HOMEMADE MARSHMALLOWS

After finding a recipe for Homemade Marshmallows: http://hotgarlic.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00-07%3A00&updated-max=2010-01-01T00%3A00%3A00-07%3A00&max-results=37  I got excited to try to make some.  My mother often talked about making them when she was a kid but she never did with us.  They were amazingly easy.  My friend Janet Thaeler came to help me.  The most important ingredient is the vanilla.  My bottle of Mexican vanilla was depleted and Janet brought some real Vanilla but the flavor wasn't good.  I made a second batch after getting good vanilla and they were so much better.  We made them for Valentines Day but Easter would be fun too. I just bought some little metal Easter cutters so I can do them again.   Dipping them in chocolate was heaven, of course.  This is the best way to melt chocolate:  Put it in a glass dish and into the oven with the oven light on.  If you do this when you go to bed in the morning your chocolate will be ready to dip and since the marshmallows need to sit for 12 hours this is perfect.

Marshmallows Made from Scratch

1 cup cold water, divided
3 pkg. Of gelatin or 2 ½ T. bulk
1 3/4 c sugar
1 cup light corn syrup
1/4 t. salt
1 T. vanilla
Powdered sugar, for dusting

Place gelatin in a small bowl with ½ C. very cold water. Let sit for 15-20 minutes.

Prepare a 9x13 or larger pan by greasing with not stick spray. Then line with baking paper or wax paper, and dust liberally with powdered sugar. 9X13 makes a very large marshmallow. I used a little larger pan because I wanted to cut some with cookie cutters and wanted them thinner.

In a heavy saucepan combine remaining 1/2 cup water, sugar, corn syrup, and salt.

Cook over medium heat until mixture comes to the boil. Cover and let cook for 3 minutes.

Remove lid, and increase heat to high. Cook without stirring until the softball stage. It took 6 ½ minutes in my kitchen. I am not good at candy thermometers but I am good at doing a water test. A softball is softly firm when dropped in a bowl of cold water. I would start testing about 6 minutes.

Remove sugar mixture from heat. Turn mixer with the hydrated gelatin on to low. Slowly incorporate by pouring sugar mixture down the side into the bowl. Gradually increase the speed of the mixture.

Once all sugar mixture is poured in, whip on high for 8-10 minutes, or until marshmallow mixture has increased in volume by 3 times and is fluffy white. Add vanilla at this point.

Carefully and patiently! pour marshmallow into prepared pan and smooth out as best you can. Dust the top with more powdered sugar. Leave overnight or for 12 hours to set fully. Cut into squares and dust cut sides with powdered sugar.

Dip cookie cutters in powdered sugar to cut or if cutting into squares the best tool is the one shown in the picture. I am not sure what is called (Everyone needs one of these) Dip in chocolate and nuts or anything you might like. Janet made Marshmallow Rice Crispy treats with some of hers and said they were delicious.

A little food color works

 

Pan ready for the beaten marshmallow cream

Covered with powdered sugar - maybe more than it needed.

Notice the cutting tool.  It makes a nice clean cut.

Michaels has this great two heart cutter . Take your 40% off coupon.

Chocolate melted with the oven light ready for dipping.

Dipped hearts -  These are amazingly easy and such a fun adventure.