What's up: English Toffee & Wrapping up your treats, Easy Christmas Cookies
I got this easy homemade marshmallows recipe from Butter Cream Couture. She’s got some great photos so make sure to check out her page.
Ingredients
3 packages of unflavoured gelatin (I used Knox)
1 cup ice cold water, divided (I popped a few ice cubes in the water just for good measure)
1 1/2 cups of granulated sugar
1 cup corn syrup (see notes)
1/4 tsp kosher salt (regular salt is also fine)
1 tsp flavouring (I used almond extract)
1/4 cup icing sugar
1/4 cup cornstarch
Oil/non-stick spray for greasing pan
Directions (follow carefully!)
Mix together cornstarch and icing sugar. Thoroughly grease a 9x11 baking pan and sprinkle the entire pan with the icing sugar/cornstarch mixture. Set aside.
Stir together 1/2 cup of cold water into a bowl and pour the gelatin powder over and let it absorb for about 5 – 10 minutes. It will form a dry, clumpy mixture, but no worries, it should!
Next, on medium heat, stir together your corn syrup, sugar, and salt in a deep saucepan. Feel free to brush down the sides of the pot with some water to avoid burning the sugar. If you have a thermometer, pop it in and wait until it hits about 240F and starts bubbling and browning (depending on what type of corn syrup you use). This takes about 10 or so minutes, be patient!
Very slowly, take your sugar syrup and SLOWLY pour it into the clumpy gelatin. Slowly start the mixer (be sure to use the egg beater and not the paddle) and increase mixer speed. Beat until it turns fluffy and super sticky (about another 10 minutes or so).
Time to flavour your marshmallow! Use a few drops of your favourite extract and a few drops of whatever colour you’d like. I used almond extract and red food colouring. Beat again for another minute or so.
Carefully pour the marshmallow fluff into the greased/cornstarched pan. Grease an offset spatula and use it to even out the surface. Work quickly and don’t leave the marshmallow sitting for too long because it will set quickly.
Once the top is smoothed out, sprinkle the top with the remaining cornstarch/icing sugar mixture (using a sieve makes it easy).
Let the marshmallow sit for a minimum of four hours. I let mine sit overnight to be extra sure.
Once your marshmallow is nice and firm, flip it out of the pan and cut it into little squares. Using your leftover cornstarch/icing sugar mixture, powder the remaining side of your marshmallow square and then pat as much as you can off.
Enjoy!
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| Perfect homemade marshmallow on the perfect bed of snow |
Day three of my Christmas Goodie Countdown, which also means only five more days until Christmas. Homemade marshmallows are on the menu today. Super easy to make, and so charming. You can make them in a variety of different tasty flavours: chocolate, vanilla, strawberry, almond, or if you’re feeling adventurous, throw in some lychee liquor for a sophisticated kick. They’re great as their own treat or you can toss a few into your hot chocolate.
Christmas Goodie Countdown Menu
5. Cream Puffs
7. Surprise!
I got this easy homemade marshmallows recipe from Butter Cream Couture. She’s got some great photos so make sure to check out her page.
Homemade Marshmallows recipe
Makes: one 9x11 pan (just over a dozen)
Rating: 3.5/5
3 packages of unflavoured gelatin (I used Knox)
1 cup ice cold water, divided (I popped a few ice cubes in the water just for good measure)
1 1/2 cups of granulated sugar
1 cup corn syrup (see notes)
1/4 tsp kosher salt (regular salt is also fine)
1 tsp flavouring (I used almond extract)
1/4 cup icing sugar
1/4 cup cornstarch
Oil/non-stick spray for greasing pan
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| Unflavoured gelatin, bubbling corn syrup mixture |
Directions (follow carefully!)
Mix together cornstarch and icing sugar. Thoroughly grease a 9x11 baking pan and sprinkle the entire pan with the icing sugar/cornstarch mixture. Set aside.
Stir together 1/2 cup of cold water into a bowl and pour the gelatin powder over and let it absorb for about 5 – 10 minutes. It will form a dry, clumpy mixture, but no worries, it should!
Next, on medium heat, stir together your corn syrup, sugar, and salt in a deep saucepan. Feel free to brush down the sides of the pot with some water to avoid burning the sugar. If you have a thermometer, pop it in and wait until it hits about 240F and starts bubbling and browning (depending on what type of corn syrup you use). This takes about 10 or so minutes, be patient!
Very slowly, take your sugar syrup and SLOWLY pour it into the clumpy gelatin. Slowly start the mixer (be sure to use the egg beater and not the paddle) and increase mixer speed. Beat until it turns fluffy and super sticky (about another 10 minutes or so).
 |
| Marshmallow fluff! |
Time to flavour your marshmallow! Use a few drops of your favourite extract and a few drops of whatever colour you’d like. I used almond extract and red food colouring. Beat again for another minute or so.
Carefully pour the marshmallow fluff into the greased/cornstarched pan. Grease an offset spatula and use it to even out the surface. Work quickly and don’t leave the marshmallow sitting for too long because it will set quickly.
Once the top is smoothed out, sprinkle the top with the remaining cornstarch/icing sugar mixture (using a sieve makes it easy).
Let the marshmallow sit for a minimum of four hours. I let mine sit overnight to be extra sure.
Once your marshmallow is nice and firm, flip it out of the pan and cut it into little squares. Using your leftover cornstarch/icing sugar mixture, powder the remaining side of your marshmallow square and then pat as much as you can off.
Enjoy!
Notes
- If the top of your marshmallow didn’t get quick as even as you’d hoped, feel free to slice off the edges to smooth things out.
- Instead of using the cornstarch/icing sugar mixture, you can also coat the marshmallows with coconut flakes, cocoa powder, almond meal, or graham crumbs.
- For those chocolate lovers, you can also dip your fluffy treat in melted chocolate.
- They call for light corn syrup but I used regular and it turned out fine, it did not distort the colouring of the marshmallows at all.
- Grease the inside of your measuring cup when measuring out your corn syrup to help it glide out more easily.
- Keep the heat on medium high! Don’t be tempted to increase the heat or you’ll burn your mixture.
- Remember to use an egg beater attachment not a paddle.
- Add the hot sugar syrup SLOWLY into the gelatin or it will break the firm gelatin mixture you’ve created and your marshmallow might not form properly.
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