I am a marshmallow lover like no other and I can think of ways to use marshmallows everyday of the year! Homemade marshmallows are so easy to make and soon, you will taste the difference between store bought marshmallows vs. these soft, chewy squares of melted sugar.
I use a basic marshmallow recipe that has been in my family for years. I love experimenting with different flavors and ideas to incorporate them into my baking or when creating new desserts. The sky is the limit when developing flavors. A few of my favorites include merlot and chocolate swirled marshmallows, apple caramel marshmallows, even the champagne strawberry marshmallows will change your life.
My grandfather was a baker and I attribute my love of food to him and my Father. This is a base marshmallow recipe that you can adjust to create any flavor marshmallows you like. Over the next few months I will share some great holiday recipes for peppermint marshmallows, spiced cranberry marshmallows and gingerbread marshmallows just to name a few.
Pops Famous Marshmallow Recipe:
1 1/4 cups icing/confectioners sugar plus 1/4 cup for dusting
1/2 cup cornstarch
light vegetable oil, for greasing
1 cup ice-cold water
3 tablespoons powdered gelatin
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon fine salt
1 teaspoon vanilla extract
a 13" x 9" x 2" rectangular metal baking pan
Makes about 45 one inch cubed marshmallows
Step 1: In a large bowl, sift 1 1/2 cups confectioners sugar with the cornstarch and set aside.
Step 2: Oil the bottom and sides of the pan, wiping it down with paper towels to remove any excess oil. Dust the bottom and sides of the baking pan with the confectioners sugar/cornstarch mixture.
Step 3: Pour half of the water into a large bowl and sprinkle the gelatin over the water. Leave to stand for about ten minutes.
Step 4: Warm the granulated sugar, corn syrup, remaining water and salt in a large saucepan set over low heat, stirring continuously with a wooden spoon until the sugar has dissolved. Increase the heat to medium-high and let boil for 10-12 minutes, or until a candy thermometer reaches 240 degrees F. Remove from heat and pour in gelatin mixture. Stir with a wooden spoon until the gelatin has dissolved.
Step 5: Use a hand-held mixer to beat the mixture on a high setting for 10 minutes, until thick, shiny and tripled in size.
Step 6: Add the vanilla extract to the marshmallow mixture and mix until combined, then pour into greased and sugared pan, working as quickly as possible.
Step 7: Sift the remaining confectioner's sugar evenly over the top and let the marshmallows set at room temperature for at least four hours, and up to one day until firm.
Meyer Lemon Marshmallows:
The Meyer lemon has a distinct flavor. Unlike a traditional lemon, which is tart and sour, the Meyer lemon is slightly sweeter due to a cross-pollination with a mandarin. During the winter months, when the Meyer lemon is in season, these marshmallows are wonderful served with hot lemon tea or earl grey. I also recommend including them in a white cake mix batter before you bake it and enjoy the flavor and texture! Kinda ah-mazing!!
use Basic Vanilla Marshmallow recipe and replace water with lemon juice and omit vanilla extract.
Post your pictures on my Facebook page.....now Get to whipping!!
Tips for Cutting Marshmallows:
When the marshmallows are set in the pan, run a thin butter knife around the edges of the set marshmallows. Turn the pan over onto a cutting board. Lift one corner of the pan and ease the marshmallows out using your fingers. Trim the edges and cut into squares using a large knife, scissors or a pizza cutter coated in oil.
Sift the excess confectioner's sugar and cornstarch mixture back into the empty baking pan and roll the individual marshmallows in it to cover the whole marshmallow. Before packing, shake off any excess confectioner's sugar.
You can refrigerate marshmallows to make them last longer.