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Homemade Marshmallows

17 Nov

We are doing a hot cocoa bar for our Relief Society Christmas activity.   I was pulling together my recipe for that and realized I had never posted it.  If you have never made homemade marshmallows, you really need to try these.  I did not realize what I had been missing by pluncking  store bought marshmallows in my cocoa all these years.  These are so much better, it is not even a close game.  They melt into a big gob of dreamy wonderfulness.

I usually make a batch before the holidays and keep them next to my Breville Milk Frother and cocoa mix for a instant make myself happy treat.

They are easy to make, although a little time consuming.  But please believe me when I say it is worth it.

They also make such a cute gift, wrapped in a cellophane bag.

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Vegetable oil, for brushing

  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups confectioners’ sugar

Directions

  1. Step 1

    Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

  2. Step 2

    Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

  3. Step 3

    Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

  4. Step 4

    Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

  5. Step 5

    Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

 

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Posted by on November 17, 2013 in Recipes

 

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