Homemade Marshmallows
February 22, 2006
The highlight of my holiday baking this year was homemade marshmallows. They are deceptively simple and surprisingly delicious. This recipe is a modified version of one I found on the Martha Stewart Web site. See original.
Ingredients
3 packets unflavored gelatin
1 1/2 cups granulated sugar
1 cup Lyles Golden Syrup*
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners’ sugar, for dusting
1. Combine gelatin and 1/2 cup cold water in the bowl of a stand mixer prepped with whisk attachment. Let stand 30 minutes.
2. Combine granulated sugar, Lyles Golden Syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
3. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 245° (firm-ball stage). Immediately remove pan from heat.
4. With mixer on low speed, slowly and carefully (it’s hot) pour syrup into the softened gelatin. Increase speed to high; lots of steam will start coming out of the mixer. Whip for about 15 minutes and until mixture is very thick and white and has almost tripled in volume. Add vanilla; beat to incorporate.
5. Lightly grease and generously dust an 8-by-12-inch glass baking pan, several mini-muffin pans, or other dishes with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife, and dust with more confectioners’ sugar.
*Lyles Golden Syrup has the best flavor since it is made from cane sugar. It can be found at most high-end grocery stores like Whole Foods and, often, in the “fancy foods” section of standard grocery stores. It costs more than corn syrup, but is really worth it. Light corn syrup can be subsituted. I’ve also made them with brown rice syrup. If you use brown rice syrup, be sure to stir while boiling to 245° (firm-ball stage), or it will boil over.
— originally posted to www.artandcarly.com
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