Its burr cold here in NC. We are wimps here in the south..anything under 40 degrees and we are a mess! It’s even worse when there is a threat of 1 inch of snow..we buy ALL the milk and bread in the grocery stores..because God forbid, we might be stranded for one day! This past weekend, we got NO snow after a threat of 6 inches. I was bummed! I was secretly planning my hibernation routine of making soup, homemade bread and hot chocolate and these beautiful homemade marshmallows!
I didn’t let the anticlimactic thing get me down though..marshmallows are to be made and served with homemade or mix hot chocolate as long as that thermometer outside is reading below 40!
I make these a lot around Christmas, right through until Valentine’s day. For Christmas I add peppermint extract for peppermint marshmallows and Valentines I cut them with small heart shape cutter.
It’s easy.. and only requires a few ingredients and a $8.00 candy thermometer you can buy at Michaels, A.C.More, or any craft store. I must say though that having a kitchen aid mixer makes it super easy, but a hand-held mixer will do the trick also!
So, don’t be nervous. Just read the instructions over 2-3x before starting and just do this! You will be hooked, there is NOTHING like a homemade marshmallows
Vanilla bean Marshmallows
3 packages of unflavored gelatin
1 cup ice cold water (divided)
1 and ½ cups granulated white sugar
1 cup light corn syrup
Pinch salt
1 heaping teaspoon on vanilla paste. You can buy in cake decorating/craft isle at Walmart or buy online. WORTH the cost! If you can’t get, use 1 tsp vanilla real extract
¼ cup powdered sugar, ¼ cornstarch, combined
White shortening for greasing
Have a 13×9 glass or metal pan ready to go, greased and powdered with sugar/starch mix dusted on the bottom and sides of pan.
1.Pour gelatin in bowl that will be used for mixing along with ½ cup of the cold water. ( this is called blooming the gelatin)Have your wisk on the mixer stand ,waiting to go or hand held mixer ready.
- In a small saucepan, combine, ½ cup water, sugar, syrup and salt. Mix together and then on high heat, cook with candy thermometer in the saucepan. Cook until the syrup reaches 240 F, this will take all together about 12-14 minutes. YOU MUST BABYSIT THIS, DON’T WALK AWAY!
- When it reaches temp, slowly pour the mix in the bowl with the gelatin. If you have a mixer, put it on slow and steadily stream it until the gelatin in melted, then turn on high and mix until its cooled, light and fluffy, about 9-12 minutes. If you have a hand held, you must balance one hand holding mixer and other hand pouring in the syrup. A little more tricky!
- After it is light and fluffy quickly fold in vanilla paste or vanilla extract and then pore into greased pan, and spread. Dust with more powder mixture and let set 4 hours.
- On a powered surface and a greased knife, cut into squares, bits or whatever shape you like. Store in air tight container! ENJOY 🙂
