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Homemade Marshmallows - Gift of the Day


mound of homemade marshmallowsThe marshmallows most of us know are fluffy, useless things that are best melted down into rice krispies treats or toasted on pointy sticks over open fires. However, there's another version of marshmallow, one that you can make in your own kitchen, that are far superior to the ones you buy at the local grocery store for $1.29 a bag and they make an excellent edible holiday gift.

Two years ago, Nicole Weston (during her Slashfood years) posted an excellent recipe for homemade marshmallows that will wow your friends and make your family praise your name (if you have questions about the recipe, make sure to read the comment section on the old post, it contains a bunch of helpful tips). The recipe is after the jump.

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Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.

Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.

Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

In a shallow dish, combine equal parts cornstarch and confectioners' sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar mixture.

Store in an airtight container.

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Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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