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The 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.
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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12-08-2008 @12:54PM DanGarion said... You know I went to this chocolate expo a couple months ago and this girl was hawking "gourmet" marshmallows that we way more expensive then they should be. So I asked her if they were made with "mallow" and she looked at me weird as if she didn't understand the question. I asked again and said something like, "Mallow, like real marshmallows used to be made with". And she responded all snobby saying that would be too expensive.
Why tout gourmet marshmallows, if you aren't even going to make real ones.
Not saying there is anything wrong with making your own, she just sort of put me off.
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12-11-2008 @11:07AM JK said... Does anyone know if these can be toasted over a fire, and then made into s'mores?
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12-11-2008 @11:08AM Marisa McClellan said... JK, you can toast homemade marshmallows, but they have a slightly different consistency than conventional, store-bought marshmallows, so they toast a little faster.
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12-12-2008 @12:13PM Marilyn said... Excuse me for not knowing, what is mallow
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12-12-2008 @12:28PM Kat Kinsman said... Mallow is the herb from which marshmallows originally got their flavor. I'm trying to germinate some at home right now, as a matter of fact.
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12-13-2008 @12:51PM Fash said... I've made homemade marshmallows for the last two years during the holidays. While they go over well, the novelty kind of wears off by the second year. Frankly, I find they're more trouble than they're worth. This year, I will skip them in favor of adding a new cookie!
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12-13-2008 @8:18PM estelle said... I can not eat sugar or sugar type product, how can you make marshmallows without both the 2 cups granulated sugar and 2/3 cups light corn syrup, Does anyone have a sugar free recipe
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12-13-2008 @8:19PM Marisa McClellan said... Estelle, unfortunately, it's impossible to make marshmallows without sugar. They depend on it for their consistency.
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12-18-2008 @11:43AM Christi said... What's the best way to enjoy these homemade marshmallows? Over hot chocolate, plain...?
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12-18-2008 @11:44AM Marisa McClellan said... Christi, they are delicious just plain, but also make a tasty addition to hot chocolate (or even coffee).
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