, in order to get clean pretty edges on the marshmallow cubes.
- Roll them in sprinkles or colored sugars. If you do not want to add sprinkles, just roll them in powdered sugar and shake off the excess.
The 2 inch deep cake pan after marshmallow was spread in.
The next day the foil came away easily from the sides of the marshmallow as you can see here. Then I just proceeded to cut it into cubes and garnish them.
These would be so cute on your holiday dessert table. Or even as a nice homemade gift. (You would have to make them close to gift giving day because I am not sure how long they last with no preservatives in them.)
Or how about dipping them in mint chocolate to make hot cocoa stir sticks:
And just for fun……….
I had a little bit of the mixture left over when I filled the square cake pan, so I put that in another pan. It made a shallow sheet of marshmallows, which I experimented with cutting with cookie cutters.
It worked great!
I just greased the cutter well with butter and cut them out. Worked like a charm!
How cute are these wintry trees?
And they tasted great too! The texture was perfect. Every bit as good as the ones from the bag, if not better. So if you guys have been wanting to try this, I encourage you to do so. Let me know how they turn out for you.
I gotta run now, that dang laundry is still sitting there.
Or maybe I need to make some Christmas cookies right now………