For some reason... I really wanted snowflake marshmallows. I couldn't find any that I liked... so I thought about making them from scratch. Why not? That would be new. I needed a candy thermometer and didn't have one. Kristy did though! And she had never made homemade marshmallows either and wanted to give it a try... so we decided to make them together. Which is always more fun for me.
Guess what? They are SO much better than store bought marshmallows. So if you decide you want to give them a try... here is the recipe that we tried.
Ingredients:
3 packages (1/4 ounce each) unflavored gelatin
1 cup cool water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon vanilla extract
confectioners sugar, to sprinkle on top
Instructions:
Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.
Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
Raise the heat to high and cool, without stirring, until the syrup reaches 240 F on a candy thermometer. Remove from the heat.
With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very think and fluffy and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly then a hand mixer with beaters). THe mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95 F. Add vanilla towards the end of the mixing time.
Spread the marshmallow mixture into a greased 9x13 pan (glass or ceramic is best) Use your wet hands to smooth and flatten the marshmallows.
Sprinkle confectioners sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes (like snowflakes). Dipping the knife or cutters in cold water before cutting helps reduce any stickiness.
For gift-giving, wrap marshmallows individually in twists of waxed paper, and store at cool room temperature. For storage, place in a closed container, the layers separated by waxed paper or parchment paper.
Tips:
Flavor plain marshmallows to taste with crushed peppermint candies, a few drops of peppermint oil (omit the vanilla), 1/2 teaspoon espresso powder, or the flavor(s) of your choice. These are a blank palette waiting for your creative ideas! To use crushed peppermint candies, which will tint the marshallow pink and add flavor, stir the candies into the marshmallow mixture, leaving some swirls of plain white.
For softer "creamier" marshmallows (though still stiff enough to cut) reduce the amount of gelatin to 2 packets.
