The marshmallows were pretty delicious. They took about a day to really develop the right texture and flavor — a little more setting up, and a little drying out. I rolled them in a powdered sugar/cornstarch mixture too:
We shared them with some friends, and they commented that they were even better than store-bought marshmallows.
I thought I’d post the recipe as well…
Marshmallows by Eileen Talanian
Marshmallow Syrup
(you’re only going to need 1 1/4 Cups of this for a batch)
2 C. Water
5 1/3 C. granulated cane sugar
1 tsp. Cream of Tartar
Pinch of salt
- Mix everything, and bring to a boil with the lid on. Once it boils for a couple of minutes, take the lid off, insert a thermometer and dont touch anything until it hits 240F (soft ball)
- Let it cool 15 minutes before using it
Vanilla Marshmallows
Bloom:
1/2 C plus 2 Tbsp cold water
1 1/2 Tbsp vanilla extract
3 Tbsp unflavored gelatin (I measured each Knox packet to be 1 Tbsp)
- Stir all together, and set near the stove so you can mix it in later
Main:
3/4 C water
1 1/4 C Marshmallow syrup (above)
1 1/2 C granulated sugar
Pinch of salt
- Mix everything into a pan. Boil with the lid on for just a few minutes. Insert thermometer and bring to 250F.
- Stir in the gelatin bloom
- Pour mixture into a stand mixer and beat on high 10-12 minutes, or until it thickens, cools some, and turns white.
- Spread into a lightly oiled 13×9 baking dish — Pyrex works great
- After they’ve set up for 4-24 hours, work them out of the pan onto a surface covered in powdered sugar and cornstarch (3:1 ratio), and slice into squares or cut with cookie cutters. Roll in the powder mixture to cover all sides.
Really, don’t stir the boiling mixture because it will crystallize and ruin the texture. Soak all your dishes and utensils in water to dissolve the sugar/marshmallow. It actually cleans up pretty easy.
Next time, I think I’ll try this recipe from Alton Brown for marshmallows: LINK It looks similar but uses some corn syrup to ensure the sugar doesn’t crystallize. Also, you don’t have to make a huge batch of the marshmallow syrup!
2 Responses
January 28th, 2010 at 7:11 am
I wonder how these would hold up over a camp fire. always loved roasted marsh mellows
. Very cool.
Thanks for the recipe.
January 28th, 2010 at 7:56 am
Thanks for making the marshmallows and writing about them.
Nate – Homemade marshmallows are much creamier than store-bought. They are luxuriously creamy when heated over a campfire (or melted over candied sweet potatoes).
Eileen Talanian
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