Homemade Marshmallows

So the temperature in my house is approximately -32 degrees! (just kidding) It is very cold, and so I wanted to make hot cocoa and snuggle down into my heating blanket while I wrote an essay. But alas, when I went to check the cupboards for marshmallows there were none. I decided to make my own since now that I was out of my blankets warm there was no going back.

This recipe was so incredibly easy (a lot easier than I thought) and they melt almost instantly in you hot cocoa! Just be patient because I was not and I burnt my tongue, which almost everybody knows, kills!

 

 

These are delicious, and if you put them in hot cocoa, try adding a dash of cinnamon, which is my special touch.

 

Homemade Marshmallows

Ingredients:

3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, divided

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites

1 tablespoon vanilla

powdered sugar, as needed, about 1 cup

Instructions:

1. Spray a 9x13 glass or metal pan with cooking spray. Dust the pan with powdered sugar.

2.Sprinkle the gelatin over a half cup of the cold water in the bowl of your stand mixer fitted with the wire whisk. Let soften.

3.In a  sauce pan, cook the second half cup of cold water, sugar, corn syrup, and salt over low heat, stirring with a wooden spoon until the sugar has dissolved. Increase heat to medium and boil until mixture reaches 240 degrees, about 12 minutes.

4. Remove pan from the heat and pour the sugar mixture into the stand mixer with the gelatin. Stir to dissolve the gelatin.Beat on high speed until white, thick, tripled in volume, about 6 minutes.

5.In a medium bowl, beat the egg whites until stiff peaks have formed.  Mix the egg whites and vanilla into the sugar mixture until just combined.

6.Pour the mixture into the prepared baking dish, using a rubber spatula to scrape it out as needed, but being careful not to touch the goo with your hands. You won't get it all out of the bowl and that's okay.

7.Sift 1/4 cup of powdered sugar over the top of the marshmallows and chill uncovered in the fridge for 3 hours or overnight.

8.Run a knife along the edges of the pan and turn the marshmallows out onto a cutting board. Cut marshmallows into 1-inch cubes with a sharp knife or pizza cutter.

9.Sift about 1/2 cup of powdered sugar back into the baking dish and toss the cut marshmallows in it to coat all sides and prevent them from sticking to each other.

10.Shake off the excess powdered sugar and store in an airtight container.

 

~Enjoy! - Gabi xoxo~