If any sweet is synonymous with summer, it has to be marshmallows. S’mores, marshmallow treats, fruit salads, and a hundred other recipes will feature them as part of the ingredients. What summertime camp fire would be complete without roasting a few?
In the winter, especially over the holidays, what a treat homemade candies are, and a chocolate covered marshmallow can only be that much better when it is a homemade marshmallow. Even plain…homemade marshmallows are extra special. Try some variations too…with toasted coconut, chocolate, chopped pecans…the possibilities are endless!
Marshmallows made from scratch are not hard, but are incredibly delicious when homemade, and what a special treat homemade marshmallows roasted over an open fire…or included in s’mores can be or even dressing up some baked sweet potatoes!
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla
Approximately 1 c. powdered confectioner’s sugar
Spray a 9×13 pan with non-stick spray or grease well with vegetable oil. Dust bottom and sides with powdered confectioner’s sugar.
In large mixing bowl, sprinkle gelatin over ½ c. cold water and allow let stand to soften.
In a medium sized heavy saucepan combine granulated sugar, corn syrup, second 1/2 cup of cold water, and salt and cook over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium heat and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With mixer, beat mixture on high speed until white, thick, and nearly tripled in volume. (About 6-10 minutes.) In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla) into sugar mixture just until combined. Pour mixture into baking pan and sprinkle with powdered confectioner’s sugar. Chill marshmallows, uncovered, until firm (at least 3 hrs and up to 24 hrs.)
Run a thin knife around edges of pan and invert onto a cutting board dusted with confectioner’s sugar. Using an oiled knife or pizza cutter, cut into 1” squares. Dust cut marshmallows well with powdered confectioner’s sugar, and store in a cool, dry place for up to 1 week.
**Variations: dipped in chocolate, rolled in chopped pecans or toasted coconut, or any of the other delicious coatings that are possible…just skip the confectioner’s sugar coating and dip or roll them in your preferred coating. If kept in the refrigerator or freezer, let them return to room temperature before serving.