Hungry for more? This recipe was featured in a podcast episode!
There's really no comparison between homemade marshmallows and the store-bought variety. Homemade are soft and light, like fluffy little clouds that melt in your mouth. Here we have two varieties - vanilla and maple.
Prep Time: n/a
Cook time: 30 min
Additional: several hrs or overnight (drying time)
Yield: 2 doz
sauce pan with deep sides
1/3 cup cold water
1 tbsp powdered gelatin
1 cup maple syrup
pinch of salt
Lightly grease a 9x13-inch pan and line with a sheet of parchment with long ends. Lightly dust with powdered sugar (using a sifter works well).
Put the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and let sit.
Put the maple syrup in a deep saucepan. Bring the syrup to a boil and let cook over medium heat until it reaches the soft ball stage, or 235F on a candy thermometer. Watch the temperature carefully so you don't overheat and burn it.
Remove the pan from the stove.
Fitted with a whisk attachment, turn the mixer on low to mix the gelatin and water. While the machine is going, drizzle in the hot syrup, slowly. When all the syrup is in, raise the speed of the mixer and beat on high until you get a thick, glossy mixture that holds stiff peaks like a meringue. Add a pinch of salt.
Immediately spread the mixture into your prepared pan. Use a spatula to scrape the bowl and try to spread it as level as you can.
Let the mixture sit at room temperature to firm up for several hours or overnight.
Remove the marshmallows from the pan using the parchment paper and invert onto a surface that has been covered with sifted confectioner's sugar. Carefully peel off the paper. Dust the whole surface with more confectioner's sugar.
Slice the marshmallow into strips and then cubes, or whatever shapes you want, using a long sharp knife. Take your time and sift more sugar on the knife and the marshmallow as needed. Dust all exposed edges with confectioner's sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
1 cup cold water, divided
3 packets unflavoured gelatin
1 1/3 cup granulated sugar
1 cup light corn syrup
1/4 tsp salt
2 tsp vanilla extract
2/3 cup confectioners' sugar, divided
Follow the same above method, with the following exceptions:
Put 1/2 cup water in the bowl with the gelatin.
In the sauce pan, boil 1/2 cup water with the syrup, granulated sugar, vanilla and salt.
Zhuzh it up!
Be careful toasting homemade marshmallows on a stick over a campfire! They're so soft, they melt super quick! Don't say we didn't warn you.
The maple syrup makes a drier, less soft marshmallow. These were great cut small and tossed into hot chocolate! Check out the episode for other fun ideas.
This Maple Marshmallows recipe comes from the blog, theviewfromgreatisland.com
The Vanilla Marshmallow recipe is adapted from Homemade Marshmallows at averiecooks.com