Homemade marshmallows are 100 million zillion thousand times fluffier, lighter, and more addicting than regular marshmallows from the bag. In fact, once you go homemade marshmallow, store bought ones will feel like rubbery slabs of sugar. Homemade marshmallows also leave room for flavoring, decorating, or turning into other candies (caramel covered marshmallows hello delicious!)
I made this batch of marshmallows for my marshmallow-addicted cousins (runs in the family). I
decided to portion out the batter and make four types- vanilla, strawberry, mocha and chocolate swirl. I used fresh strawberry puree for the strawberry flavor, a concentrated chocolate and coffee paste (hot water + cocoa + instant espresso) for the mocha and melted chocolate chips for the chocolate swirl. The strawberry ones took on a weird texture but the rest of them were delicious! Of course the sprinkle covered marshmallow was the first to go, but the runner up was the mocha. The chocolate swirled into the marshmallow tasted like a candy bar because of the contrasting textures of the chocolate and soft candy- yum! The ingredients are simple and the only difficult thing about these candies is waiting for them to set overnight. Mix and match with different flavors, colors, shapes and sizes- you really can't go wrong with these! Unless you are a marshmallow hater. In which case, go away.
3 packets of knox gelatin
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/4 tsp. salt
1 tablespoon vanilla.
1. Line a 9x12 inch pan with saran wrap and light oil it. set aside.
2. In the bowl of electric mixer, sprinkle gelatin over 1/2 cup cold water. Let soften for 10 minutes.
3. Meanwhile, combine sugar, corn syrup and 1/4 cup water in small saucepan. Bring mixture to a hard, rolling boil and boil for 1 minute.
4. pour the boiling syrup into soaked gelatin and turn on the mixer using whisk attachment at high speed.
5. add the salt and beat for 12 minutes. After 12 minutes, add vanilla extract and beat to incorporate (or add another flavoring/add ins of your choice i.e. peppermint extract, mocha slurry, chocolate swirls, etc.)
6. scrape the marshmallow into the prepared pan and spread evenly (grease hands or spatula to help). Place another piece of lightly oiled plastic wrap on top of marshmallow to seal it. Let mixture sit overnight until cool and set.
7. Cut marshmallows with a sharp oiled knife or kitchen scissors. Dredge pieces in a mixture of equal parts cornstarch and powdered sugar.