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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HOMEMADE VANILLA MARSHMALLOWS
- Yield: 36 small squares 1x
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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.
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The Ninja Baker says
April 28, 2013 at 09:22Marshmallow pillows of perfection! Congratulations, Paula.
Very much appreciate the tips on the lovely concoction, too.
Makes me want to put one in a s'more right now….Can you FedEx overnight?
=)
Katy says
April 28, 2013 at 10:21Wow, well done you! I'm not sure I would be brave enough to make my own marshmallows, but yours look perfect!
Medeja says
April 28, 2013 at 11:18Another thing from my 'to do' list 🙂
I am always afraid that I will fail, but you did really well! They look just perfect!
Laura Dembowski says
April 28, 2013 at 12:32Homemade marshmallows are pretty much my favorite thing ever! They are so much better than store bought. So much better. These look so perfect and fluffy, Paula! I never use cooking spray – I actually have never bought it, so I just generously oil my pan and it works.
Heather Schmitt-Gonzalez says
April 28, 2013 at 13:20Beautiful marshmallows, Paula! I have a bit of an addiction to homemade marshmallows – they're so different and so much better than storebought ones.
Peanut Butter and Peppers says
April 28, 2013 at 13:30I made marshmallows once, years ago and I thought it was so much fun! Your recipe sounds amazing and you have inspired me to give it a go again!!
Cathleen says
April 28, 2013 at 13:53Your marshmallows look so pillowy soft and delicious! The photos are absolutely gorgeous – especially the first black and white one.
wp_vknotes_admin says
May 1, 2013 at 10:44It´s probably my favorite one too!
Renee says
April 28, 2013 at 13:59I've made marshmallows a few times. Twice with much success. Once was a big failure because I made them on a very humid day. It's crazy how humidity can play a role with candy making. Now I know to check the weather first.
wp_vknotes_admin says
May 1, 2013 at 10:45I´ve added this tip to the recipe Renee!
Conni Dahl Smith says
April 28, 2013 at 14:02Oh my goodness! These are something that I really want to attempt some day. You made it look so easy…maybe I can do it after all! Anything that requires a candy thermometer terrifies me! LOL
Jen @JuanitasCocina says
April 28, 2013 at 14:38I love homemade marshmallows! There's just nothing like them! Yours look amazing!
dentistvschef says
April 28, 2013 at 14:42Wow, you've made the marshmallow from scratch…..
never even though or know about it,
thx for sharing this recipe..
dentistvschef says
April 28, 2013 at 14:43great pictorial my friend….
The Wimpy Vegetarian says
April 28, 2013 at 15:03These are gorgeous! When I was in school, someone made these one day and they were soooo much better than what I was used to in the grocery stores. Great job!!
Dorothy at ShockinglyDelicious says
April 28, 2013 at 15:33Nicely done! I haven't made them myself, but I adore marshmallows. Great choice for today's #SundaySupper!
Family Foodie says
April 28, 2013 at 15:37Just when I thought I was going to try making these… I saw focus and organization… maybe not for me… hahaha Another beautiful and amazing recipe!
german in pdx says
April 28, 2013 at 16:05Oh, I love marshmallows this sounds fantastic! Am not sure if I am brave enough to try making them myself 🙂 Just beautiful, Paula. ~ Bea @ The Not So Cheesy Kitchen
Carla says
April 28, 2013 at 16:30I remember the first time I made marshmallows, I made the syrup too early, so by the time I was going to pour them into the egg whites, it was too hard! Yours look so perfectly cut. Did you know marshmallows mail well? 😉
wp_vknotes_admin says
April 28, 2013 at 17:22I can imagine, since after being coated with the cornstarch they become so malleable and spongy.
Cocoa and Lavender says
April 28, 2013 at 16:37I love all your tips, Paula! Heat advice each one. I made my first marshmallows when a friend insisted on homemade marshmallows and graham crackers to make s'mores when he visited. I took the challenge and enjoyed making them a lot. I also like that your recipe calls for mixing cornstarch and sugar for the dusting. Great idea! ~ David
Tara says
April 28, 2013 at 16:58I just made marshmallows for the first time at Valentines and they turned out but I made them too thin. Yours are gorgeous. Amazing pictures too!!
Deb says
April 28, 2013 at 17:01I recently crossed marshmallows off my "must make" list and adored how much better they were than the store bought kind we have here in the U.S. Your marshmallows are just luscious Paula!