Making marshmallows is sticky business. My husband hates being sticky. My daughters hate being sticky. I actually don’t mind being sticky, a good quality for a cook + baker, I think. 😉 Hence, I’m the one who makes the marshmallows in this house. Stickiness aside, it’s pretty simple! It does require one special tool, a candy thermometer, but it’s fairly inexpensive to purchase and very easy to use. Just clip it on the side of your saucepan, and you’re ready to boil some sugar! WARNING: Once you’ve made homemade marshmallows you may never be satisfied with store bought again. They are incredibly fluffy and make a wonderful topper for hot chocolate or as the delicious glue in a s’more. And if the weather isn’t ripe for a campfire, you can have your s’more and eat it, too with my s’more marshmallows! Enjoy! 🙂
- 3 packages unflavored gelatin
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 TBSP pure vanilla extract
- Powdered sugar, for dusting
- Chocolate chips and graham cracker crumbs to make s'more topping (optional)
- Combine the gelatin and 1/2 cup of cold water in the bowl of an stand mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.
- Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
- Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
- Add the vanilla and mix until incorporated into the mixture.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish (I used a glass casserole dish) with powdered sugar.
- Pour the marshmallow mixture into the pan, smooth the top, and dust with more powdered sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares.
- Dust them with more powdered sugar, rolling the edges in powdered sugar as well.
- Shake off excess powdered sugar and store in an airtight container.
- Melt chocolate chips in the microwave for one minute, stir, then continue microwaving in 5 - 15 second intervals until melted.
- Make graham cracker crumbs in the food processor, or place them in a zipper top sandwich bag and crush with the flat side of a kitchen mallet or soup can.
- Dip marshmallows in chocolate and sprinkle with graham cracker crumbs.
- Place on a wax paper lined tray and allow to dry overnight.
- Store in an airtight container.
Source: Barefoot Contessa Family Style
Sticky + Fluffy = Insanely Delicious