HOMEMADE MARSHMALLOWS (NO CORN SYRUP)
I don't remember where I came across this recipe. I'm collecting corn syrup-free recipes (my daughter can't tolerate it) and this is one of the first marshmallow recipes I found.
Provided by CryPixie83
Categories Candy
Time 55m
Yield 12 marshmallow squares, 12 serving(s)
Number Of Ingredients 6
Steps:
- Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
- In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
- Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
- Cook and stir over medium heat until dissolved.
- Add gelatin and bring to a boil.
- Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
- Add salt and vanilla extract.
- Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
- Pour into prepared pan to about 1/2 inch thick.
- Set to cool until it will not stick to your finger.
- Cut into 1.5 inch pieces and roll in powdered sugar.
- Variation: toasted coconut can be substituted for powdered sugar.
- Variation: other flavorings can be substituted for vanilla extract.
HOW TO MAKE HOMEMADE MARSHMALLOWS
Homemade marshmallows are a delicious treat! I use honey or maple syrup instead of corn syrup and high-quality, grass-fed gelatin for a paleo friendly marshmallow recipe. Watch the video above to see how easy it is to make homemade marshmallows!
Provided by Lisa Bryan
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Pour 1/2 cup of water into the bowl of a stand mixer (remove the beaters for now) and sprinkle the gelatin on top. Allow the gelatin to bloom for at least 10 minutes.
- While the gelatin is blooming, add the remaining 1/2 cup water, honey and salt to a small pot with a candy thermometer. Heat on medium-high and stir the mixture for the first minute only, keeping a close eye that it doesn't boil over (*stirring later in the process may contribute to the sugar mixture boiling over). Cook until the mixture reaches 240 degrees fahrenheit (the "soft ball" stage). This should take approximately 12-15 minutes.
- Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the sugar mixture on top. Gradually increase the speed to high and beat until the mixture has tripled in size, resembles marshmallow fluff and is cool to the touch. This should take approximately 8-10 minutes. In the last minute, add the vanilla bean or vanilla extract.
- While the marshmallow is beating, line a 9x9 pan with parchment paper. Stir the powdered sugar and arrowroot powder together in a separate bowl and sprinkle onto the parchment paper.
- Pour the marshmallow onto the pan and quickly flatten the top with an offset spatula. Sprinkle some powdered sugar mix on top and allow to set a minimum of 6 hours or overnight.
- Remove the parchment paper from the marshmallow, then invert the marshmallow onto a cutting board, dusted with more powdered sugar mix.
- Using a sharp knife, cut the marshmallow into squares. Add more powdered sugar mix as necessary to prevent sticking.
- Eat the marshmallows immediately or place in a storage container for 1-2 days.
Nutrition Facts : ServingSize 1 marshmallow, Calories 38.1 kcal, Carbohydrate 9.6 g, Protein 0.5 g, Sodium 18.4 mg, Fiber 0.1 g, Sugar 8.8 g
HOMEMADE MARSHMALLOWS
These marshmallows are so delicious and so easy. The recipe came from the Joy of Baking.com You can log on for an easy tutorial. Also, you can substitute orange flavoring in place of the vanilla... so yummy!!
Provided by Carols Kitchen
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper and sift three tablespoons of confectioners' sugar onto the bottom of the pan (this will release the set marshmallow from the paper).
- Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes. Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes. Remove from heat.
- With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.
- Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.
- Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
- Makes about 24 - 2 1/2 inch marshmallows.
Nutrition Facts : Calories 2237.4, Fat 0.3, Sodium 427.7, Carbohydrate 570.9, Sugar 480.5, Protein 9
HOMEMADE MARSHMALLOWS
Make and share this Homemade Marshmallows recipe from Food.com.
Provided by Lauren Clark
Categories Candy
Time P1DT1h
Yield 40 marshmallows
Number Of Ingredients 8
Steps:
- Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
- Let it stand 30 minutes.
- Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
- Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
- Clip on candy thermometer; raise heat to high.
- Cook syrup without stirring until it reaches 244° (firm ball stage).
- Immediately remove pan from heat.
- With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
- Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
- Add vanilla; beat to incorporate.
- Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
- Pour marshmallow mixture into pan.
- Dust with confectioners' sugar; let stand over night uncovered, to dry out.
Nutrition Facts : Calories 56.5, Sodium 21, Carbohydrate 14.1, Sugar 9.8, Protein 0.4
HOMEMADE MARSHMALLOWS
These are very easy to make, must wait the full 12 hours...and they are delicious drizzled with chocolate.
Provided by crazycookinmama
Categories Candy
Time 12h25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine 3 tablespoons of gelatin with 1/2 cup cold water and let stand for an hour.
- In the meantime, heat 2 cups of sugar, 3/4 cup light corn syrup, 1/2 cup of water, and 1/4 teaspoon of salt.
- Bring it to a boil and cook until the firm-ball stage (244³F, 117³F).
- Remove from the heat and pour it slowly over the gelatin, beating it constantly in a stand mixer.
- Beat it for a good 15 minutes.
- When it's thick but still warm, add 2 tablespoons of vanilla or other flavoring (mint, strawberry, orange, flower water, etc), if desired.
- Spread the mixture in a pan that has been lightly dusted with cornstarch.
- Let it dry for 12 hours, then cut into squares with scissors dusted with cornstarch, and store them in an airtight container.
Nutrition Facts : Calories 100.7, Sodium 32.9, Carbohydrate 25, Sugar 19.6, Protein 0.8
HOMEMADE PEPPERMINT MARSHMALLOWS
I found this recipe in a magazine quite a few years ago and have been making them ever since. They are easy and don't require a candy thermometer. However, you do need a good quality mixer. Great as a christmas gift with hot cocoa mix.
Provided by FoodBliss
Categories Candy
Time 17m
Yield 48 pieces, 12 serving(s)
Number Of Ingredients 7
Steps:
- Into a small bow, sift together powdered sugar and cornstarch. Line a 13x9x2 pan with nonstick foil. Coat with nonstick cooking spray and dust with 2 Tablespoon sugar-cornstarch mixture, tilting pan to coat sides. Leave any excess in pan.
- Place 2/3 cup water in large bowl. Sprinkle with gelatin. Let soften 5 minute.
- In a medium size heavy saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minute until sugar and candy canes dissolve, stirring occasionally. Strain into bowl with gelatin.
- Pour into mixing bowl and beat with an electric mixer until light and fluffy 10-15 minute Spread into prepared pan and smooth top using wet fingers if necessary. Dust with 2 Tablespoon sugar-constarch mixture. Let set at room temperature for 2 hours.
- Lift marshmallows from pan using foil. With wet knife or wet pizza cutter, cut marshmallows in squares. Put remaining cornstarch-sugar mixture onto baking sheet and toss cut marshmallows. Let set an additional hour. Store covered or in bags at room temperature.
Nutrition Facts : Calories 176.5, Fat 0.1, Sodium 38.6, Carbohydrate 45, Sugar 32.2, Protein 1
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- Stir the sugar and 10 ounces of water in a pot over medium heat. When the sugar has melted, add the golden syrup and increase the heat until the syrup is simmering and allow to boil until it has reached the soft ball stage (240°F/116°) on a thermometer. If you don't have a thermometer, check by dropping some of the syrup into cold water, and once you take it out, if it rolls into a soft ball, it is ready.
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