Top off a cup of hot our Bittersweet Drinking Chocolate with a batch of your own homemade marshmallows. Follow this recipe to create fluffy whites perfect for those cold winter nights.
INGREDIENTS
Vegetable oil or spray for pan
3 x ¼ oz. envelopes of unflavored gelatin
1 cup Water (total)
1 cup light corn syrup
1 ½ cups Sugar, granulated
¼ teaspoon salt
2 teaspoons vanilla extract*
corn starch
NOTES:
*If you have access to vanilla beans, substitute one vanilla bean split lengthwise
A stand mixer is ideal for this as it has to beat for 10-12 minutes
Special equipment: Candy thermometer, parchment or foil
PAN SIZE: 9”x13” square pan
RECIPE
Line the pan with parchment paper or foil
Lightly coat the pan with vegetable oil or spray, set aside
In the bowl of your stand mixer, add ½ cup water
Sprinkle the gelatin over the water, stir briefly to make sure it’s combined
Let the gelatin mixture rest for 15 minutes as you make the sugar syrup
In a heavy 3 quart saucepan, combine ½ cup water, corn syrup, sugar and salt
Insert your candy thermometer into the saucepan
If using vanilla bean, insert the split bean and boil with the sugar syrup.
Once the sugar has reached a boil, remove the beans with tongs (if using beans,) and then turn heat down to medium.
Boil on medium heat until the thermometer reads 240 degrees F, then remove from heat
Attach the bowl with the gelatin mixture to the stand mixer and affix the whisk attachment
With the mixer on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mix
Once all of the syrup is added, increase speed to high
Continue to whip until the mixture is thick and the outside of the bowl is lukewarm
This should take approx. 10-12 minutes and the marshmallow should cling to the whisk
The marshmallow mixture should form a thick ribbon when the whisk is lifted out
Beat in the vanilla - if using beans, you've already added them and you can skip this step
Pour into the prepared pan and smooth with a lightly oiled offset spatula
Let it cool at least four hours or overnight
Once cooled, lightly cover a cutting board with corn starch
Loosen the marshmallows and flip onto the cutting board
Cuts into about 100+ bite-sized pieces. You can use a cookie cutter for fun shapes.
Sift or Coat with a thin layer of cornstarch to prevent sticking.
Have fun and customize this recipe with your own variations. Some suggestions, add a teaspoon of cinnamon powder for Cinnamon Spice Marshmallows, or add a drop of red food coloring and a splash of mint oil for Peppermint Pink Marshmallows.
