Sometimes it’s tough to know what the homemade version tastes like, and such is the case with this homemade marshmallow recipe. This recipe will give you a lighter version than your tried and true Jet Puffed Brand, and you’ll really wow your audience.
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When I first decided to delve into creating these homemade marshmallows, I felt overwhelmed. Though, I had seen my grandmother make the mixture a dozen times, I still wasn’t quite confident it wouldn’t be overwhelming. But, as with most things, the best thing to do is to is just dive right in!
***It is recommended you read through the directions all the way through before attempting any recipe, but especially when making candy. This will ensure you have all the tools you need (like the Candy Thermometer), and enough time for each step. As a mom, I like to know if I’ll have to time to entertain my kids while making any recipe or if I need them to be fully entertaining themselves.
1/3 cup cornstarch
1/3 cup powdered sugar
4 packets of unflavored gelatin powder
1/3 cup of water, plus 1/2 cup of water
2 cups sugar
1/2 cup corn syrup
3 Large egg whites
1 Tbs vanilla
1/2 tsp of cream of tartar
1/2 tsp of salt
- Coat a 9×13 inch pan with with butter (or cooking spray
- In a small bowl stir together the cornstarch and powdered sugar.
- Dust the bottom of the greased pan with the cornstarch mixture and top off the excess. Reserve the remainder for later use.
- In a measuring cup sprinkle the gelatin over the 1/3 cup of water (room temperature). Set aside so it will soften.
- In a small saucepan combine the sugar, corn syrup, and 1/2 cup water.
- Clip a candy thermometer to the side of the pan. Cook the mixture over medium-low heat until 245 degrees.
- While that’s heating up, pull out your stand mixer with the whisk attachment.
- Combine egg whites, vanilla, cream of tartar, and salt.
- Once the syrup mixture reaches 235 degrees start to whisk the egg whites on low.
- When the syrup mixture reaches 245 degrees remove from heat immediately.
- While the mixer is running (still on low), pour a thin stream of syrup slowly (you do not want this hot liquid to splash) into the egg whites.
- Continue to whisk the mixture now on medium-high, until stiff peaks form.
- Scrape the marshmallow mixture into the prepared 9×13 inch pan and smooth the top.
- Dust the top with some of the remaining cornstarch and powdered sugar mixture.
- Cover the pan and let it sit for 5 hours.
- To cut, use a spatula to loosen the sides of the marshmallow from the pan and slowly turn your pan over onto a cutting board.
- Cut into desired pieces and dust again with cornstarch and powdered sugar mixture.
- Keep in an airtight container or bag for up to 7 days (if they even last that long).
How to make Marshmallow Icing
- Follow directions starting at step 2. up until step 12.
- Icing cookies with marshmallow mixture
- Dust with cornstarch and powdered sugar mixture.
- Set aside for 2-3 hours (until no longer sticky)
You can put the marshmallow mixtures in separate bowls and add food dye to make each cookie unique. Sprinkles can also be added prior to marshmallows drying.
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