Who loves smores, or hot chocolate with marshmallows? Marshmallows isn’t something I consume very often, but homemade ones are a real treat and taste so fresh. Plus you get to miss out on TETRASODIUM PYROPHOSPHATE and BLUE1 when you make your own. They’re inexpensive to make, and once you’ve made them a few times, you can whip these out in 30 minutes total (plus an overnight set up). Also, you’ll find a homemade hot chocolate recipe to go with those marshmallows!
Homemade Marshmallows
Ingredients Phase 1
- 2.5 Tbs Plain Gelatin*
- 1/2 C. Cold Water
*At the grocery I got packets of gelatin. 4-1oz packets in a box. I used 3 packets.
Ingredients Phase 2
- 1/2 C. Water
- 1/3 C. Corn Syrup
- 2 C. Sugar
- 1/4 tsp Salt
- 2 tsp Vanilla or other extract (like peppermint, almond, etc.)
Ingredients Phase 3
- 1/2 C. Cornstarch
- 1/2 C. Powdered Sugar
You will need:
- Cooking Oil Spray
- 9×13″ pan
- Aluminum Foil
- Rubber Spatula
- Mixer with whisk attachment
- Cling Wrap
- Mesh Strainer
- Saucepan
- Measuring Tools
- Chefs Knife
- Thermometer if you want to get technical
Directions
- Prepare pan by lining with aluminum foil. Run one sheet lengthways, and another sheet of foil width ways. Allow foil to overhang so you’ll have handles to get marshmallows out.
- Spray the foil with cooking spray.
- In the bowl of a mixer, add 1/2 C. Cold Water
- Sprinkle 2.5 TBS Gelatin over the water and let sit for 15 minutes.
- While waiting, make the Phase 2.
- In a saucepan, add 1/2 C. Water.
- Add 1/3 C. Corn Syrup. Don’t mix.
- Add 2 C. Sugar. Don’t mix. Just keep pouring sugar into the center of the saucepan to avoid it touching the sides.
- Add 1/4 tsp Salt. Don’t mix.
- Bring this mixture to a boil over MedHigh heat. Watch that it doesn’t over boil the sides. Allow to boil for 6-8 minutes, until it reaches 240 degrees F. Turn off heat*
- *During the last minute of the sugar mixture cooking, mix the gelatin water in the mixer for a few seconds.
- *As soon as turning off the heat to the sugar mixture, add this boiling concoction to the mixer bowl. Be careful.
- Turn mixer on high, and allow to whip for 10-12 minutes. You’ll want the marshmallow to be thick and stand up well.
- Add the vanilla extract in the last minute of mixing.
- This needs to happen quickly when you turn off the mixer. With an oiled spatula, get marshmallow into the prepared pan. Don’t spend too much time getting every little bit out. It starts setting up and gets sticky quickly. Smooth marshmallow out in the pan.
- Whisk 1/2 C Cornstarch and 1/2 C Powdered Sugar in a bowl. Add just a couple of tablespoons into a mesh strainer and sprinkle atop the marshmallows.
- Cover pan with cling wrap.
- Put in fridge overnight.
- Next day, lift marshmallows out of pan. Flip upside down so powdered side is on cutting board. Peel off foil. Sift powdered sugar mixture into this side.
- Cut into desired shapes/sizes with a chef knife sprayed with oil. Coat each marshmallow with the cornstarch powdered sugar mix. Put marshmallows in a mesh strainer, and shake off excess.
- Marshmallows will stay good in the fridge for up to 2 weeks.
Hot Chocolate Mix
Makes 7-8 Cups
- 6 T Cocoa Powder
- 1.5 C semi-sweet chocolate chips or chopped chocolate
- 6 T Granulated Sugar
Mix 1/4 C of the mixture with 1 Cup hot water and stir well for each cup you want to serve. You can also substitute half of the water for 1/2 C Milk for a creamier hot chocolate, but I found it was pretty rich with the milk!
Add a peppermint stick, cinnamon, the marshmallows, or any other flavors as you wish.
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