I don’t remember the first time I had marshmallows. It was probably during a family camping trip to Yellowstone National Park or the Grand Tetons. I imagine my dad spearing a marshmallow with a whittled stick and helping me hold it over the campfire until it had turned to a soft golden brown. Oh so sweet and sticky – I can only guess how large a mess I made as I consumed one after another.
Homemade marshmallows? That’s a more recent and far more memorable discovery. During a vacation to Maui, Hawaii, in 2006, we stumbled upon a small restaurant overlooking the ocean in Lahina. After devouring a mahi mahi and avocado burger (one of many consumed over the next week) we ordered homemade marshmallows with chocolate fondue. I was in heaven, to say the least.
I’ve never thought about making marshmallows at home before. I didn’t even realize it was possible – I’m slow sometimes, what can I say. I don’t know what changed exactly but I was finally ready to give it a go. This recipe is adapted from Cooking for Engineers. I chose to start with an eggless recipe, but there are many other variations out there.
Marshmallows (approx. 40 large pieces)
3 tbs (21 g) gelatin
3/4 cups (180 mL) cold water, divided
2 cups (400 g) sugar (I use vanilla sugar for extra flavor)
2/3 cups (160 mL) corn syrup (I use light corn syrup)
1/4 tsp (1.5 g) salt
1 tbs (15 mL) vanilla extract
Grease a 9×13 pan and dust with powdered sugar. Set aide. Combine the gelatin and 1/2 cup cold water in mixer bowl. Let bloom for 10 minutes. Meanwhile, add 2 cups sugar, 2/3 cups corn syrup, and remaining 1/4 cup water in a pot. Bring mixture to a boil and, using a candy thermometer, allow the temperature to pass 250 °F (120°C).
Note: A stand mixer is far superior for this next part, though a handheld mixer will do. If you are using a handheld mixer, be sure to have a dish towel handy to control splattering.
Run mixer on lowest setting and slowly incorporate boiling sugar syrup. Add 1/4 tsp salt after the syrup and gelatin have fully mixed together. Increase the mixer speed being careful not to splatter yourself. The mixture will begin to whiten and fluff after a few minutes time. Use a spatula to scrape down the sides of the bowl and adjust the mixer speed to high. This is where I ran into trouble. As you can imagine, marshmallow goo is rather sticky. And it loves to crawl up the beaters. I kept picturing it enveloping the mixer, overtaking my arms, and finally encasing me in a cocoon of sorts. So I exaggerate… but I did manage to cover my counter tops, apron, and hair in marshmallow splatter. Lesson learned.
When the marshmallow has stopped increasing in size (it’s more of an “eye-balling” thing, as my mother would say – but expect 8-12 minutes of mixing), add 1 tbs vanilla extract. Once incorporated, stop the mixer and pour into the previously prepared pan. Smooth with a spatula (easier said than done) and set aside for at least 3 hours to cool.
Cover a cutting board or clean surface with powdered sugar and ease the marshmallow upside down out of the pan. Using a pizza cutter, slice marshmallows one row and then piece at a time, rolling each in powdered sugar until they are no longer sticky.
These marshmallows have been a big hit at my house. So far they’ve appeared in hot chocolate, s’mores, and bowls of ice cream. I have some more experimenting to do (flavors and coloring), but I’ve overcome my fear of making marshmallows!
6 responses to “Marshmallows”
This looks nearly vegan – did you find a good vegan gelatin?
I used Knox gelatin, but there are vegan (and kosher) options out there. Lieber’s makes an unflavored vegan jel, though it is sweetened and may change the overall taste of the marshmallows. Agar-Agar also sounds promising and can generally be found at Asian grocery stores and specialty markets.
Let us know what you find!
Add egg whites and cook the syrup mixture longer and you would be making Grandma’s divinity!
I can’t wait to make divinity, ring-a-lings and pfeffernüsse come December. Can I get Grandma’s recipe?
Abosolutly, I will even help you make it. It takes practice and helps to have 4 hands.
It is simple to see that you are knowledgeable about your writing. Looking forward to future posts.Thank you.