Marshmallows, undoubtedly, taste divine. Though of ancient origin, marshmallows have become modern confection after continuous evolution. Any person, having sweet tooth, loves to pamper his taste buds with this candy, especially at campfires. Children, particularly, are very fond of marshmallows. The good news is that they can be easily made at home. Yes, homemade marshmallows taste as great as ones available in the market. While making the sweet confection, use a stand mixer because marshmallows require extensive beating. Keep a watch while beater is on its job since the mixture has a tendency to get stacked. Given here is the recipe of marshmallows.
Ingredients (Makes 10 Ounces)
- 3 tbsp - Gelatin (unflavored)
- 1 cup - Cold Water
- 2 cups - Sugar (Granulated)
- ¾ cup - Light Corn Syrup
- ¼ tsp - Salt
- 2 tbsp - Pure Vanilla Extract
- Confectioners’ Sugar (for coating)
Procedure
- Take a bowl to put gelatin and cold water (½ cup) in it. Use an electric mixer with whisk attachment to blend the mixture. Let the mixer stand for 30 min in the bowl.
- Take a heavy saucepan and add granulated sugar, corn syrup, salt, and water (½ cup) in it. Keep the saucepan on low flame and stir until sugar gets dissolved.
- To dissolve sugar crystals, scrub down the sides of pan using a wet pastry brush. Attach a candy thermometer and raise the heat to high.
- Without stirring, let the syrup boil until it reaches 244° (firm ball stage). Then, remove the syrup from heat.
- Beat the mixture constantly on medium speed, and slowly pour syrup into the softened gelatin.
- After syrup has been added, increase the speed to high and keep beating (for about 15 minutes) until mixture turns thick and white.
- Add vanilla to the mixture and continue beating. During beating, you must scrape the marshmallow from bowl sides and beater with rubber spatula.
- Take a glass baking pan (8x12 inch) and dust it generously with confectioners’ sugar.
- Pour marshmallow mixture into pan and dust it with confectioners’ sugar. Let the marshmallow stand overnight uncovered so as to dry out.
- After 12-13 hours, when the mixture gets dry, tumble down the contents over a plate. Cut the marshmallow into 1-inch cubes and again coat them with confectioners’ sugar.
- Marshmallow is ready to eat.
