Who doesnt love marshmallows??!!! Well I honestly dont prefer then BUT if you are making smores they are EVERYTHING obviously the whole point in making smores. Whats a smore without a marshmallow, U feel me? 😂
So these things are fairly easy to make, I mean it’s mostly sugar, all u really need to succeed is a candy thermometer and preferably a kitchen aid or a food assistant of some sorts. A handheld electric mixer definitely works BUT you will be atuck whisking for 15 min. Its honestly hard to get it out the bowl so I def gona find a better way of doing it but Hey it was the first time so I am pretty happy with it.
I played a little with mine and divided it in 2 batches but food coloring and essence in then. The BLUE one is coconut flavor and the pink/purple one is maple. SOOOOO delicious! My mini me loved them and enjoyed licking the spoon off so I am considering it a WIN! 🙌🏽♥️😘
• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1 tsp vanilla extract
• 1/4 cup cornstarch
• 1/4 cup confectioners’ sugar
• Nonstick spray
- 1-2 tsp flavoring of your choice, (optional), I used coconut and maple. One flavor makes thicker marshmallows
- 3-4 drops of food coloring, (optional) more for deeper color
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, use candy thermometer and put it in the augar mixture and continue to cook until the mixture reaches 240 degrees F, about 8-10 min. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, turn the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. If you want to do 2 flavors like I did use two 8×8 metal baking pans and so the same procedure as above.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. If you are doing 2 flavors now is the time to separate them in to 2 bowls and add desired flavoring and color and put in your prepared pans. WORK FAST. Its stiffs upp quickly!
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares, or desired size. Make sure you dust your knife in the powdered sugar and cornstarch mixture so it wont get stuck. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. READY TO EAT!