It’s been a frigid couple of weeks here in the northeast, so we’ve been staying cooped up in the house. So with fantasy football over, a tired puppy, and a quiet evening, boredom officially sets in. I’ve been wanting to try out homemade marshmallows for a long time. And when K said, “let’s make s’mores!” a few days ago, I knew that was the kick I needed to go for it.
I was surprised at the ease of making these marshmallows. The actual work is short and minimal. The hardest part is waiting for the fluff to set and turn into actual marshmallows! That fluff looked so good – I could have eaten the whole bowl right then and there!
(Makes about 2 dozen)
Adapted from Martha Stewart
Vegetable oil, for brushing
2 envelopes unflavored gelatin
1.5 cups granulated sugar
1/2 cup light corn syrup
3/8 cup water
A pinch of salt
1/2 cup very cold water
1 teaspoon vanilla extract
1/2 cup confectioners’ sugar
Brush a 9×9-inch glass baking dish with vegetable oil. Line with parchment paper, and brush the parchment paper with more vegetable oil.
In a medium saucepan, combine granulated sugar, corn syrup, salt, and 3/8 cup water. At high heat, bring to a boil and stir until all the sugar appears to dissolve. Continue cooking without stirring until the temperature registers 238 degrees F, about 10 minutes.
In the bowl of an electric mixer, combine 1/2 cup cold water and gelatin. Stir and let sit for 5 minutes. Start mixing at low speed, and slowly add the syrup mixture to the gelatin mixture. Every 3 minutes, slightly increase the speed. After about 12 minutes, the mixture should be stiff. Add in the vanilla and beat again.
Pour the mixture into the prepared baking dish. Set aside, uncovered, until firm, about 4 hours (or overnight).
Cover a work surface with confectioners’ sugar. Remove the marshmallows from the baking dish and onto the work surface. With a sharp knife, cut the marshmallows into small squares. Coat each marshmallow in more confectioners’ sugar.
– food on,