Mom and I made Marshmallows

  I have to start off by telling you that making marshmallows is very sticky business. I would advise you to make these with a buddy because you may find yourself wishing you had another set of hands and eyes. My mom and I make these at Christmas (same day we made the awesome caramels) and even though we have made the recipe several times we always have to read it over a few times before we get our confidence back. The recipe is challenging but can certainly be mastered. Have fun with making the marshmallows! Instead of just rolling them in powdered sugar, Mom and I roll them in toasted coconut or crushed candy cane – we have also put peppermint flavoring and food coloring to make them pink. This will make a 13x9 inch pan which is a lot of marshmallows.

Recipe Adapted from Ina Garten

Ingredients:

• 3 packages unflavored gelatin
• 1 1/2 cups granulated sugar 
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 tablespoon pure vanilla extract or peppermint (maybe if your feeling crazy orange, almond or maybe a vanilla bean) 
• Confectioners' sugar, for dusting

 

Homemade Marshmallows: Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.

Add the vanilla and mix thoroughly.

 

Directions:

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar, toasted coconut or crushed candy canes. Store uncovered at room temperature.

 

Cut the marshmallows into bite size pieces. I would suggest 1 inch cubes but big marshmallows are fun also. Store in an air-tight container.