Recipe adapted from Food Network
Homemade Marshmallows
Makes 20 to 30 depending on size desired
Basic Marshmallow Recipe
1. Gelatin Mixture for Marshmallows
Bloom in bowl of the stand mixer:
*3 packages Unflavored Gelatin, like Knox
*1/2 cup Cold Water, important that it is very cold
*Add food coloring if desired
Place in gelatin and water in the bowl of the stand mixer with whisk attachment, like Kitchenaid. Let gelatin setup while you make candy mixture to make marshmallows.
2. Candy Mixture for Marshmallows
Add to heavy-duty sauce pan/pot
*1 and 1/2 cups Granulated Sugar
*1 cup Light Corn Syrup, like Karo Syrup
*1/4 teaspoon Sea Salt
**1 tablespoon Vanilla Extract, add when marshmallow mixture is mixing in stand mixer during the last 5 minutes of mixing.
Cook on medium heat in sauce pot and heat to soft ball stage 240*F, use a candy thermometer, no stirring and remove from heat. Candy syrup is extremely hot use special care when pouring.
***While candy mixture cooks prepare your square corner pan/dish. I sprayed mine lightly with Pam and then with sieve, generously sprinkled powdered sugar onto bottom and sides of baking pan/dish. This can be messy.
***3. Coating for Pan and top coating on the marshmallow
*1/4 cup Powdered Sugar
*1/4 cup Cornstarch
Combine by sifting together the powdered sugar and cornstarch
Pour hot candy mixture into the stand mixer with bloomed gelatin, pour a small stream down the side of bowl on low-speed until all mixture is distributed. Then turn up mixer to high-speed for 13 to 15 minutes depending on the power of your stand mixer. Mine was the professional Kitchenaid so, on high for 13 minutes was enough. (Don’t forget to add vanilla before mixture gets to thick and sticky.) Mixture should get thick and is very, very sticky. As soon as mixture is done mixing, use a rubber scraper/spatula and remove marshmallow mixture as quickly as possible into prepared pan/baking dish. Flatten as much as possible and sprinkle top of the marshmallow using the sieve, generously make a layer of powdered sugar mixture and save the rest for removing and cutting marshmallows into squares.
*Let Marshmallows set overnight before cutting. At least 6 hours
Cut into set marshmallow into squares as desired. I dipped the fresh-cut sides of each cut marshmallow into powdered sugar mixture, so they wouldn’t be sticky. Shake off extra powdered sugar from each square.
Marshmallow Pops
Using lollipop sticks, press end of the sticks into one of the sides of the marshmallow and dip into melted chocolate, allow extra chocolate to drip off and sprinkle on desired candy topping. Allow them to set on a Silpat covered baking sheet or parchment paper.
Supplies
*Stand Mixer, like Kitchenaid with whisk attachment
*9 X 9 Square Metal Pan or Ceramic Baking Pan with square corners or as square as possible, also ceramic baking dish will just need powder sugar, no cornstarch or Pam/cooking spray is needed
*Heavy duty sauce pan/pot
*Wooden spoon
*Candy Thermometer
*Food Coloring, if desired
*Cooking Spray, like Pam
*Chefs Knife or Slicer Knife, for cutting
*1 to 1 and 1/2 cups Dark Chocolate Melting Wafers, Ghirardelli, optional. Melt wafers in the microwave in 30 second increments until melted, stir after each increment.
*Lollipop Sticks
*Cellophane Bags
*Colored Ribbon, optional
Toppings
*Butterfingers, chopped
*Reeses Peanut Butter Cups, chopped
*Cashews or other favorite nut, chopped
*Assorted Halloween Candy Sprinkles/Candy, etc…
Also see Halloween Eyeball Party Food
Enjoy!
Lindy
