Sometimes I get it in my head that I want to do something. There’s really no rhyme or reason… I just wanna. And recently, I’ve wanted to see if I could make marshmallows.
Tessa asked me what that has to do with stories of home design and I didn’t have a good answer.
I just wanna.
It can be a tough thing to be out matured by your own child.
But lucky for you, I don’t let little things like logic and reasoning get in the way of my hair-brain ideas.
I’ve been thinking about marshmallows all winter and with the arrival of Peeps, now seems like the time to jump into this madness.
I chose this recipe off of Pinterest because it’s old school (circa 1979) and it doesn’t require working with a candy thermometer, which many online recipes do.
From “Better than Store-Bought”, by Helen Witty & Elizabeth Schneider Colchie
Here’s What You’ll Need:
- 1/4 cup cornstarch
- 1/3 cup powdered sugar
- 1 envelope unflavored gelatin
- 1/3 cup water
- 2/3 cup granulated sugar
- 1/2 cup light corn syrup
- Pinch of salt
- 1 tsp. vanilla extract
At this point, I was starting to feel like it would be more cost effective to just buy a bag of marshmallows, but where would the fun in that be? Most of the ingredients we had on hand thanks to my pie-making daughter, so it really wasn’t that big of a deal.
Here’s What You Do:
- Sift the cornstarch and powdered sugar together into a bowl. Lightly grease an 8×8 square baking pan and sprinkle 1 tablespoon of the cornstarch/sugar mixture into it. Tilt the pan in all directions to coat the sides as well as the bottom. Leave any excess in the pan. ** I used a 9×11 baking pan to get a thinner marshmallow.
- In a small sauce pan, sprinkle the gelatin into the water and let it soak for 5 minutes. Add the granulated sugar and stir over moderately low heat until the gelatin and sugar dissolve.
- In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla. Beat for 15 minutes on high, until peaks form.
- Spread the fluffy mixture in the prepared pan and smooth the top. Leave for 2 hours until set. ** After 2 hours, the marshmallow still wasn’t as firm as I’d hoped. I let it sit for a total of 4 hours before cutting it and had better results.
- With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges.
- Sprinkle the remaining cornstarch and sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the cornstarch/sugar mixture.
- Place the marshmallows on a cake rack covered with paper towels and let them stand overnight to dry the surface slightly. ** I used wax paper instead of paper towels.
- Store in airtight container. They will keep for up to a month. ** I’m thinking at our house, these won’t be around after a week let alone a month.
They taste like store bought marshmallows… only a thousand times better.
They are light, fluffy and very sweet. And although they are a bit gooey, they aren’t sticky, which is nice.
Even the ones that didn’t square up nicely, didn’t go to waste.
This was a good start, but now I want to perfect it. This little exercise isn’t over. There will be a round 2 with marshmallows.
I want to try them with different extract flavorings. Different shapes. Maybe dipped in chocolate. Sprinkles. The possibilities are endless.
And so will my waistline be.
So let’s hear it… Have you ever made marshmallows from scratch? Any tips to share? Does anyone else repeatedly spell marshmallows “marshamallows”? Marsha, Marsha, Marsha!!