homemade marshmallows

i love surprises, thats what i feel every time im suddenly reminded of a lost receipt. thats the story of these forgotten marshmallows. i made them for michele in november as an after-wedding sweet. i figured that after a long exhausting and enthralling day, she will need something sweet and fun just as the adrenaline begins to fade. i wanted the sweets to be "wedding white" and pretty. these marshmallows were just the right thing.

making marshmallows is super easy. but i have to warn you about one thing; odor. while mixing all the ingredients together it started smelling awful and i almost fainted from disgust and surprise. i was worried that they will turn out into a smelly goo but thankfully they did not. the smell comes from the gelatin. though i got a pack of unflavored gelatin, which lacked odor, once combined with the rest of the ingredients it began to smell. do not let that frighten you, the smell will not linger. just remember to keep your windows open, i promise you it will be worth it.

nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup powdered sugar
line 13x9x2-inch metal baking pan with foil.
coat foil lightly with nonstick spray.
pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. pour gelatin over water. let stand until gelatin softens and absorbs water, at least 15 minutes.
meanwhile, combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. stir over medium low heat until sugar dissolves and mixture
comes to a boil.
attach candy thermometer to side of the pan increase heat to high and boil till syrup reaches 240°F, about 8 minutes. remove from heat.
with mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). gradually increase speed to high and beat until mixture is very thick and stiff, about 10 minutes (looks like thick creme of marshmallow). add vanilla and beat to combine, about 30 seconds longer.
scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. mixture is very sticky so just smooth it out as best as you can. let stand uncovered at room temperature until firm, about 8 hours.
run a small sharp knife around the edges of the marshmallow to loosen it from the pan. invert the pan onto a large cutting board that has been dusted with powdered sugar.

coat large sharp knife with nonstick spray. cut marshmallows into squares or other shapes. toss each in remaining
powdered sugar to coat. store the marshmallows in an airtight container, at room temperature, for up to two weeks.

*Makes about 24 - 2 1/2 inch marshmallows


Sweetie said...

these look awesome! i know the smell you're talking about. i want to try these marshmellows and i wonder if i can use dark corn syrup? do you think it would just yield a darker end product?

congrats on the baby : )

sarit said...

it looks as if it will make it darker, but that can actually can make it a very interesting marshmallow. i would make a white batch and a brown batch and serve them together.
thanks for the kind wishes.