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Dana’s Homemade Marshmallows

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

The perfect hot cocoa deserves to be topped with a perfect Homemade Marshmallow! Not one of those plastic-tasting store-bought gummy things.

Homemade marshmallows are silky, light, fluffy, perfection, and they are NOT hard to make! You’ll never want another store-bought marshmallow again.

Ingredients

  • 3 cups Sugar
  • 1-¼ cup Light Corn Syrup
  • ½ teaspoons Salt
  • 1-½ cup Water, Divided
  • 4 envelopes Unflavored Gelatin (I Use Knox Brand)
  • 2-½ teaspoons Vanilla Extract
  • 2 cups Powdered Sugar
  • Electric Mixer With Whisk Attachment (LOVE My Kitchen-aid For This!)

Preparation

1. Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a rolling boil over high heat, stirring to dissolve sugar. Boil (rolling boil) without stirring, for one full minute, or until mixture registers 238 degrees on a candy thermometer.

2. Meanwhile, put 3/4 cup cold water into the bowl of your electric mixer; sprinkle gelatin into the water. Let sit to soften for 5 minutes.

3. Slowly pour hot sugar syrup into the gelatin mixture with the mixer on low speed. Gradually raise the speed to high. Beat for approximately 6 minutes. Slowly add vanilla extract. Beat on high for another 5-6 minutes, until very stiff peaks form (approximately 10-12 minutes total whipping time).

4. Pour and spread into a greased 9 x 13 pan. Allow to sit uncovered for approximately three hours until they firm up. (I often just leave it out overnight.)

5. Sprinkle powdered sugar onto your work surface. Un-mold your marshmallow slab onto the powdered sugar. Cut into squares or use decorative cookie cutters thoroughly coated in powdered sugar to prevent sticking. Coat each marshmallow with powdered sugar and store in an airtight container for up to one week.

Extras:

Add a little peppermint oil during the last 3 minutes of beating for peppermint marshmallows.

Add a little cocoa powder during the last half of beating for chocolate marshmallows.

Use sprinkles.

Use nuts!

Use coconut.

Use your imagination!

6 Comments

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BradleyFarms on 9.19.2012

I have been making these marshmallows for 2 years now. They are awesome…I get nothing but rave reviews. I have added peppermint at Christmastime, I have swirled dulce de leche in, I have subbed almond extract, and have even thrown in chai spices. They always turn out great. I do have to beat a few minutes longer in the summer, since it takes longer for the mixture to cool. Best part: no funky, unpronounceable ingredients!!

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rcgoheen on 12.21.2009

I made these this weekend to take with our hot cocoa mix to Christmas dinner. They are wonderful and we’re having a hard time staying out of them. I too, had to mix longer than 12 minutes and I was starting to get worried but they turned out great.

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erinn on 12.15.2009

I made these and they. are. fabulous! It took longer than 6 minutes with the KitchenAid on high and I started to get discouraged because I worried it wouldn’t work, but a few more minutes and VOILA, it was great! I added a little bit of red food coloring and a batch with green to make them pink and green and festive!

Great recipe!

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sassysami on 12.10.2009

omgosh I’m excited to make these!!

I’m sending homemade coco to my daughters school for her teachers for christmas.. this will be awesome added addition

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brownie421 on 9.9.2009

How long do these keep?

One Review

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BradleyFarms on 9.19.2012

Easy to make, and they taste awesome. You will never buy marshmallows again!!

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