How to make marshmallows at home
Imagine sinking your teeth into a soft and pillowy homemade marshmallow - a treat that transports you to clouds. Perfect for adventurous campfires or Christmasy comfort, making these confections at home might not be the first thing on your mind, but the rewards are worth it. To achieve their dreamy texture and perfect dissolution in hot chocolate, this is how you can get started.
Gather these ingredients
Creating your own marshmallows requires just a few pantry staples. Plain gelatin, water, sugar, corn syrup, a touch of salt, and vanilla bean paste (or vanilla extract) are needed to form the base. You also need powdered sugar which plays a crucial role as a nonstick buffer, coating pans, a fine mesh sieve, candy thermometer, and knives for easy cutting.
Prepare the pan and gelatin mixture
Start by lining a nine-inch square baking pan with plastic wrap, greasing it lightly with a non-stick cooking spray, and dusting it generously with powdered sugar. Make sure to use a fine mesh sieve for the sugar. In a stand mixer bowl, combine gelatin with 1/2 cup of cold water and let it thicken for about 10 minutes.
Cooking the sugar syrup
In a small saucepan, mix sugar, corn syrup, salt, and 1/2 cup of cold water. Cook over medium-high heat, stirring often until the sugar dissolves; it must take around three minutes. Continue to cook and stir until the mixture reaches 240°F (soft-ball stage) on a candy thermometer, it must take around 10 minutes. Remove from heat.
Mix and pour
Drizzle the hot syrup into the gelatin mixture while the mixer is on medium-low speed. Increase the speed to high and beat until the mixture becomes thick and fluffy (for about 10-12 minutes). Stir in the vanilla and pour the marshmallow mixture into the prepared pan. Dust the top heavily with powdered sugar and let it stand at room temperature overnight.
Cut and coat
Transfer the marshmallow from the pan onto a cutting board, removing the plastic wrap. Cut into 25 squares using a knife dusted with powdered sugar to prevent sticking. Coat batches in powdered sugar until non-sticky, removing any excess. Now you can enjoy your fluffy treats! You can store them in an airtight container at room temperature for up to one week.
