Okay, it’s not exactly baking, more of candy making, but they’re tasty. I made these marshmallows and wanted to share them. They are very light and fluffy with a good vanilla flavor and hints of honey. They can be eaten as is, which is my favorite way to eat them. Or, use them as you normally would in s’mores or rice crispy treats. They will taste much better than the usual store bought kind.
I’ve drawn this recipe from the usual Baking and Pastry: Mastering the Art and Craft. Even though they are technically candy making, they aren’t difficult. It just requires a candy thermometer and a stand mixer.
This is the mise en place for these marshmallows. Only five ingredients, plus water.
A 9x13 baking pan needs to be lined with parchment paper. This will be where the marshmallows firm up to help them maintain shape.
The first step is to “bloom” some gelatin in water. Basically just sprinkling the gelatin over some water so that it can absorb it and puff up.
The water, sugar, corn syrup, and honey go into a pot.
Then they all get boiled until they reach 252 degree Fahrenheit.
It then needs to cool down to at least 210 degrees Fahrenheit before getting mixed.
The bloomed gelatin goes into the stand mixer with the vanilla.
And the hot syrup mixture gets poured over top.
Then, using the wire whisk attachment, the mixture gets beaten.
Once the marshmallow turns bright white and forms medium peaks, it is ready.
Drop the marshmallow into the parchment lined pan.
Spread out the marshmallow evenly in the pan.
After about an hour, when the marshmallow has set, it can be turned out and covered with powdered sugar.
The marshmallow can be cut into 1-2 inch strips.
And cut into squares. Each cut side should be coated with powdered sugar so that they don’t stick together. The excess sugar can be dusted off.
And there you have it, a bunch of homemade marshmallows ready to be eaten.