#homemade marshmallows

[ladysnowangel]

Cookies + Marshmallows

[fieriframes]

[Ryder, this is all for you, buddy. Wow. I've had the homemade marshmallows before, but that he had this power frightened him. Those are super silky. A little bourbon kiss, and the bacon is spot on.]

[seasonalwonderment]

Homemade Lavender Marshmallows ~ Salted & Styled

[oldfarmhouse]

*ೃ༄ˏˋ°•*⁀

Homemade Marshmallows

This recipe is just a combination of sugars and gelatin—simple as that. You can keep the marshmallows pure or play with flavored extracts and fun colors. They store for weeks in a dry spot. Anytime you come home after braving the cold, just make up some hot cocoa and float a bit of happiness on top.

https://zoebakes.com/2018/10/30/homemade-marshmallows/

[christmasphotos]

anyone else feeling the holiday withdrawals? 🥺 stay happy & warm out there, friends!

[sheepscot]

Happy national hot chocolate day

[royal-food]

Oven Baked S’mores with Homemade Marshmallows

[it-begins-with-rain]

Homemade Marshmallows

Ingredients:

1/2 cup cold water

1/2 cup cold water (keep separate)

3 packets of powder gelatin 

Around 21g if you don’t have packets

12 oz granulated sugar

12 oz corn syrup

Pinch of salt

Heaping 1/2 cup powdered sugar

1 tsp vanilla

To make other flavors, substitute 1/2 tsp of flavored extract instead.

That’s just to start, keep it on hand

For chocolate: 2 tsp cocoa powder, and set aside another 1/2 tsp.

Food coloring (optional)

Tools

Stand mixer with whisk attachment

Silicone spatula

9″ x 13″ pan

Medium saucepan

Knife or kitchen blade of any kind

Candy thermometer

Timing device of any kind

(Optional) Rice strainer

(Optional) Colander- the bowl with holes in it you use to strain pasta

1. Pour gelatin into mixing bowl and cover with 1/2 cup water.

2. In medium saucepan, mix the other 1/2 cup water with granulated sugar, salt, and corn syrup. Put over Medium-low heat and rest candy thermometer in pan.

3. Heat contents of saucepan to 240 F (115.5 C). 

4. As soon as it hits 240 F/ 115.5 C turn on the *stand mixer* to high.

5. While the mixer is running, CAREFULLY pour the molten sugar into the mixer (but be careful not to splash yourself). As soon as the sugar is off the stove it will start hardening, so you have to get it to the mixer quickly.

6. Set your timing device for 13 minutes.

7. While that is mixing, pour your 1/2 cup powdered sugar into a regular ol’ bowl. If you are making chocolate marshmallows, add the 1/2 tsp cocoa powder to the powdered sugar and mix it in.

8. Lightly spray your 9″ x 13″ pan with cooking spray, then pour about 1/2 of your powdered sugar into the pan.

9. Tapping the sides or using your (clean) hands, gently push the powdered sugar over the entire bottom and up the sides of the pan to evenly coat it. You only need a very thin coating.

10. If possible, return any excess powdered sugar to the bowl.

11. When you’ve reached 13 minutes, SLOWLY add your 1tsp of vanilla (or 2 tsp cocoa powder for chocolate). If you used a different flavored extract only use 1/2 tsp, then do a taste-test before adding more.  ---------- The reason you have to add flavoring slowly at this stage is even a few drops too quickly can throw the mixer off balance.

12. (Optional) Add your food coloring now.

13. Let the mixer run for 1 minute after you’ve added your flavoring.

14. Spray your spatula with cooking spray.

15. When everything is finished you should have warm marshmallow fluff. Clean off the whisk attachment and scrape the marshmallow into your 9″ x 13″ pan.

16. Spread the fluff around. It will start to settle very quickly, so it is extremely difficult to get exactly flat, just get it as close as you can.

17. Lightly dust the top with some of your powdered sugar (if you have a rice strainer, this is where you’d use it to get a nice light coating).

18. Let sit for 6-8 hours, or overnight if you want. Cover your remaining powdered sugar, you’ll use it later.

============= Intermission ===============

19. Clean an area of your countertop.

20. Put a thin dusting of powdered sugar down.

21. Turn out marshmallow sheet from pan. You can pull at it if you need to- it’s quite elastic.

22. Cut the marshmallow first into long ribbons. After every cut (for the first 5-7 cuts), CAREFULLY rub powdered sugar on both sides of the blade. Eventually it will cut easily.

23. As you take each ribbon and cut them into bite-sized pieces, coat the pieces individually in powdered sugar to prevent them from sticking. 

24. Toss the pieces between your hands to knock off extra sugar. If you have a colander (again, pasta strainer), just toss the marshmallows into that once you’ve coated them, then shake it over your marshmallow cutting station to “recycle” the excess powdered sugar.

25. Store marshmallows in a ziplock bag for up to 3 weeks :)