have you had a homemade marshmallow? if not, please make these. not only do they far surpass those jet-puffed, bleach-white mallows in flavor…they are deceptively easy to make. plus, everyone will think you are some sort of confectionary genius. these mallows were made to impress.
listening: the wrong side of reno: rocky votolato
because that was our recessional song for our wedding and, well we live, met and went to school in reno.
Next week, I will be camping with my fam near Santa Cruz, Ca…I’m very excited. I’m bringing the mallows for some s’more action. Be excited!
adapted from this recipe at epicurious.
I used organic cane sugar instead of regular white, granulated sugar. Since my husband and I have been on a quest to virtually eliminate High Fructose Corn Syrup from our diets, I used Lyle’s Golden Syrup in place of corn syrup. I have also used honey with excellent results. MMMmmm, honey scented mallows! (Can be made and stored in an airtight container for two weeks at room temperature.)
Nonstick cooking oil spray
1 cup cold water, divided
3, 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup golden syrup or honey
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup powdered sugar
Prepare a 9×13 inch pan by spraying with oil spray and lining with parchment. Dust powdered sugar over the oiled sides of the pan.
Place 1/2 cup of water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle gelatin over water and allow to soften, 5 minutes.
Place remaining water, sugar, golden syrup or honey, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.
With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and possibly burn you (oh no!). Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixuture turns white and become very thick and stiff. Add vanilla and mix to combine. Spread the marshmallow into the prepared pan and with wet hands, smooth the top. Dust liberally with powdered sugar and allow to set at room temperature for at least 4 hours.
Once set, remove the marshmallow from the pan and with a sharp knife, cut into squares. Using the same pan, place 1/2 cup powdered sugar with the cut marshmallows and toss to coat. Store in an airtight container.