If you’ve never had homemade marshmallows then you’ve never had marshmallows. There just isn’t any comparison. Once you try them, you’ll see. And if you haven’t made my graham crackers yet, this would be a good time to. Just wait till you see the cookie I created with them later this week…
MARSHMALLOWS
Recipe by My Stained Apron
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attatchment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla in the last minute.
Mix together the cornstarch and powdered sugar.
Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
So easy, even a toddler can do it : )
Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
Using a greased pizza wheel, cut into squares.
Store in a ziplock or airtight container for a few weeks.
Ingredients
- 2 pkgs unflavored gelatin (about 2 T)
- 1 cup cold water, divided
- 1 1/2 c sugar
- 1 cup corn syrup
- 2 tsp vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
Instructions
- Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
- Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
- Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
- Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
- Fit mixer with a whisk attachment and turn on high.
- While running, slowly pour in the sugar syrup into the gelatin.
- Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
- Add vanilla in the last minute.
- Mix together the cornstarch and powdered sugar.
- Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
- Spread marshmallow in pan, using a greased spatula.
- Dust with more cornstarch mixture.
- Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
- Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
- Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
- Using a greased pizza wheel, cut into squares.
- Store in a ziplock or airtight container for a few weeks.
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