July 24, 2011
Last summer my sister got married at dusk in a beautiful backyard wedding. It was perfect in every way. There were twinkling lights hanging from all the trees, there was a pretty arbor covered with flowers, and there were s’mores.
Who doesn’t love a s’more? Toasted oohey gooey deliciousness. Melty chocolate. Crispy graham. In my opinion it doesn’t get much better than that.
So after the vows were said we all gathered round a bonfire and toasted homemade marshmallows. Then sandwiched them between two crispy graham crackers adorned with a chocolatey candybar.
People are still talking about the marshmallows. Homemade marshmallows are a glorious replacement to their store-bought counterpart. They are light and fluffy, soft and almost silky. They melt gooeyer and they taste like a little piece of heaven. Did I mention they’re really easy to make?
So for today, in honor of National Toasted Marshmallow Day. I thought I’d share the recipe for these fluffy little clouds. Make them for your next gathering and you will win the adoration of all!
Two pieces of equipment are required to make this process effortless; a stand mixer and a candy thermometer.
- 3 packages unflavored gelatin
- 1 cup ice cold water
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
- 1/4 cup cornstarch
- Nonstick spray
Empty gelatin packets into the bowl of a stand mixer along with 1/2 cup of the water. Stir to combine.
In a small saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt. Stir well then place over medium high heat, cover and allow to cook for a few minutes allowing the sugar to melt, (not more than 4 minutes). Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Whip the mixture until it becomes thick and white. It will still be slightly warm. It will take approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add some of the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the marshmallow mixture into the prepared pan. This part can get sticky. Use a lightly oiled spatula for spreading evenly into the pan. Sprinkle a generous amount of the sugar and cornstarch mixture over the top, and pat down to smooth it out. (once you sprinkle the sugar on, it will be easy to touch and no longer sticky) Reserve the rest of the sugar mix for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
What is your favorite way to enjoy marshmallows?