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Making marshmallows at home is a fun and simple project that yields a product far superior to its store-bought counterparts. These marshmallows are light, springy, and free from artificial additives, with a pure vanilla flavor. They toast and melt beautifully, making them perfect for s'mores, hot chocolate, or simply enjoying as a sweet treat.
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Line and grease a 13x9 inch pan; bloom gelatin in a stand mixer bowl with cold water. → In a saucepan, cook sugar, corn syrup, water, and salt to 240°F. → Slowly pour hot syrup into the gelatin with the mixer on low, then whip on high for 10-12 minutes until thick, glossy, and barely warm. Add vanilla at the end. → Quickly spread mixture into the prepared pan, dust with a cornstarch-powdered sugar mix, and let set overnight. → The next day, cut the marshmallow slab into cubes using a greased knife, and toss in the remaining dusting mixture to fully coat.
Line and grease a 13x9 inch pan; bloom gelatin in a stand mixer bowl with cold water. → In a saucepan, cook sugar, corn syrup, water, and salt to 240°F. → Slowly pour hot syrup into the gelatin with the mixer on low, then whip on high for 10-12 minutes until thick, glossy, and barely warm. Add vanilla at the end. → Quickly spread mixture into the prepared pan, dust with a cornstarch-powdered sugar mix, and let set overnight. → The next day, cut the marshmallow slab into cubes using a greased knife, and toss in the remaining dusting mixture to fully coat.
Making marshmallows at home is a fun and simple project that yields a product far superior to its store-bought counterparts. These marshmallows are light, springy, and free from artificial additives, with a pure vanilla flavor. They toast and melt beautifully, making them perfect for s'mores, hot chocolate, or simply enjoying as a sweet treat.
Prepare a 13x9 inch baking pan by creating a foil sling. Lay two sheets of foil in the pan, one lengthwise and one widthwise, with the edges overhanging. Spray the foil generously with vegetable oil spray.
In the bowl of a stand mixer, pour 1/2 cup of cold water. Sprinkle the gelatin over the water and let it sit to bloom and soften for at least 15 minutes.
In a medium saucepan, combine the remaining 1/2 cup of water, corn syrup, granulated sugar, and salt. Be careful to pour the sugar into the center of the pan to avoid crystals on the side.
Bring the sugar mixture to a boil over medium-high heat. Cook, swirling the pan occasionally but not stirring, until the syrup reaches 240°F on an instant-read thermometer. This should take about 6-8 minutes.
With the mixer fitted with the whisk attachment running on low speed, carefully and slowly pour the hot sugar syrup down the side of the bowl into the bloomed gelatin.
Work quickly when transferring the marshmallow mixture to the pan. It becomes sticky and difficult to handle as it cools.
Keeping your spatula and knife lightly greased with vegetable oil spray is essential to prevent sticking.
Whipping the mixture until the outside of the bowl is just barely warm (not completely cool) is key to achieving a firm, springy final texture.
These marshmallows can be stored in an airtight container at room temperature for up to two weeks.
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