We had this whole plan to go camping last weekend. It was going to be our last goodbye to summer where we could catch the last little bit of warm weather in Big Sur. Long story short – we didn’t end up going and we’ve now been quickly plunged into the chilly, foggy weather that fall and winter bring in San Francisco. I have now accepted that summer is gone until next year and it’s time for soup, mittens, hot cider and cozy nights indoors. But last week when I was still expecting to camp along a river in the trees, I thought it would be fun to make marshmallows for s’mores. I had never made marshmallows but love a challenge that ends with something sweet. Turns out home made marshmallows is one of the best things ever. You can make so many different flavors and they taste so much better than the store bought, jet puffed kind. I tried vanilla, chocolate and cinnamon. I am so excited for the holidays now because these will be such a great treat to make as gifts.
I admit that these were a little difficult with out a stand mixer. I only had a hand held mixer and nearly wore out the motor and my arm after 15 minutes of mixing. I was worried when my poor, little hand mixer started to smell like burning plastic and make the saddest grunting sounds. It did survive the whole ordeal but I may just have to invest in a kitchen aid stand mixer as an early Christmas gift to myself. Another thing to be cautious of is how dangerously sticky this stuff gets. If you touch it with a spoon and try to get it off with your finger, you’ll then have to try to get it off your finger with another spoon, then another finger and pretty soon you’ll have an out of control marshmallow web on your hands – literally. To deal with this sticky situation, spray-able vegetable oil is your friend – do not attempt marshmallow making with out it. Spray it on everything you use to touch the marshmallow mixture. Other than these two little cautions, marshmallow making is incredibly fun and pretty easy. Seriously it is, I didn’t mean to scare you with those stories, it’s not that bad. I’m sure I will come back to marshmallows with more flavors and ideas around the holidays.
Homemade Marshmallows
Adapted from Bon Appetit
- Nonstick vegetable oil spray
- 1 cup cold water, divided
- 3 1/4-ounce envelopes unflavored gelatin
- 2 cups sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup corn starch
- 1/2 cup powdered sugar
Line 13×9x2-inch metal baking pan with foil.
Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer (you could also add other flavorings here – peppermint oil, orange extract, espresso, etc.).
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir corn starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13×9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat (I divided the mixture into 3 bowls, added a tablespoon of unsweetened cocoa powder to one, a tablespoon of cinnamon to another and left the last one plain in order to make 3 different flavors). Transfer marshmallows to rack, shaking off excess mixture.
These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.
These rocked! Thanks Emily for your successful endeavors to lavish our camping adventure. It made roasting s’mores on the beach a sincere experience.
Yes – these are addicting, too.
Hello from Russia!
Can I quote a post in your blog with the link to you?
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