Every now and then a food item pops up that’s just plain fun. Although to be truthful, I don’t think this one qualifies as “food!” Its redeeming qualities are that it’s light as air and subtle in flavors and colors, and weighs in very heavily in the fun department—just what’s needed during the holiday season to please kids and kid-like adults. This marshmallow recipe comes from this newsletter’s graphic designer, Jane Feinberg.
Homemade Marshmallows
Makes approx. 36 pieces
Marshmallows
- 1 c water, divided
- 3 pkgs unflavored powdered gelatin (¼ oz. each pkg)
- 2 c granulated white sugar
- ½ c light corn syrup or honey
- ½ tsp fine salt
- 2 Tbs pure vanilla or vanilla bean paste
Dusting Mixture
- ½ cup powdered sugar
- ½ cup potato starch or corn starch
- Spray a 9x9- or 7x11-inch baking pan with a light coating of cooking spray.
- In the bowl of an electric mixer, sprinkle gelatin over ½ cup cold water.
- Meanwhile, in medium saucepan over medium high heat, stir together the sugar, corn syrup, salt, and remaining ½ cup water until sugar dissolves and mixture begins to boil. Raise heat to high and continue to cook until syrup reaches 240º F on candy thermometer. Remove from heat. Pour mixture into a 2-cup glass measuring cup, to make it easier to pour into mixer bowl.
- Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add salt and beat for 10 to 12 minutes, or until fluffy and cooled to almost room temperature. Add extract and beat to incorporate.
- Using a spatula or silicone scraper coated with neutral oil, transfer marshmallow into the prepared pan and press it into the pan evenly. Place a piece of lightly oiled plastic wrap on top of the marshmallow and press lightly, creating a seal. Let mixture sit for several hours, or overnight, until cooled and firmly set.
- Sprinkle a cutting surface generously with the dusting mixture. Remove marshmallow from pan and lay on top of the mixture. Dust the top generously with the mixture as well. Use a large, sharp knife to cut into squares. Separate pieces and toss to coat all surfaces with the dusting mixture.
- Store in airtight container at room temperature for up to 3 weeks.
To change things up a bit, add a little good-quality ground cinnamon to the dusting mixture (taste and adjust amount), or try rolling the freshly cut plain vanilla marshmallows in toasted shredded coconut instead of the dusting mixture.
You can also add gel or powdered food coloring and flavor extracts to the marshmallow at the same time you add the vanilla—for example, rose or orange blossom water (taste as you go). Or try melting a couple ounces of good dark chocolate just before the marshmallows are finished whipping and then swirl it into the marshmallow as you pour it into the prepared pan.
Once you’ve seen how easy marshmallows are to make, look for more fun flavor ideas online.