These marshmallows are so easy to make that anyone can have the confidence to make their OWN marshmallows from now on! Fear homemade marshmallows no more: these are so much fun, great for getting the kids into the kitchen, and yummy beyond belief. If you’ve never made candy at home, this is a great place to start.
HOW TO KEEP YOUR HOMEMADE MARSHMALLOWS FROM STICKING
This homemade marshmallow recipe is pretty fool-proof! After cooking the candy, it’s the mixer really doing all the work. The trick after mixing the marshmallows is to work quickly and be prepared.
The most important preparation to make is having a greased and powdered pan ready, along with a greased spatula to help transfer the marshmallows. The pan should be greased with flavorless oil, then dusted with a mixture of corn starch and powdered sugar. While most people thinks this powder just looks pretty, it is highly important to your marshmallows turning out.
I also like to grease and powder my pan before I even start the cooking process. After I transfer the marshmallow mix to the pan, I add another layer of powder on the top. The corn starch helps to dry out the homemade marshmallows and the sugar adds sweetness. After the marshmallows have set and formed a skin they can be cut into perfect little squares then dusted with even more powder to keep them from sticking to each other while being stored.
- 2 tbsp unflavored powder gelatin
- 1/2 cup warm water, divided
- 1 cup sugar
- Water – 1/2 CUP
- 1/2 teaspoon vanilla extract
- few drops pink food coloring
Place the gelatin into the bowl with 1/2 cup of the warm water. This is called sponging.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar. Place over medium heat until the sugar has dissolved. Do not let it boil at this stage.
Clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, roughly 15 to 20 minutes, maybe more. You are aiming to reach soft ball stage on the thermometer.
Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl along with the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes.
Add the vanilla extract and a tiny drop of food coloring during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly grease a 8 x 8-inch (or 7 x 11-inch) baking pan with flavorless oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
Grease a spatula, and even your hands, because believe me: this is sticky stuff
When the marshmallow are ready, work QUICKLY and scrape the mixture into the prepared pan, using your spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. They need to be exposed to the air to form a skin.
After this time, turn the marshmallows out of the pan and allow the other side to be exposed to the air for another 4 hours.
On a cutting board, cut the marshmallows into squares using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture, using additional if necessary. (This sugar mix will keep the marshmallows dry and stop them from sticking together)
Store in an airtight container for up to 3 weeks.