Happy Christmas | How to Make Marshmallows from Scratch, Part 1
Posted on: December 24, 2009
Posted in: Video
Posted by: Cali Lewis
Shownotes:
This Christmas Eve, we’re doing something a little different. I learned two things this holiday. I found a recipe for making homemade marshmallows, I learned that they’re AMAZING, and that most people didn’t know you can make them from scratch very easily! This is a brief in the kitchen, where I show you how. You’ll need…. (via Central Market)
Ingredients
1 cup powdered sugar
3.5 envelopes of unflavored gelatin
1/2 cup cold water
2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
Instructions
Oil a 9×13x2 pan, coat with powdered sugar.
Put the cold water in a large bowl and sprinkle the gelatin over the water. Let it sit to the side while working with the other ingredients.
Combine the sugar, corn syrup, hot water and salt in a saucepan. Put it on low heat and let it come to a boil, then pour the mixture over the gelatin and water mixture. Stir to dissolve the gelatin.
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
With a mixer, beat until it’s thick and almost tripled in volume. It’ll take 5-10 minutes.
Clean the beaters, then beat the egg whites until they hold stiff peaks.
Beat the egg whites and vanilla into the sugar mixture, only until it’s just combined.
Pour into the pan, sift powdered sugar over the top. Put in the fridge for 3 hours to firm up.
Run a knife or thin spatula around the edges to loosen the marshmallows, then turn it out onto the counter. It may take some loosening from the bottom as well.
Use a knife or pizza cutter to cut into cubes (size is your choice). Sift the rest of the powdered sugar into a large bowl, and toss the marshmallows to coat them.
Dig in! They’re great with a cup of hot chocolate. If you have a torch, torch the marshmallow on top of the hot chocoloate (or even coffee). They caramelize instead of burning like store bought marshmallows, and it’s awesome!
*After they’re coated with powdered sugar, I’ve found that it’s best to keep them in the fridge for another few hours, otherwise the moisture tends to come out and the marshmallows don’t look as presentable.
Pictures
You can see full size photos on my SmugMug page
taken by Dave Peterson
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December 24th, 2009 at 3:47 pm
Hrmm, continuity issues between the video and the photos all over the place!
Yip, you are definitely cut out to be a junior school teacher. I’m telling you, it’s your density! :)
December 24th, 2009 at 4:02 pm
Looks good – and great t-shirt :-)
December 24th, 2009 at 4:13 pm
Yeah funnily enough, it was the t-shirt that gave it all away. The continuity issues, I mean.
Far be it from me to start cooking, there are others, with singed bangs, far more capable than I, but, lets add another comma, for I digress.
OK I actually did have a reason for this second comment, and my question is: Can you add food coloring to the mix? A big bowl of red, white and blue marshmallows would look good. :)
December 24th, 2009 at 4:37 pm
I ended up modifying the process since we didn’t have a hand mixer – just a 10 lb kitchen mixer. I didn’t beat the eggs separately – I put them in with the whipped goodness along with the imitation vanilla. After pouring in the glass pan I added some Hershey’s kisses but they just sank to the bottom instead of partially melting :(
3 hours to go :)
December 24th, 2009 at 5:32 pm
That’s awsome, I’m going to try that. Cali how do you keep your island that clean? (there are PILES of stuff on ours). Also you might want to get another pair of beaters for your mixer so you don’t have to wash them in between.
December 25th, 2009 at 4:23 am
Now that you have marshmallow, take them and pull, and fold, pull, and fold, . . . repeat for about 5 minutes and it turns in to taffy. At least it does with those store bought ones.
Happy Holidays.
December 26th, 2009 at 6:05 pm
The t-shirt is just a-DOR-able! =)
I downloaded this and the following brief, imaging them to a CD to play in a Philips portable media player so I can follow along in the kitchen, step by shiny, happy step.
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December 26th, 2009 at 9:14 pm
Great Job on the marshnallows, Im going to have to try and make this! Happy Holidays! Love MAtt
December 28th, 2009 at 2:06 am
Anyone know what the UK equivalent of “light corn syrup” is?
My wife is a guide leader and she wants to use this receipe with her guides.
December 30th, 2009 at 6:33 pm
The vanilla marshmallow ere great and we have moved on to cocoa and peppermint (with pink food coloring) variations now. Thanks for this idea.
January 2nd, 2010 at 10:42 pm
This recipe is awesome! It’s evil in terms of calories I bet but still….awesome!
January 7th, 2010 at 8:42 am
@GOWAN I believe the equivalent is Glucose Syrup and apparently it can be found in Tesco, Sainsburys, etc. and even Boots. Haven’t tried it so can tell you for sure … would like to know (and taste) the results of that experiment :)