Half-Baked by Liz  recipes, crafting, & other fun things

Marshmallow Monday

January 13, 2014 / by Liz

Main - Homemade Marshmallows

To me, marshmallows have never seemed like the kind of thing that could be homemade. But a couple of years ago, I purchased this cook book from Miette Bakery in San Francisco, that included a recipe for homemade marshmallows. The book is fabulous. I’ve tried many of the recipes, but only just got around to attempting the marshmallows… and they were awesome! Here’s the recipe I used (slightly altered from the version in the book):

INGREDIENTS

½ cup cornstarch
½ cup icing sugar
4 packets gelatin powder
½ cup + ½ cup water
2 cups sugar
½ cup white corn syrup
3 egg whites, room temperature
4 teaspoons vanilla extract
pinch of cream of tartar
¼ teaspoon salt
3 drops liquid red food colouring (optional)

This is the gelatin that I used:
1 - Knox

DIRECTIONS

Whisk together the cornstarch and icing sugar in a small bowl (you’ll need this mixture throughout the whole process). Prepare a 9″x13″ pan by spraying it with cooking oil, and dusting it with some of the cornstarch mixture.

In another small bowl, combine the gelatin and ½ cup of the water and set aside.

2 - Gelatin

In a small sauce pan fitted with a candy thermometer, combine the other ½ cup of water, sugar, and corn syrup, and cook over medium heat.

3 - Stove + Thermometer

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine the egg whites, vanilla, cream of tartar, salt, and food colouring. When the sugar-water-syrup mixture on the stove reaches 230F, begin mixing the egg white mixture on low speed.

4 - Mix 1

When the sugar-water-syrup mixture reaches 246F, remove it from the heat and stir in the gelatin. Once the gelatin has been mixed in, and no lumps remain, slowly pour the hot syrup into the mixer (still on low).

5 - Boiling

Once all of the syrup has been added to the egg white mixture, increase the speed to medium-high, and mix until stiff peaks form and the meringue has reached room temperature.

6 - Mix 2

Pour the meringue into the prepared pan, cover, and let set for at least 6 hours.

7 - In Pan

Once set, dump the marshmallows onto a surface that is well dusted with the cornstarch mixture. Cut into small squares, and dust each with the cornstarch mixture. Package into airtight containers, and enjoy!

8 - Dump + Cut

9 - Dust 1

10 - Dust 2

Final - Homemade Marshmallows

Packaged

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