PERFECT HOMEMADE MARSHMALLOWS
Marshmallows were originally made from the root of the marshmallow plant; today, corn syrup and sugar are the main ingredients. Homemade marshmallows can be cut into any shape you like, and used to top any type of treat, or on their own, for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 40
Number Of Ingredients 6
Steps:
- Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.
- Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
- Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.
- With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
- Generously dust an 8-by-12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet your hands, and pat it to smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.
HOMEMADE MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h30m
Yield 20 to 40 marshmallows
Number Of Ingredients 6
Steps:
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric 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 thoroughly.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' 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 confectioners' sugar.
HOMEMADE MARSHMALLOWS
Steps:
- Combine 3/4 cup cold water and two 1/4-ounce packets powdered gelatin in a small bowl. Mix 1/2 cup each confectioners' sugar and cornstarch in a separate bowl. Sprinkle half of the cornstarch mixture in an 8-inch square pan. Cook 1/2 cup corn syrup, 1 1/2 cups granulated sugar, 1/2 cup water and 1/4 teaspoon salt in a saucepan over medium-high heat until 235 on a candy thermometer, 6 to 8 minutes. Combine the syrup, gelatin mixture and the seeds from 2 vanilla beans in a large bowl. Beat with a mixer on medium high until thick and fluffy, about 6 minutes. Scrape into the pan and spread evenly with a buttered spatula. Sprinkle with the remaining cornstarch mixture. Let dry overnight, then slice into squares.
HOMEMADE MARSHMALLOWS
Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 4h45m
Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Number Of Ingredients 9
Steps:
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. 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 into 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, approximately 12 to 15 minutes. Add the vanilla 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 spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add 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.
- When ready, pour the mixture into the prepared pan, using a lightly oiled 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.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
- Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
- Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
- Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
HOMEMADE MARSHMALLOWS
Make and share this Homemade Marshmallows recipe from Food.com.
Provided by Lauren Clark
Categories Candy
Time P1DT1h
Yield 40 marshmallows
Number Of Ingredients 8
Steps:
- Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
- Let it stand 30 minutes.
- Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
- Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
- Clip on candy thermometer; raise heat to high.
- Cook syrup without stirring until it reaches 244° (firm ball stage).
- Immediately remove pan from heat.
- With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
- Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
- Add vanilla; beat to incorporate.
- Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
- Pour marshmallow mixture into pan.
- Dust with confectioners' sugar; let stand over night uncovered, to dry out.
Nutrition Facts : Calories 56.5, Sodium 21, Carbohydrate 14.1, Sugar 9.8, Protein 0.4
MARTHA'S HOMEMADE MARSHMALLOWS
A good friend of mine made these for me and they are amazing! I can't wait to try these in rich hot chocolate!
Provided by TeksGlutes
Categories Dessert
Time 1h
Yield 40 Marshmallows
Number Of Ingredients 7
Steps:
- Oil an 11x17-inch baking dish with vegetable oil. Line dish with foil, and lightly coat foil with more oil.
- In the bowl of a standing electric mixer, soften the gelatin with 3/4°C of the water.
- Place the sugar, corn syrup, the remaining 3/4°C water, and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees F, or the soft-ball stage, on a candy thermometer.
- With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into foil lined dish. Allow mixture to rest, uncovered, at room temperature 10-12 hours.
- Using a fine sieve, sprinkle the confectioners' sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar, and using a small, lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into confectioners' sugar to prevent sticking.
- Once made, keep in an airtight container - best eaten within two days of making.
Nutrition Facts : Calories 108.7, Sodium 23, Carbohydrate 27.7, Sugar 22.2, Protein 0.6
HOMEMADE MARSHMALLOWS 101
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield 
Makes about 16
Number Of Ingredients 8
Steps:
- Lightly coat a 9-by-9-inch baking pan with cooking spray. Line pan with parchment paper, leaving a 4-inch overhang on all sides. Coat parchment with cooking spray; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and remaining 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
- Add vanilla extract; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Fold parchment overhangs over to cover. Let stand for 2 hours.
- Carefully remove marshmallows from pan. Sprinkle work surface with confectioners' sugar. Remove parchment and place on top of sugar. Cut marshmallows into 16 pieces using a sharp knife sprayed with cooking spray. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.
HOMEMADE MARSHMALLOWS
Pulling off a homemade marshmallow recipe is easier than you think. This recipe gives you perfectly gooey marshmallows. Sandwich it into a s'more, or just dip your marshmallow in hot chocolate. Friends will definitely want to know where you found the recipe!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
- Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.
HOMEMADE MARSHMALLOWS
Provided by Food Network
Categories dessert
Time 8h35m
Yield about 2 dozen marshmallows
Number Of Ingredients 6
Steps:
- Add the gelatin and 1/2 cup water to a stand mixer fitted with the whisk attachment. Mix on medium speed until combined.
- Add the corn syrup, granulated sugar, salt and 1/2 cup water to a medium saucepan over medium-high heat. Stir until thoroughly combined. Heat until the mixture reaches 230 degrees F on a candy thermometer, about 10 minutes.
- Once the sugar mixture reaches its target temperature, SLOWLY add it to the gelatin with the mixer running on medium-low speed. Continue mixing for 10 minutes, gradually increasing the speed to medium-high. Add the vanilla and mix for another 5 minutes; the mixture should double in size and turn bright white.
- Dust a plastic container (size and shape is up to you!) with sifted confectioners' sugar until the bottom is completely covered. Slowly pour the liquid marshmallows into the container and shake until evenly spread. Allow to sit, uncovered, overnight.
- Before cutting, dust the top of marshmallows with confectioners' sugar; this will prevent them from sticking together if stacked.
HOMEMADE MARSHMALLOWS
You can't even begin to compare these to store-bought! Color them, flavor them, coat them in chocolate, add them to s'mores or cocoa, or use mini cookie cutters to make fun marshmallow shapes. Store in airtight container for up to 1 week.
Provided by Chocolate Moose
Categories Desserts Candy Recipes
Time 8h45m
Yield 12
Number Of Ingredients 11
Steps:
- Grease a 9x13-inch baking pan with cooking spray; dust with 1 tablespoon confectioners' sugar.
- Pour 1/2 cup lukewarm water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle 2 tablespoons plus 3/4 teaspoon gelatin on top; stir briefly to combine.
- Combine sugar, corn syrup, 1/2 cup water, and salt in a large saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves, about 5 minutes. Increase heat and cook, stirring constantly, until mixture registers 250 degrees F (121 degrees C) on a candy thermometer, about 5 minutes. Remove from heat.
- Turn the mixer on low speed and, while running, pour the hot sugar syrup in a thin stream down the side of the bowl. Increase speed to high and beat until marshmallow mixture is lukewarm and triples in volume, about 15 minutes. Mix vanilla extract.
- Pour marshmallow mixture into the prepared pan. Press into an even layer with wet hands. Dust with 2 tablespoons confectioners' sugar. Let stand at room temperature, uncovered, until set, 8 hours to overnight.
- Cut marshmallow mixture into desired shapes and toss in remaining 2 tablespoons confectioners' sugar.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 48.3 g, Protein 0.1 g, Sodium 62.2 mg, Sugar 37.9 g
HOMEMADE MARSHMALLOWS
These are very easy to make, must wait the full 12 hours...and they are delicious drizzled with chocolate.
Provided by crazycookinmama
Categories Candy
Time 12h25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine 3 tablespoons of gelatin with 1/2 cup cold water and let stand for an hour.
- In the meantime, heat 2 cups of sugar, 3/4 cup light corn syrup, 1/2 cup of water, and 1/4 teaspoon of salt.
- Bring it to a boil and cook until the firm-ball stage (244³F, 117³F).
- Remove from the heat and pour it slowly over the gelatin, beating it constantly in a stand mixer.
- Beat it for a good 15 minutes.
- When it's thick but still warm, add 2 tablespoons of vanilla or other flavoring (mint, strawberry, orange, flower water, etc), if desired.
- Spread the mixture in a pan that has been lightly dusted with cornstarch.
- Let it dry for 12 hours, then cut into squares with scissors dusted with cornstarch, and store them in an airtight container.
Nutrition Facts : Calories 100.7, Sodium 32.9, Carbohydrate 25, Sugar 19.6, Protein 0.8
HOMEMADE VANILLA MARSHMALLOWS
My husband Dale's grandmother fixed these fluffy marshmallows only for special occasions. Since she had no electric mixer, beating the ingredients by hand for 30 minutes was a labor of love. Now, Dale makes them. They're delicious!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 8 dozen.
Number Of Ingredients 7
Steps:
- Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water., In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes., Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight., Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE FLUFFY MARSHMALLOWS
Forget the nasty grocery store marshmallows. These are wonderful, kids like to help make them, and they are made of real items in your kitchen. Prep time includes sitting overnight. I found this recipe in "Barefoot Contessa, Family Style"
Provided by IslandGirl
Categories Candy
Time 11h15m
Yield 32 marshmallows
Number Of Ingredients 8
Steps:
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Combine the sugar, corn syrup, salt, and 1/2 cup water in a small pan 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 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 thoroughly.
- With a sieve, generously dust an 8 X 12 inch non-metal baking dish with confectioners' sugar.
- Pour the marshmallow mix into the pan, smooth the top, and dust with more confectioners' sugar.
- Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them into squares.
- Dust them with more confectioners' sugar.
Nutrition Facts : Calories 69.8, Sodium 26.4, Carbohydrate 17.6, Sugar 12.3, Protein 0.6
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