Recipe | How to Make Marshmallows9:46 AMC Riches
Following on from my posts last week on styling a Hot Cocoa Bar here and here, I thought it would really be handy to share a recipe on how to make lHomemade Marshmallows! ;)
I know you may be thinking - "Why the heck would I want to make my own marshmallows" - Well, I thought that too...BEFORE I made them!! The taste for starters, is beyond dreamy (and quite addictive). Plus, it's a real fun thing to make (with or without kids). AND if that wasn't enough to convince you, making your own marshmallows means you can color them and cut them in any shape you like to match your party theme and colors perfectly! ;)
Homemade Marshmallows RecipeIngredients:
* 1 cup of confectioner's sugar
* 24g (about 3 and half envelopes) of powdered, unflavored gelatin
* 2 cups of granulated sugar
* 1 cup of cold water
* 1/2 cup of light corn syrup or golden syrup
* ¼ teaspoon salt
* 2 egg whites
* 1 Tb Spoon vanilla extract
* Flavorless cooking oil
1) Lightly oil a rectangular baking pan and dust with confectioner's sugar. Set aside. In a bowl of a standing electric mixer, sprinkle gelatin powder of ½ cup of cold water, and leave to stand until softened.
3) In a heavy based pan, add sugar, syrup, the rest of the water and salt over a low heat, stirring until sugar is dissolved. Stop stirring and turn the heat up until the mixture boils and reaches the candy making stage at 240 deg °F with a candy thermometer (If you don't have a candy thermometer, test it by dropping a small amount into a cup of cold water. If it turns solid, then it's ready.).
3) Remove from the heat and pour over the gelatin mixture, stirring until the gelatin in dissolved. Turn the mixer on high speed and beat until fluffy, white and tripled in volume (for about 6 minutes). With clean beaters, beat egg whites until stiff peaks. Add whites and vanilla to sugar mixture and mix until combined. At this stage you can add food coloring too!
4) Pour out onto dusted baking pan and smooth out top with a spatula. Finally dust with more confectioner's sugar and then chill uncovered in the fridge until firm.
5) Remove marshmallow slab from pan and cut using an oiled kitchen knife or cookie cutter. Keep in a airtight container at cool room temperature for 1 week.