Like most things, marshmallows are infinitely better when they’re homemade. They have an incredibly smooth creaminess to them that you will never find with the bagged variety.
With superior melting abilities they are more inclined to melt in your mouth before you have a chance to chew on them. They have a softer chewiness compared to store-bought which I would describe as having a tougher texture.
If you’ve ever wondered what a fluffy cloud might taste like…wonder no more…I imagine this is it!
I’ve never been completely crazy for marshmallows. Until now. If you’re on the fence about them give these a chance to change your mind. Because they will. I promise.
My Mom is scheming on how she can convince me to keep her in marshmallows forever so she will never have to buy them again. Because she doesn’t realize I am just as smitten as she. And plots aren’t necessary in this case! Her request for chocolate ones are next…
-A stand mixer is imperative for it’s whipping power.
-A candy or food thermometer will make your life easier but if you don’t have one you can drop a small amount of mixture into a cup of very cold water. If it forms a ball that holds its shape but is pliable, it is ready. It took about 20 minutes to come up to temperature on medium-low heat.
-Butter and sugar up the pan generously and the marshmallows will pop right out. Line with parchment paper first, if you prefer.
-For marshmallow fluff, butter and sugar up a large container and pour the marshmallow mixture right into it, allow to cool and cover right away, rather than leaving out overnight to harden up into marshmallows.
-Use a giant, extra sharp, straight-edge butcher knife to cut them. I have also heard that kitchen shears work well, as does refrigerating them for a few hours.
-This is based on a peppermint marshmallow recipe so I’ve included directions for those too.
-To clean the sticky marshmallow out of your bowl and off your utensils fill the bowl with boiling water, add your utensils and let soak until the sugar dissolves into the water.
-Be extremely careful making these around pets or small children, the hot candy syrup is extremely dangerous for your skin and can cause severe burns.
- Generously grease bottom and sides of a 9×13-inch glass baking dish with butter; dust generously with powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 20-30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
- Slowly and carefully pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add vanilla or peppermint extract; beat on high speed 1 minute.
- Pour into baking dish, patting lightly with wet hands. If making peppermint flavored – drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight. *
- Dust cutting board generously with powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch square. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Adapted from Betty Crocker
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