Home-MadeMarshmallows
 
Prep time
Cook time
Total time
 
adapted from a recipe posted on Brown-Eyed Baker
Author:
Serves: 48
Ingredients
  • ⅔ cup icing sugar
  • ⅓ cup cornstarch
  • 1 cup cold water, divided
  • 2½ tablespoons unflavoured gelatin
  • ⅔ cup corn syrup
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
Instructions
  1. Line a 9x13-inch pan with parchment paper and spray with non-stick cooking spray; set aside.
  2. In a small bowl, whisk together the icing sugar and cornstarch; set aside.
  3. Pour ½ cup of the cold water into the bowl of an stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. Let stand until the gelatin becomes thick.
  4. While the gelatin is firming up combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan. Over medium heat and bring to a boil, gently swirling the pan, until the sugar has dissolved completely and the mixture reaches 240 degrees F.
  5. With the mixer on low speed , carefully pour the hot syrup mixture into the gelatin mixture, letting it pour down the sides of the bowl to avoid splashing. Gradually increase the speed to high and whip until the mixture is very thick and stiff, 10 to 12 minutes, scraping down the bowl as needed. Add the vanilla and beat another minutes just until mixed in.
  6. Working quickly, scrape the mixture into the prepared pan using a rubber spatula that has been sprayed with non-stick cooking spray. Smooth the top into an even layer. Sift 2 tablespoons of the icing sugar mixture over the pan. Cover and let sit overnight at room temperature.
  7. The next day sift about 2 tablespoons of the icing sugar mixture onto a cutting board and turn the marshmallow slab out. Carefully peel off the parchment. Sift a thin layer of of the icing sugar mixture over marshmallow. Using a pizza cutter or a sharp knife that has been sprayed with non-stick cooking spray, cut into 1-inch strips one way, and then across the other way for square marshmallows. You can also use cookie cutters sprayed with non-stick spray to cut out shapes.
  8. Working with 3 or 4 marshmallows at a time, toss the marshmallows in the remaining icing sugar mixture, then shake in your palm to remove any excess powder. Marshmallows can be stored in an airtight container or bag for up to 2 weeks with parchment between the layers to avoid sticking.
Recipe by Chateau Elma at https://www.chateauelma.com/home-made-marshmallows