I have ALWAYS loved marshmallows. I love that i can squish them, pull chem, suck on them, tear them, draw on them (if I really wanted to). They are the coolest things. I never in my wildest dreams thought that I could make marshmallows though. Obviously when I first started blogging and saw HOMEMADE marshmallows my jaw dropped. I kept searching and searching and searching, and finally I landed it. I found the recipe I wanted to make. I cannot believe how insanely it is to make them easier. For something with such amazing taste, it should be illegal for how easy they are. These turned out fantastic. Not only were they beautiful to look at, they tasted just as good. This one batch of marshmallows made so many recipes I was so excited!
- Flavorless vegetable oil (like Canola), for oiling the pan, spatula, plastic wrap
- 1/2 cup cold water
- 3 envelopes of Knox gelatin
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 Tablespoon vanilla extract
- 1/2 to 1 cup confectioners' sugar (aka powdered sugar), for dredging
Line a 9x9-inch pan with foil or plastic wrap. Brush it with a little vegetable oil to coat. Set aside.
Add the 1/2 cup water to a very large bowl (or the bowl of a stand mixer). Sprinkle gelatin over the water, and set aside for 10 minutes.
After the gelatin has been soaking for about 5 minutes, begin prepping the sugar syrup in a small, heavy saucepan: combine sugar, corn syrup, and 1/4 cup water in the saucepan over high heat. Bring to a full boil and boil hard for 1 minute.
Remove from the heat. Immediately pour boiling syrup into gelatin and mix at high speed (use caution!). Add the salt and beat for 12 minutes, adding the vanilla in the last minute. The mixture will more than triple in volume, will become white, and will resemble marshmallow cream.
Pour the marshmallow into the plastic-lined pan, using a lightly oiled spatula to scrape it out of the bowl. You will probably need to scrape a fair amount of the marshmallow off the beaters, as well. Lightly oil a piece of plastic, place over the top of the marshmallow mixture, and use your palms to gently smooth and press the marshmallow flat and into the corners of the pan.
Let the pan sit at room temperature for at least 8 hours, or overnight. Do not refrigerate. Carefully remove the marshmallow slab from the pan and place gently on a large cutting board that has been generously dusted with powdered sugar. Sprinkle more powdered sugar over the slab. Using a large chef's knife that has also been dusted with powdered sugar (see a pattern here?), cut the slab in half, then in half again, so you have four large squares. Cut each square in thirds (3 long pieces each), then cut each of those pieces into thirds (3 squares). Continue to dust the marshmallows with the powdered sugar as you work, so they don't stick together. When you are finished cutting the marshmallows, roll them in powdered sugar to completely coat. Gently shake off the excess sugar and store in a tightly sealed container or plastic zip bag.
Makes 36. The marshmallows will keep at room temperature for 3-4 days.
The next recipe I tried was this toasted marshmallow milkshake. This, I just, I have no words, if you're a fan of marshmallows and a fan of milkshakes, DO IT NOW. DO IT FOR YOURSELF. Delicious!
- 1 one pound bag of jumbo marshmallows
- 2 cups milk
- 2 cups vanilla ice cream
- 1 tbsp sour cream
Preheat the broiler. On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.
In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.
- Hershey Chocolate Bars or chocolate chips
- Graham Crackers
Preheat oven to approximately 300 degrees
Layer half a graham cracker with some chocolate (and if you decide to add fruit do it between here... I chose to do some with strawberry and some with banana) with a marshmallow
Cook in oven for like 5-10 minutes. Watch it to make sure the marshmallows don't explode.
Once Marshmellow is melty, remove from oven and add top layer of graham cracker.
Banana Chocolate S'mores