I've found my new favourite thing to make, thanks to Aimee (find her here and here). Last week she inspired me to make homemade marshmallows and even suggested a recipe to me. I've made it a few times over the past week and as a result we've enjoyed post-sledding/skating marshmallows in hot cocoa and gooey s'mores made by the fireplace. Jackson is completely enamoured with these.
I didn't think it would be possible to make perfect tasting marshmallows at home but I'm happy to admit I was wrong. The boys are fascinated by this activity, and suddenly want to create various shapes and colours of this fluffy confection.
I'm thinking these would make lovely little treats for Easter. Tint the marshmallow fluff a light pink or yellow colour and, using cookie cutters, cut out little chicks and bunny rabbits. Package the marshmallows in small clear bags and give as gifts - a sweet alternative to all the chocolate (not that I would ever turn down chocolate).
Homemade Marshmallows, from the French Laundry
Yield: 24-30 marshmallows
- 3 pkgs. Knox gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 cup water
- 1/4 tsp salt
- 1 tsp vanilla extract
In a large mixing bowl, sprinkle the gelatin over 1/2 cup ice cold water. Soak for 10 minutes. Meanwhile, combine the sugar, corn syrup and 1/4 cup water in a small saucepan and bring to a boil. Boil hard for a approx. 1 minute.
Pour the boiling syrup int the gelatin mixture. Add the salt and beat at high speed for 6-8 minutes if using an electric mixture, or 10-14 minutes if using a hand mixture. The fluff should be thick and white and tripled in size.
Add the vanilla and incorporate into the mixture. Lightly oil your hand or spatula and scrape the mixture into a well oiled or sprayed 9x9 pan. After placing the mixture in the pan, press it down using your oiled hands.
Let the marshmallow mixture set up for minimum 2 hours (I left overnight). Remove from the pan and sift confectioners sugar over the entire piece of marshmallow. Cut into squares (I used an oiled pizza cutter for this) and dredge each piece into confectioners sugar to keep from sticking to the other pieces. Store in a cover container for up to three weeks.