Wednesday, December 2, 2009

Marshmallow Mania

So I saw this recipe for homemade marshmallows in the recent Taste of Home magazine ( a must have), anyhow I thought I would give them a try and I love them. I was a little nervous to have to boil sugar to a soft ball stage, but even without a candy thermometer this was easy and awesome. The wonderful thing about these marshmallows is that they are so versital. You can eat them plain, put them in your hot chocolate or decorate them as you wish. Above I flavored these with peppermint and while they were still soft I swirled in some red food coloring to look like a candy cane. You could even dip the edges in candy cane if you wanted to.
Sorry this picture is blurry, but it was all I took before they were gone! These oversized marshmallows were a hit when I had family over for hot chocolate this week. You can roll the edges in anything you like. Some options are, fun sprinkles or sugars, nuts, coconut, chocolate chips. The possibilities are endless. You can also dip them in chocolate or drizzle with carmel. I used them to top a favorite pan of brownies this week. These would be great for anyones holiday party, or as a fun homemade gift for friends and neighbors. Follow below and I will take you step by step through the recipe! Be sure to check in often for new ideas and make sure to become a follower and comment so I know what things you guys like! Happy marshmallow making!!
Homemade Marshmallows
3 envelopes unflavored gelatin
1 Cup cold water divided
2 Cups sugar
1 Cup corn syrup
1/8 tsp. salt
1 tsp vanilla (or flavoring)
Line a 9x13 pan with tinfoil and spray with non stick spray. Set aside. In a large metal bowl (mixer bowl prefered) sprinkle gelatin over 1/2 cup cold water. Set aside. In a large heavy saucepan combine sugar, corn syrup, salt and remaining water. Bring to a boil stirring until it comes to a boil. Once sugar comes to a boil cook until candy thermometer reads 240 degrees (soft ball stage). Remove from heat and gradually add to the gelatin with mixer on slow speed with whisk attachment. Once all sugar is in change speed to high and let whisk on high for about 10-15 minutes. The volume will double and the marshmallow will turn white. Once it has doubled add vanilla or other flavoring. Spread in prepared pan (it is marshmallow so it will be sticky, just have fun with it). Cover and let sit for 6 hours or overnight.
Once set remove from pan with the tinfoil and cut with a pizza cutter sprayed with non-stick spray to desired size. These are creamy and delicious. Enjoy!!

Here is how my sugar looked when it was boiling. Don't let it go crazy, you don't want to get burned. This was one reason I used a really deep pot.

This is the softball stage. I let mine boil for about 10 minutes. Then you drizzle some of the boiling sugar in cold water. DON'T TOUCH IT UNTIL IT IS COOL!! If it falls apart it is not ready yet. You should be able to (once cooled which happens quickly)pick it up and squish it together to form a soft ball.

Once you have it to that stage pour it into the mixer and start whipping it. This is how it looked to start.

This is how it looked about 13 minutes later!

Here it is finished and being cut. DELICIOUS!

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