If you live in the Northeast corridor of the United States like I do, you got pretty much jipped out of a winter. I must confess, I personally thrilled that global warming has come to town (only kidding) because the winter and me…not exactly friends. I hate being cold and after about an hour of cars and trucks driving through the newly fallen snow it loses its Norman Rockwell appeal.
However, there are somethings that are just wonderful about winter. It’s a great time to cuddle, wear fabulous boots, and enjoy roaring fireplaces…but it’s also a lot of fun to make your own homemade marshmallows! Let’s face it…you are running out in the morning trying to get the kids off to school before rushing to work. You are busy as soon as you get home at your other full-time job of being a mother. Dinner has to be made, floors have to be swept, dishes need to be done. I often wonder if my kids would recognize me without a laundry basket in my hands.
Maybe tonight you put all of that on hold and make these amazingly easy and scrumptuous homemade marshmallows. The ingredients are pretty basic but double-check the list to see if you have everything because some of the ingredients are not readily available in a modern-day kitchen. If you have little kids, they will be amazed as the marshmallows take form in the mixer. Teenagers? Just make them and watch their eyes widen with delight. If you are feeding teenage boys…double the recipe. If by some chance you have made it to mile marker two and all of your kids are grown…light some candles and put on some soft music. The marshmallows will do the rest. When you make them you will understand what I mean. I just suggest that you wear a nice pair of stilettos while doing so.
I hope you enjoy these as much as my family has and the guests I have made them.
Kisses Bellas…and remember…”the right shoe can change your life”…and enjoyment of marshmallows.
- 1/2 cup (125 ml) cold water
- 3 envelopes (21 g, or about 3 Tablespoons) unflavored gelatin 
- 2/3 cups (157 ml) corn syrup
- 2 cups (400 g) granulated sugar
- 1/4 cup (62 ml) water
- 1/4 teaspoon (1.5 g) salt
- 1 to 3 tablespoons (15 to 45 ml) vanilla extract or other flavorings (try amaretto, grand marnier, or almond extract)
- Corn flour (cornstarch)
- Confectioner’s sugar (powdered sugar)
- Food colorings (optional)
Prepare a mixture of equal parts powdered sugar and cornstarch or corn flour. Mix a cup or more of each in a bowl and keep it handy.
Prepare your pan(s). Marshmallows are very sticky.
- Line your pan with plastic wrap, waxed paper, or baking paper for easier release.
- Thoroughly spray the pan or plastic wrap with cooking spray or pour some oil in and spread it all over with your hands or a pastry brush. Make sure the entire surface is well oiled.
- Alternatively, you could use a silicone pan as it is non-stick.
Dust the oiled surface generously with the cornstarch and powdered sugar mixture. Tap the excess back into the bowl and reserve it for later.
Pour the 3 envelopes of gelatin into the bowl of an electric mixer.
Put 1/2 cup cold water into the bowl with the gelatin.
Let the gelatin and water sit for about 10 minutes while you prepare the sugar and corn syrup mixture. The gelatin will “bloom” during this time.
Combine 2 cups of granulated sugar, 1/4 cup water and 2/3 cups corn syrup in a small saucepan.
Bring the mixture in the saucepan to a boil.
Place a candy thermometer in it and watch for the temperature to reach exactly 117°C/244°F (in the soft ball stage).
Pour the boiling sugar mixture into the gelatin mixture and start mixing it at high speed. While mixing, add 1/4 teaspoon salt and beat for at least 15 minutes.
Add the vanilla extract or another flavoring at the end of the 15 minutes. Add food coloring, if desired, at this stage, too.
Spread the mixture evenly in a prepared pan. It will help to oil your hands, spoon, or spatula before beginning.
Sprinkle more cornstarch over the top and, if you want, cover with another piece of plastic or waxed paper and press the mixture into the pan.
Let the marshmallows sit for about four hours at room temperature.
Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled with more of the cornstarch mixture. Sprinkle more cornstarch on the side that is now on top.
Cut the marshmallow into squares with kitchen scissors or a pizza wheel. You can also use cookie cutters to cut the marshmallows into shapes. Separate the pieces so they don’t stick back together.
Toss the pieces with powdered sugar to keep them from sticking to each other on the cut sides.
Stack the marshmallows into containers with sheets of waxed paper between each layer.
As long as the containers have fairly straight sides, you can trace the bottom of the container onto the waxed paper and cut several layers at once.