Who
knew you could make your own marshmallows?! To fall asleep I will watch cooking
videos, Corbyn was watching with me one night, and we saw a video on making
marshmallows, Corbyn really wanted to make them, so as the doting mother I am
we made them!
Bloom
2
½ TBS Gelatin
½
C Water
Boil
Sugar
mixture
½
C Water
1/3
C Light Corn Syrup
2
C Sugar
¼
tsp Salt
Add
2
tsp Vanilla
Coat
½ C Confections Sugar
½ C Cornstarch
The
marshmallow fluff is very sticky, so start by lining a 9x13 pan with a foil ‘sling’.
Make sure there are 2-3 inches of foil hanging off so that it is easier to
release the marshmallows. Spray the foil with non-stick spray. I used olive
oil.
1.
“Bloom”
2 ½ TBS of gelatin in ½ C of water. Place the water in your mixer first and then
sprinkle the gelatin over the water. Let
it sit at least 15 minutes.
2. In a Sauce pan combine ½ C
water, 1/3 C Corn Syrup, 2 C white (granulated) sugar, and ¼ tsp of salt. ****NOTE****
to avoid crystallization pour Sugar into center of pan and don’t let it hit the
sides.
3. Bring to a boil over M-H
heat You can swirl the pan from time to time BUT DON’T STIR!
4. Bring syrup to 240°
5. Attach whisk attachment
and on low break up your gelatin mixture.
6. With whisk on low SLOWLY
and CAREFULLY pour in the hot syrup mixture, try not to splash.
7. Gradually turn the speed
to high and mix for 10-12 minutes (I set the timer) feel the bowl, when it is
almost cool then your marshmallows are ready. Try to make it mix as long as
possible. The longer it mixes the more springy your mallows will be.
8. Toward the end add your
vanilla
9. WORK FAST!!!! Scrap the mallow mixture into your foil pan with a greased spatula. You wont be able to get all of it out so don’t mess with trying to get it all out. The mixture cools very quickly, smooth it as best you can.
10. In a bowl whisk together 1/2 C powder (confectioners) sugar with 1/2 C corn starch, sprinkle 2 TBS of the mixture over the marshmallow (***NOTE: I could have easily used a 1/4 C of each instead of the whole 1/2C)
11. Cover with wrap and let sit over night
12. Dump out marshmallow square, and using a greased knife cut into desired size(s). Then place marshmallows in cornstarch/powder sugar mixture to cover.
13.
Tap off excess cornstarch powder in a sifter over the sink.
14.
Place in an airtight container for up to two weeks
15. ENJOY!!!
The marshmallow fluff is very sticky, so start by lining a 9x13 pan with a foil ‘sling’. Make sure there are 2-3 inches of foil hanging off so that it is easier to release the marshmallows. Spray the foil with non-stick spray. I used olive oil.
1. “Bloom” 2 ½ TBS of gelatin in ½ of water. Place the water in your mixer first and then sprinkle the gelatin over the water. Let it sit at least 15 minutes.
2. In a Sauce pan combine ½ C water, 1/3 C Corn Syrup, 2 C white (granulated sugar), and ¼ tsp of salt. ****NOTE**** to avoid crystallization pour Sugar into center of pan and don’t let it hit the sides.
3. Bring to a boil over M-H heat You can swirl the pan from time to time BUT DON’T STIR!
4. Bring syrup to 240°
6. With whisk on low SLOWLY and CARFULLY pour in the hot syrup mixture, try not to splash.
7. Gradually turn the speed to high and mix for 10-12 minutes (I set the timer) feel the bowl, when it is almost cool then your marshmallows are ready. Try to make it mix as long as possible. The longer it mixes the more springy your mallows will be.
8. Toward the end add your vanilla
9. WORK FAST!!!! Scrap the mallow mixture into your foil pan with a greased spatula. You wont be able to get all of it out so don’t mess with trying to get it all out. The mixture cools very quickly, smooth it as best you can.
10. In a bowl whisk together 1/2 C powder (confectioners) sugar with 1/2 C corn starch, sprinkle 2 TBS of the mixture over the marshmallow (***NOTE: I could have easily used a 1/4 C of each instead of the whole 1/2C)
11. Cover with wrap and let sit over night
12.
Dump out marshmallow square, and using a greased knife cut into desired
size(s). Then place marshmallows in cornstarch/powder sugar mixture to cover.
13.
Tap off excess cornstarch powder in a sifter over the sink.
14.
Place in an airtight container for up to two weeks
15. ENJOY!!!
Delish!
