Welcome to Monday!!
Okay, I know that Monday’s aren’t all that exciting but this recipe is AND the new recipe plugin that I installed. Now you’ll be able to easily print the recipes that I share with you. The little plugin will also help with the SEO on my recipes which we all know is pretty darn important, right?
It’s the middle of winter here in Michigan and all this cold weather (and now lack of snow) has left me and probably many others longing for warmer weather. Sunny days with a nice breeze at the beach and starry nights sitting around a campfire. Sounds nice, huh?
So, what goes perfectly with a campfire? S’mores!
I figured that instead of the regular boring s’mores that I’d jazz things up this week and try my hand at making homemade marshmallows! At first I was a bit intimidated because while I can bake up a storm candy making isn’t my thing. Candy, you ask? Yes, homemade marshmallows are considered candy making because of the boiling sugar.
After a lot of reading and research I was ready to give it a shot. Besides the worst that could happen is that they turned out to be a big sticky mess….
- 3 1/2 envelopes unflavored gelatin (I used Knox)
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 2 large egg whites
- 1 tablespoon vanilla
- Powdered sugar
- Spray a 13x9 cake pan with cooking spray or line with parchment paper and then coat with powdered sugar.
- In a bowl sprinkle the gelatin over 1/2 cup of the water.
- In a mixer beat the egg whites and vanilla until there are stiff peaks.
- While the eggs are beating stir the remaining 1/2 cup of water, corn syrup, and sugar until the sugar has dissolved and then boil until it reaches 230 degrees on a candy thermometer. Once this reaches temperature remove it from the heat and stir it into the gelatin until dissolved.
- With the mixer going pour the hot sugar/gelatin mixture in slowly and beat for 5 - 7 minutes. The marshmallow fluff with triple in volume and have stiff peaks when it's done and look like really thick cake batter.
- Pour the marshmallow fluff into the prepared pan and smooth the top as best as you can. Dust the top with a powdered sugar.
- Chill, uncovered, for at least 3 hours or until set. I left mine in the fridge overnight.
Well, they didn’t turn out to be a big sticky mess. As a matter of fact they were really easy to make and turned out great! I will say that I didn’t use parchment paper and wish that I would have because the combination of the cooking spray & powdered sugar left a funny film on the bottom of them.
Soft, spongy, and perfect! I really think that it was the egg whites that made a huge difference. There were so many recipes out there that didn’t call for egg whites and only a handful that did so I gave it a go with the egg whites.
So what can you do with a homemade marshmallow to make it even better? Put it on a graham cracker and top it of with some dark chocolate ganache and now you have a phenomenal dessert. It’s like a grown up s’more minus the charred marshmallow.
I know that I can just run out and get some marshmallows from the store but they’re not the same. Trust me! They’re is a huge difference and best of all you control the ingredients.
Have you ever tried homemade marshmallows?
What do you think of the new recipe plugin?