Summer is here, well at least unofficially in my book and I have been smore-ing it up!
While I am a big fan of store bought marshmallows and use them in my rice krispie treats and smores alike, nothing beats a homemade marshmallow….they are soft and delicious and can not be beat! They will take your smores to a whole new level.
To make these marshmallows I used gelatin sheets (as opposed to powdered gelatin found in grocery stores). You can find these gelatin sheets at a bakery store; I got mine from N.Y. Cake or you can also find them on Amazon (the silver grade of gelatin sheets is the most popular grade used).
To make this recipe you will also need a candy thermometer…I also bought mine at N.Y. Cake but you can find them on Amazon…I like this one by Wilton!
And don’t be fooled by the gelatin sheets and thermometer…the recipe is not as tricky as it sounds. Give this recipe a try for your next BBQ or smore-ing event…you will be glad you did…the marshmallows are worth it!!
- 12 sheets of gelatin
- 2 cups of sugar
- 1 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1/8 tsp salt
- 1/2 cup sifted confectioners' sugar, plus more for dusting
- 1. Grease a 9x13 pan with vegetable shorting (you can use a little bit of shortening on a paper towel and run it along the sides and bottom of the pan).
- 2. Put the gelatin sheets in a medium bowl, fill the bowl with very cold water and some ice cubes and set aside.
- 3. In a medium saucepan, gently stir together the sugar, 1/2 cup of the corn syrup and 1/2 cup of water. Put the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan. Be care to not splash the ingredients on the side of the saucepan.
- 4. Fill another medium saucepan halfway with water and place on the stove over medium-low heat.
- 5. Then put the remaining 1/2 cup of corn syrup in the bowl of an electric mixer fitted with the whisk attachment. Set aside.
- 6. Return to the saucepan of water and check the temperature. When the temperature reaches 220 degrees F., drain the water from the bowl of gelatin and give the gelatin sheets a quick wringing out. Place the bowl of gelatin over the saucepan of simmering water and stir the gelatin sheets with a heatproof spatula until the gelatin is completely melted. Remove the bowl from the pan.
- 7. Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.
- 8. Bring the sugar mixture to the soft ball stage on the candy thermometer (235 to 240 degrees F.). Then remove from the heat. Take out the candy thermometer. Turn the mixer up to medium for 1 minute, then slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture has been added, turn the mixer to medium-high and beat for about 5 minutes. The marshmallow mixture will begin to turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.
- 9. Working very quickly, pour the marshmallows into the prepared pan. Use an offset spatula to spread out the mixture evenly (I like to spray my offset spatula with PAM so it does not stick). Sprinkle marshmallows with a bit of sifted confectioners' sugar and let it sit for 6 hours (approximately).
- 10. Use a knife to loosen the marshmallow from the edges of the pan, and use your hands to pull the marshmallow (it will come out in one gigantic piece) out of your pan and onto your counter lightly dusted with confectioners' sugar.
- 11. Place the 1/2 cup confectioners' sugar in a small bowl.
- 12. Use a chef's knife to cut the marshmallows into a 6 by 8 grid. Roll each marshmallow in confectioners' sugar.
- 13. Serve and enjoy!
- The marshmallows will keep in an air-tight container for up to 1 week.
Recipe ever so slightly adapted from the BAKED: New Frontiers in Baking Cookbook