I finally made homemade vanilla marshmallows. Forever in my bucket list, I gathered my thermomether, bought some corn syrup and got to work.
We’re all about new adventures in the kitchen with our Sunday Supper group, and Conni, of The Foodie Army Wife, is our gracious hostess today. Together with the bucket list theme at the beginning of the year, this is my favorite one by a long stretch.
Making marshmallows is not hard, but it takes focus and some organization. But doesn’t everything?.
After my fluffy, white, cornstarched, pillowy squares were done, I felt I should’ve ventured into something really adventurous for me like a whole fish, which I hate, or boned and stuffed a whole chicken, but well, I wanted it to be fun too, and hey, I need to be able to make something with the word s’mores in the title, and the only way is making homemade marshmallows.
One of my favorite comic books ever is Asterix. I think I read every single one of them, and whenever I find one I read it again. There’s a particular scene in Asterix in Switzerland, where they have a huge cheese fondue, and, this being the times of the roman empire and it’s decadent ways, they play a game that is lost by whomever looses the piece of bread inside the pot, with outrageous consequences for the poor soul, and it all ends with most of them coated by cheese. It’s hilarious.
What about the marshmallows right? Well, there are so many stories about impossibly sticky situations in the kitchen when making marshmallows, the mixture coating half the counter, floor, mixer and so on, that every time I thought of making them, I always remembered this scene from the comic book, and was afraid me and my kitchen would go down a similar road
Of course, extreme precautions were taken, so it was a walk in the park.
One of said extreme precautions involved the spraying of the pan, which is so emphatically suggested so they don’t stick when unmolded, I was certain not to miss it. I used a butter flavored vegetable spray, which is awful I know but nothing does it better than spray, and coated the heck out of every inch of that pan, and made sure, very sure, there was no possibility of it sticking and not unmolding like it should. It certainly did, together with a yellow stain which was very visible. So go easy on the spray.
Besides that, these are superb vanilla marshmallows, though I’m not much of an authority on the subject, just like with the graham crackers, since I don’t have the commercial ones to taste against. I’m pretty sure not being able to get a hold of those is a good thing.
So it’s homemade vanilla marshmallows for me or nothing. I don’t mind. After today, knowing there is no sticking involved if I’m careful, I can say the adventure will be the many different flavor possibilities.
A few tips to make your marshmallow-making easier and as un-sticky as possible:
Have all ingredients ready and measured before you start.
If you use glucose instead of corn syrup, which is even stickier, lightly coat the measuring cup with spray or oil before measuring it. That way it will slide out more easily.
A candy thermometer is essential. And use high heat, otherwise it will take forever to get to the needed temperature. It takes about 10 minutes anyway.
A stand mixer is highly recommended. It will make the beating much easier.
Line the pan with parchment paper, and spray que sides and spatula that you’re using to spread the mixture. And remember to coat with powdered sugar the top and sides so they can easily be stored.
I must add, like my friend Renee left in the comments, don’t attempt these on high humidity days.
There are some recipes that use egg whites too. I didn’t have any and this recipe doesn’t use them, which is the one I wanted to try first. So much easier.
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Yield:
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Ingredients
- 2 Tbs 20g powdered unflavored gelatine
- ½ cup 120cc cold water
- 2 ¼ cups 450g sugar
- ½ cup 160g corn syrup or glucose
- ¾ cup water
- 1 ½ teaspoons vanilla extract
- 1 cup powdered sugar (for dusting)
Instructions
- Put the first ½ cup cold water in the bowl of the standing mixer.
- Sprinkle the gelatin on top and let it hydrate.
- Line a baking pan with 2 inch sides with parchment paper and spray the entire surface with vegetable spray. Reserve.
- In a medium saucepan, put sugar, glucose or corn syrup and remaining water.
- Cook over medium heat until it dissolves, brushing the sides of the pan, just above the mixture, with a wet brush so that crystals don’t form.
- Increase the heat to high, put the candy thermometer on the pan, and boil until it reaches 248ºF /120ºC, that is between soft ball and hard ball stage.
- With the wire whisk, attach the bowl and start whisking the gelatin in the bowl.
- Slowly, but constantly, pour the sugar mixture into the gelatin while beating at high speed. Try not to pour it directly over the whisk but between the side of the bowl and the whisk, that way the most syrup will reach the gelatin and not be stuck in the beaters or sides of bowl.
- Keep on beating for some minutes until the consistency is fluffy, like a thick meringue. Add vanilla and mix.
- Immediately transfer the sugar mixture to the prepared pan, and smooth the top with an oiled or sprayed spatula.
- Let dry at room temperature for 1 hour and sprinkle with powdered sugar. Let dry for a few hours until it’s no longer sticky and can be unmolded.
- When ready, lift the parchment paper, and use an oiled or sprayed kitchen knife to cut it. You can also use an oiled pair of scissors. Dust each square completely with powdered sugar.
- Store in an airtight container for up to 2 weeks.
barely adapted from Tea with Bea, by Bea’s of Bloomsbury
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| gelatin hydrated in water |
I’m excited about the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference
Take a look at where the new cooking adventures took the rest of the group:
New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Grilled Asian Snap Peas and Peppers from Neighborfood
Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife
Join us tonight at 7pm EST for our Twitter Chat!. Look for the #SundaySupper hashtag.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
Jay says
April 14, 2016 at 05:04Can I whisk it in a food processor using the whisking blade?
wp_vknotes_admin says
April 16, 2016 at 01:24Hi Jay,
You can use a handheld electric mixer. I don't recommend a food processor.
marina says
August 19, 2013 at 20:54one other thing: do you know if they can be store on the freezer?
una cosa mas: sabes si puedo freezarlos?
wp_vknotes_admin says
August 19, 2013 at 22:20Sabés que no sé? Pero te digo que me duraron + de 1 mes en una lata. Te recomiendo que si los vás a usar como cubierta para hacer algo tipo s'mores, guardalos sin almidón de maíz por encima, sólo azúcar impalpable. Así se derriten mejor.
marina says
September 2, 2013 at 20:14gracias!
marina says
August 6, 2013 at 00:21hola Paula,
where did you get the corn syrup? (yes, here in Buenos Aires…)
wp_vknotes_admin says
August 6, 2013 at 01:01Hola Marina, conseguí lo + parecido, que es a base de fructosa. Buscalo en dietéticas tipo New Garden o Polti (en belgrano)o en el barrio chino pueden tenerlo. La marca es Natali, una etiqueta chiquita redonda con amarillo. El kero no hay más porque lo importaban (creo que de brasil). Una lástima porque era el mejor. Suerte!
marina says
August 6, 2013 at 16:57si, le escribi a Unilever (dueños de Maizena, quienes lo producian) y me confirmaron que ya no existe. extraño el maple syrup 🙁
voy a ver entonces si consigo eso, que creo que tambien puede haber en Doña Rosa…
gracias
wp_vknotes_admin says
June 22, 2013 at 19:34I made this recipe exactly as shown here since it was my first time. I don´t know how agar agar works and if it had to do with the bad results. I don´t know if you had the right syrup temperature either; that is critical too in order to achieve the consistency.
So sorry it didn´t work for you Leanne. I can only vouch for the pics you see here which are exactly the way this recipe turned out.
Leanne says
June 22, 2013 at 22:55I am experienced at hard candy making and my thermometer has recently proven accurate. Inquiry into other marshmallows recipes displayed a small variety of temperatures as well. So, I doubt the temperature was this situation's failing. However, after having reviewed other recipes it does seem more likely that the agar agar was at fault. I will order a different gelatin substitute, try again, and keep you posted.
wp_vknotes_admin says
June 22, 2013 at 23:11Here is a vegan recipe for marshmallows that I found. The ingredients are similar, but the amounts are very different. Hope it helps http://www.inhabitots.com/how-to-make-homemade-vegan-marshmallows/
Leanne says
June 22, 2013 at 17:44I tried making a vegan batch of these, as per the instructions, twice. Both batches resulted in a sticky gelatinous mess that would never reach the described fluffy meringue-like texture. I used agar agar in place of gelatin. Agar agar is usually a fantastic replacement for gelatin. So, I'm forced to wonder if the recipe is bad or if if the agar agar just didn't work for this situation.
mkakudo says
May 1, 2013 at 01:28Paula, that scene from your favorite comic book is hilarious! glad you and your kitchen did not turn out that way during your marshmallow adventure. thanks so much for checking in on me from time to time. 😉
wp_vknotes_admin says
May 1, 2013 at 10:49So nice to have you back in the game marilyn!
Abbe@This is How I Cook says
April 30, 2013 at 18:29Hi Paula. I make marshmallows once a year. They are for my daughter and lucklily they last quite a long time as they still taste good when dunked in chocolate. That is my time test requirement!
yummychunklet says
April 30, 2013 at 17:38Yum!
Stacy says
April 30, 2013 at 05:07I loved Asterix as a child too, Paula! Marshmallows are on my bucket list as well. I have always been intimidated by the mess they might create as well so I am grateful for your explicit instructions. You have motivated me to give them a try. So beautiful!
Rhu Sam says
April 29, 2013 at 21:29You made marshmallows at home??!! That's great. I ate tones of them as a child, I wanna try too (not sure if they will look as gorgeous as yours).
Nancy @ gottagetbaked says
April 29, 2013 at 21:14Way to go, Paula! I wish I had your bravery, both in and out of the kitchen. These marshmallows look divine – you could sell these babies, that's how perfect they look. And thanks for all the tips and tricks in this post. That's one reason why I love food blogs so much – we tell it like it is, no sugar coating (pun intended) 😉
Sarah Reid says
April 29, 2013 at 21:13I haven't done mallows in AGES, need to do it again, there's no comparison
Sarah | Curious Cuisiniere says
April 29, 2013 at 14:53These are beautiful! I've wanted to make marshmallows for a while too. Thanks for such a detailed post. I'm less intimidated now 🙂