Let me first say, I don’t like marshmallows. I’ll eat one or two roasted over a fire if I’m camping, and they are ‘OK’ in rice crispy treats, but otherwise, I think they are… well… strange. Then I tried homemade marshmallows and my entire view of these little treats changed!
3 envelopes of unflavored Knox gelatin
1/2 cup cold water
2 cups granulated white sugar
2/3 cup light corn syrup
1/4 cup water
1/4 tsp salt
1 Tbsp vanilla extract
Icing sugar for dredging
Oil for greasing the pan
*You will need an electric mixer for this recipe.
In your mixer’s bowl, pour in the 1/2 cup of cold water, sprinkle all three gelatin packets over the water and let soak for 10 minutes.
In a small saucepan, pour in the 1/4 cup of water, sugar and corn syrup. Turn to high heat. As it starts to warm, mix to combine ingredients, then let the mixture come to a hard boil (full boil) for 1 minute exactly, then remove from heat.
Pour the boiling syrup into the mixer bowl with the gelatin using a spatula to scrape down the sides of the saucepan. Add the salt and vanilla. Start the mixer on a lower speed and run for a few seconds until mixture combines, then increase speed to highest setting and beat for 12 minutes.
Line a 9 x 13 inch pan with plastic wrap and oil lightly. I would also recommend lightly oiling your spatula.
Transfer the marshmallow mixture to the pan and spread out as best you can with your oiled spatula. If you want to use your hands, made sure they are clean and lightly oiled first.
If you want to add some swirls of colour, put a few dabs of food colouring on the surface and swirl them through with a knife or toothpick. I was using paste because that’s all I had, but I think liquid food colouring might be easier for this part. Swirl it in better then I did though lol.
Take another piece of plastic wrap, lay it over the top of the marshmallow and press mixture into the pan. Leave the wrap in place and allow the marshmallow to sit for about 3 hours.
Once it has set, slowly peel the plastic wrap off the top of the marshmallow slab. It might seem as though the marshmallow is stuck to it, but keep pulling it away slowly. It will come off.
Dust the top of the marshmallow slab with some icing sugar.
Turn the marshmallow slab out onto a clean, dry surface. Remove the plastic wrap if it’s still stuck to the bottom of the slab, and dust again with icing sugar.
With a long, sharp knife, start cutting the slab into strips. I cut mine as wide as they were tall, so in the end I would get pretty cube shapes. You may find it helpful to lightly oil your knife or dust it with icing sugar between cuts. Again, dust the exposed sides with icing sugar if things get ‘sticky’.
Continue cutting each strip into individual cubes, dredge each marshmallow in a bowl of icing sugar and transfer to a bowl or plate.
Serve up with your favourite hot chocolate, roast them over the fire or eat them as is. You could even package them in some sandwich size plastic zip baggies, add a label and give them as gifts this Christmas.
And yes, I did just happen to make a bag tag for you to download and use as you wish! Just print it, cut it out, fold it in half and staple it to the top of your zip baggie. It even has a spot on the back to write who it’s To, and From. You can download the PDF here.
Additional Notes / Variations
*Store marshmallows in an airtight container at room temperature.
* For something different, substitute the vanilla with 1/2 Tbsp of another flavoured extract such as mint, orange or strawberry.
* For larger marshmallows, pour mixture into a 9×9 pan and cut into even pieces.
* To colour the entire batch of marshmallow instead of swirling in colour, add a few drops of colouring to the gelatin mixture while it is resting.