Marshmallows are a super easy and even, dare I say, fun to make? And everyone is surprised when you offer them homemade marshmallows. It’s unexpected! We are all used to either the store bought puffs that are mass produced or the boutique gourmet pillows of white that cost an arm and a leg.
Well, my friends, make a batch of these for a couple dollars (or less) then indulge and enjoy!
The very first time I tried making these was a couple years ago when Kyle and Joel assigned me dessert for their “Camp Boomer” Gr8 Dinner…and you know how I love to make dessert. I decided on Homemade S’Mores, and when I say homemade, I mean everything…from the graham crackers to the marshmallows. It was so fun and they were so easy that I have made these many times since.
Then I found out that my friend, Christine, often makes and ships marshmallows to her daughter who is gluten-free. It’s the perfect gluten-free treat!
So whip up a batch of these, it makes a lot, depending on how you cut them. You will have plenty to treat your family and also enough to package up and gift to friends.
The 9x13-inch pan yields about 60 medium marshmallows or 12 jumbo marshmallows, depending on how you cut them.
Combine ½ cup of water, sugar, corn syrup, and salt, in a small saucepan.
Remove the lid from the sugar mixture and, using a candy thermometer, cook the mixture until it reaches 240º F, the soft ball stage. This should take about 5 to 7 minutes. Leave the sugar mixture alone, don’t stir it.
Once the liquefied sugar is up to temperature, turn the mixer to low speed and slowly pour the sugar mixture down the side of the bowl into the gelatin. Be careful not to pour this over the whisk while it is running or you may get splattered with hot sugar!
When all the sugar is combined with the gelatin, turn the mixer to high speed and whip for 13 to 15 minutes. The bottom of the bowl will go from hot to lukewarm and the mixture will be very thick.
Spray a 13x9-inch pan with cooking spray (glass or ceramic works best), then liberally coat the bottom and sides of the pan with the cornstarch and sugar mixture. Any excess mix can be returned to the bowl.
Cover the cornstarch/sugar mixture and set it aside as it will be used later, after the marshmallows are cut.
Once the marshmallow mixture is fully whipped, pour into the prepared pan.
Dust the top with some of the remaining cornstarch/sugar mixture. Set the remaining mixture aside again to use later.
Run a sharp knife under very hot water and cut the marshmallows into whatever sized squares you desire. You may have to re-rinse the knife every couple of cuts.
Then roll the squares in the remaining cornstarch/sugar combination. This will coat the entire marshmallow to prevent them from sticking together.
Marshmallows can be stored in an airtight container for up to 4 weeks.
Marshmallows can be packaged in boxes or cellophane bags to Cr-8 a lovely gift.
Add 3/4 teaspoon peppermint extract when you add the vanilla, then add 1/4 cup crushed peppermint candies.