Making a homemade marshmallow is easier than you think, if you have the right recipe.
I have made homemade marshmallows for years and the recipe from Butter Baked Goods by Rosie Daykin (appetite by Random House, 2013) is the easiest and best recipe I have ever used.
You don’t even need a candy thermometer, just follow Rosie’s great instructions and you’ll be eating or melting your homemade marshmallows in a big mug of cocoa in no time flat. (okay, no time flat was an exaggeration – it takes them 3-24 hours to set perfectly)
I only make these during the holidays as a super treat. They are loaded with sugar….but during the holidays, they make my heart smile.
To see me make them check out my Facebook Fan page mairlyn.smith
Butter’s Famous Marshmallows
1 cup water
3 envelopes unflavored gelatin, if you are a vegetarian see Professional Home Ec tip below
2 cups granulated sugar
1⁄2 cup light corn syrup
1⁄2 teaspoon salt, I made this ingredient optional
2 tablespoons pure vanilla
Generous amount of icing sugar to coat the marshmallows, about 2 cups
makes: About 64 (1- × 1-inch) marshmallows
you will need: (9- × 9-inch or whatever size pan you want to use) baking pan, buttered
- In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.
- In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
- Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low. Be really careful at this point because the sugar mixture is smoking hot! It’s not a job for little ones.
- Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.
- Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
- Grease a sheet of parchment paper with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
- Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. I prefer 24 hours. The marshmallow will be too sticky and soft to cut if you try too soon.
- Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab. I like to sprinkle it with a sifter. But Rosie says to scoop up handfuls.
- Use a large knife to cut the slab into 1- × 1-inch squares, or any size you want. I cut some into mini size and others I cut larger, your call. See picture. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.
- If you–and most of your kitchen–are speckled with marshmallow by the time you finish this recipe, fear not! It’s mostly sugar, so a little hot water and elbow grease will have things as good as new in no time.
Professional Home Economist Tip:
If you are a vegetarian or a vegan. Gelatin is made from animal collagen. you can substiture agar agar powder.
Use 3 Tbsp agar powder for this recipe.
My recipe for cocoa:
I add these marshmallows to homemade unsweetened cocoa and let the sugar from the marshmallows be the sweetener. Whisk 1-2 Tbsp of natural cocoa powder into 1 cup of hot milk until the cocoa has dissolved. Add marshmallows ad let melt, stir and serve.
Excerpted from Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery by Rosie Daykin. Copyright © 2013 Rosie Daykin. Photography copyright © 2013 Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.