Homemade Marshmallows: A Delightful Treat for All Occasions
When it comes to satisfying that sweet tooth or adding a touch of whimsy to your dessert table, nothing quite beats the fluffy, melt-in-your-mouth delight of homemade marshmallows. This recipe, designed for ease and versatility, allows you to create a delicious treat that can be customized to suit your palate. Whether you want to dip them in chocolate, add festive colors, or simply enjoy them as they are, these marshmallows are sure to impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vegetable Shortening | For greasing |
| Water | 1 cup (divided) |
| Unflavored Gelatin | 3 packets |
| Granulated Sugar | 2 cups |
| Light Corn Syrup | ¾ cup |
| Salt | ¼ teaspoon |
| Vanilla Extract | 1½ teaspoons |
| Confectioners’ Sugar | For dusting |
Nutritional Information (per batch)
| Nutritional Component | Amount |
|---|---|
| Calories | 2360.3 |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 786.4 mg |
| Total Carbohydrates | 597.1 g |
| Dietary Fiber | 0 g |
| Sugars | 468.9 g |
| Protein | 18 g |
Instructions
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Prepare the Pan: Begin by preparing a 9 x 13 x 2-inch pan. Line the bottom and sides with aluminum foil, ensuring a snug fit. For ease, you may invert the pan to mold the foil before lining it. Once lined, lightly coat the foil with vegetable shortening to prevent sticking.
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Bloom the Gelatin: In the large bowl of an electric mixer, combine ½ cup of cold water with the gelatin, sprinkling it evenly over the surface. Set this mixture aside to allow the gelatin to bloom while you prepare the syrup.
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Cook the Syrup: In a heavy 1.5 to 2-quart saucepan, combine the granulated sugar, light corn syrup, salt, and the remaining ½ cup of water. Heat over moderately low heat, stirring until the sugar is completely dissolved. Once dissolved, cover the saucepan and allow it to simmer for 3 minutes to help dissolve any sugar crystals that may have formed on the sides.
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Boil the Syrup: Uncover the saucepan and increase the heat to high. Insert a candy thermometer into the syrup and allow it to boil without stirring until the temperature reaches 240°F (115°C). Keep a close eye on the syrup to avoid overcooking, which can lead to a grainy texture.
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Combine with Gelatin: Once the syrup reaches the correct temperature, remove it from the heat. With the mixer set to medium speed, slowly pour the hot syrup into the bloomed gelatin mixture.
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Whip the Mixture: After all the syrup has been incorporated, increase the mixer speed to high and continue beating the mixture for approximately 15 minutes. The goal is to achieve a thick, fluffy consistency that is lukewarm and resembles whipped marshmallow. Add the vanilla extract in the last few minutes of whipping.
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Transfer to the Pan: Once the mixture is ready, pour it into the prepared pan, using a spatula to smooth the top. Allow the marshmallows to set uncovered at room temperature for 8 to 12 hours, or longer if you prefer.
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Dust with Sugar: Once set, generously sift confectioners’ sugar over a large cutting board, ensuring it covers an area larger than your pan. Carefully invert the marshmallow slab onto the sugared surface, peeling off the foil gently. Dust the top of the marshmallow with additional confectioners’ sugar.
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Cut the Marshmallows: Using a sharp knife coated with a mixture of vegetable shortening and confectioners’ sugar to prevent sticking, cut the marshmallow slab into 1-inch strips. After the first cut, keep the blade sugared to make the process smoother.
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Final Touches: Dip the cut sides of each strip into confectioners’ sugar to coat thoroughly, then slice each strip into 1-inch squares. For a fun twist, you might want to cut them into different shapes or even larger squares.
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Store Properly: Roll the marshmallows in the remaining confectioners’ sugar to coat all sides and shake off any excess. Store the finished marshmallows in an airtight container or a plastic bag to maintain their freshness.
Variations
Feel free to get creative with your marshmallow-making! Consider these delicious variations:
- Coconut Marshmallows: Replace vanilla extract with coconut extract and coat the pan with toasted coconut before pouring in the marshmallow mixture. Roll the cut pieces in toasted coconut for an extra tropical twist.
- Minty Treats: Use crème de menthe in place of vanilla for a refreshing mint flavor.
- Flavorful Alternatives: Explore other flavorings like almond extract, orange zest, or even flavored liqueurs for unique marshmallow creations.
- Chocolate Dipped: For a decadent treat, dip the marshmallows in melted chocolate after cutting them into squares.
- Colorful Marshmallows: Add a few drops of food coloring while beating the mixture to create fun, vibrant marshmallows.
These homemade marshmallows not only elevate your hot cocoa but also serve as delightful additions to s’mores, desserts, or simply enjoyed on their own. Enjoy the process of creating these fluffy bites of sweetness and share them with loved ones for a truly special treat. Happy marshmallow making!
