6.14.2011

homemade marshmallows

it seems like i have made these marshmallows hundreds of times. i have made them for friends, parties, but usually just for fun. i have done different versions, some flavored with rosewater and others with chocolate. so much better than the packaged mass produced cousin, these are super soft, pillowy little squares that melt in your mouth. the square shape is ideal for topping a graham cracker or packing up in a little kraft gift box. 


of all the marshmallow recipes i've tried, i like this one best. fairly foolproof (except at high altitudes), it doesn't contain egg whites (which tend to weep), there is no need for a candy thermometer and after all, the recipe comes from one of my all time "one day" restaurants to try... the french laundry.


french laundry marshmallows


3 envelopes knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla 
confectioners sugar for dredging


in the bowl of an electric mixer, sprinkle gelatin over 1/2 cup water. soak for 10 minutes.
   
 combine sugar, corn syrup, and 1/4 cup water in a small saucepan.
bring to a boil and boil hard for 1 minute.
pour boiling syrup into gelatin and mix at high speed. add the salt and beat for 12 minutes. add vanilla and incorporate into mixture. 
scrape into a 9x9-inch pan lined with oiled plastic wrap and spread evenly. let sit for a few hours. remove from pan and dredge the marshmallow slab in confectioners sugar and cut into squares with scissors or a chefs knife. dredge each piece of marshmallow in the confectioners sugar.

9 comments:

  1. Rosie20.6.11

    But the big important question is.... Will these marshmallows toast well??

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  2. rosie...
    that is the thing i forgot to mention. all i probably need to say is that i stood in my kitchen, a marshmallow on a fork, toasting it over my gas range. over and over again.
    they are amazing toasted. they get a little more caramelized than the store bought version, which is fantastic in my book. and they get softer... so you have to turn often so they don't fall off the skewer... or fork in my case. we like to stack them on top of graham crackers and chocolate and pop them in the broiler for a couple seconds. ah-mazing!

    enjoy!
    -b

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  3. I'm wondering how this marshmallow would work as fondant starter. Have you ever tried that?

    Thanks for all you do, and your inspiration. I'm loving adding your crafty projects to our summer to do lists...

    My 7 & 5 yo daughters and I are making your paper and Capiz Shell Chandelier over at http://www.recessionhome.com right now (post coming soon, will link to you with your permission?), and having a ball... though they ran out of steam yesterday. :)

    Thanks again, and happy baby!

    ~Ashley

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  4. hi ashley,
    thank you for your kind comments! i am so glad you are trying the projects and of course you can post them on your blog.
    i have not tried to make marshmallow fondant with these marshmallows. i would imagine it would work... the only things i worry about is it being too soft. these are much softer than store bought marshmallows. also, because they don't have all the additives like the store bought version, the sugar tends to crystalize after a week or so... that might be an issue too. if you try it, let me know how it works! i've always wanted to try making marshmallow fondant!
    thanks!!
    brenna

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  5. Wow, these sound yummy and easy enough, I think I'll give them a try, especially now that I have a kitchen aide out of the box and in use. Thanks for sharing your recipe.

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  6. Michele23.1.12

    how would you suggest flavoring these for a variety, maybe chocolate or mint or raspberry . MMMMMM in hot chocolate I would think

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  7. Hi! What method do you use to get the marshmallow mixture from the mixer to the pan? I had quite a time trying to get it all out! Waiting for these to set now, but from what I already licked off the spoon they're delicious!

    ReplyDelete
    Replies
    1. megan,
      i use a rubber spatula to get the marshmallow out. if the mixture gets too cool, it can be unruly. if you have a gas stove you could try turning a burner on and holding the bowl over the burner and rotating it. keep it there just long enough to warm the sides slightly and re-melt the marshmallow that is stuck to the bowl. it will loosen and pull away easier. otherwise, stop beating a little sooner, before the marshmallow cools completely. good luck, hope they turned out well!

      Delete
  8. I found this recipe on pinterest just over a month ago. I've made them several times and everyone (including myself) says they are the best marshmallows they've ever had. I'm off to make them yet again. Thanks for sharing this recipe. It just went into my list of favorites.

    -Sarah

    ReplyDelete