Day 8! Today was a lot of fun! Our 9 year old stayed up late reading, so she slept in a little and I got crafty. When the others got up, they hit the advent calendars and we added to our Jesse Tree. Most importantly, our homemade marshmallows from yesterday were dry! Their book tonight was A Cookie for Santa, about a self-aware gingerbread cookie that’s been left out for Santa on Christmas Eve. Gold.
Making marshmallows at home seems a little silly since they are so cheap at the store, but they’re really not a whole lot of effort to make yourself and they are so so much better.
via Alton Brown
3 packages unflavored gelatin
1 cup ice cold water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup confectioner’s sugar
1/4 cup corn starch
nonstick spray / butter
Pour half the water over the gelatin in the bowl of your mixer and whisk the rest of the water, granulated sugar, corn syrup and salt in a small saucepan and cook over medium heat with the lid on. Alton Brown says to do this for 3-4 minutes and that’s about as long as it took for it to start boiling. Then I took the lid off and hooked the candy thermometer onto the saucepan, then cooked it until it got to 240 degrees F, maybe another 5 minutes. Start the mixer up, with the whisk attachment, and slowly pour the mixture from the saucepan into the mixture. Now crank it up and leave it alone for about 15 minutes. In the meantime, butter or spray your pan(s) and coat it with the mixture of confectioner’s sugars and corn starch. Add the vanilla to the mixer during the last minute of mixing. Truth be told, the recipe calls for 1 teaspoon of vanilla but homemade marshmallows sometimes have that weird gelatin flavor so I added a tablespoon instead.
Just look at how beautiful this is! It’s fluffy and light, this is about 10 minutes into the 15 I let it mix for. It should look thick like this but still be soft enough to easily pour.
You should grease your spatula before you start pouring the marshmallow goo into your pans to set, this stuff is seriously sticky and will get all over anything that isn’t greased. So with a greased spatula, fill your prepared pans.
Now sprinkle the confectioner’s sugar and corn starch mixture over the wet marshmallow and leave it alone for at least 4 hours, but up to overnight. You’ll probably need more than the original 1/4 of each sugar and corn starch, I think by the time I was done I had used at least double that. Powder up a pizza cutter and cut yourself some marshmallows. I cut big squares and then cut those up into smaller ones. Each marshmallow has to be coated in the sugar/corn starch mixture to keep it from sticking. This recipe filled two of the pans pictured and I can’t wait to share them!
Beautiful! They also melt differently from store bought marshmallows, they melt slower and look about as awesome as they taste!
My giant box from Oriental Trading came this afternoon, so we’re looking forward to a heavy crafting day tomorrow. We are making hot chocolate balls and yet another batch of cookies in the morning before school too. Yay December!