Okay. I know my DIY posts normally revolve around furniture, pillows, or other home decor, but why couldn’t DIY relate to any items you normally buy out, including food? I thought it fit well so today I made homemade marshmallows and I want to show you how to make them too.
Now let me tell you…these are YUMMY! I’m pretty sure I’ll be buying marshmallows from the store again because these were a little time consuming, but they are a great treat and perfect to make for Easter.
I found the recipe through Mangoes & Chutney, who got it from Smitten Kitchen, who got it from Epicurious. I know, a bit confusing, but I gotta give credit the best way I know how. And if it’s been passed around this much, it must be good. If you want to continue the recipe chain, I’ve posted it at the bottom of this post. But, enough already…let’s just get to the yummy photos!
Here’s the recipe:
About 1 cup confectioners’ sugar
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla
Spray bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar. To cut sweetness, use a blend of confectioner’s sugar and cornstarch.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand while you make the marshmallow mixture.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate 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 standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.
In separate medium bowl beat egg whites until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners sugar evenly over top. Let marshmallow sit, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.
Sift remaining confectioners’ over the marshmallows on all six sides, before shaking off the excess and packing them away. Marshmallows keep in an airtight container at cool room temperature 1 week.
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