Have you seen "The Bucket List" starring Jack Nicholson and Morgan Freeman? I haven't, but I do know that it is centered around the goals that they want to accomplish before they "kick the bucket". I have such a list... an extremely long one. I checked off one goal today... making homemade marshmallows. It sounds kinda nuts, but there has always been a huge question mark looming over my head regarding how marshmallows are made. Now I know firsthand. With the exception of drying time, it takes no longer than running to the store to purchase the already bagged variety. I chose today to make them because it was a blustery sort of day that was pleading for a cup of hot chocolate.
When searching for a homemade marshmallow recipe, I first came across one that used egg whites... uncooked. I wasn't willing to risk Salmonella, so I continued my search. I ended up with one from Martha Stewart, which proved to be an excellent choice. The vanilla flavor intensifies after 24 hours. Yum... so much more tasty than the store-bought variety that have modified cornstarch, tetrasodium pyrophosphate (whipping aid), artificial flavor, and artificial color (blue #1). In my next post, I will share a photo so that you can see that the cutest fluffy snowman that I made from them!
Homemade Marshmallows from Martha Stewart
2 ½ tbsp Knox unflavored gelatin (3 envelopes)
1 ½ c sugar
1 c light corn syrup
¼ tsp salt
2 tbsp pure vanilla (Yes, that’s tablespoons, not teaspoons.)
powdered sugar for dusting
Combine gelatin and ½ c cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Meanwhile combine sugar, corn syrup, salt, and ½ c water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Clip on candy thermometer; raise heat to medium. Cook syrup without stirring until it reaches 244 degrees (firm ball stage). Immediately remove pan from heat. With mixer on low speed, slowly pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume- about 15 minutes. Add vanilla; beat to incorporate. Generously dust a 9x13-inch glass baking pan (or an 8x8-inch pan for thicker marshmallows) with powdered sugar. Pour marshmallow mixture into pan and spread evenly. Dust top with powdered sugar; let stand all day or overnight, uncovered to dry out. I used a small round Wilton cutter that I purchased at Michael’s Crafts for an authentic marshmallow shape, but any small shape can be used.