Nothing says winter like marshmallows.
These simple, delicious marshmallows are quick and easy to make. Add peppermint or chocolate extract for a little something extra!
**Please note this recipe does contain corn. Please keep yours eyes open for a corn-free, gluten-free recipe. **
Here is the recipe; my notes are in italics;
recipe from The Sweet Magnolias Cookbook by Sherryl Woods
4 envelopes unflavored gelatin
1 1/2 (12 oz) cups water, divided in half
3 cups white sugar
1 1/4 cups (10oz) light corn syrup
1/4 tsp salt
1 tsp pure almond extract – If you don’t care of almond extract, substitute for additional 1 tsp vanilla extract, peppermint extract, or any extract of your choice.
1 tsp pure vanilla extract – For a stronger flavor, omit the vanilla and add extra of the extract you choose above.
1 lb confectioners’ / powdered sugar
Lightly oil a 13″ x 9″ x 2″ baking dish. Line with foil, and smooth out all the wrinkles. Generously oil the foil. Coat the oiled foil with a generous sprinkling of confectioners’ sugar.
In a bowl of an electric mixer, soften the gelatin in 3/4 cup of water. Note: if the gelatin starts to clump, gently stir it until it separates.
In a heavy saucepan, combine the remaining 3/4 cup water, sugar, corn syrup and salt. stir occasionally to dissolve the sugar. Bring to a boil, and cook over high heat until the syrup reaches 234-240*F on a candy thermometer. If you do not have a candy thermometer, drop a piece of hot syrup into a glass of cold water. If the syrup forms a soft small ball, squishy to the touch, at the bottom of the cup, the syrup is ready.
Remove from the syrup from the heat and set aside for a second. Turn on mixer to high to being beating the gelatin – the gelatin should start to froth. Now return to the syrup, add the extracts and stir. If the sugar mixture hisses and bubbles, it is okay. Stir until the extract is “dissolved” in the sugar.
Add the hot syrup in a thin, steady stream to the gelatin – as thin as you can make it, occasional thick streams are okay. Beat at highest speed for at least 5 minutes, until very thick and full volume. As you near this point, you will notice the motor starting to “slow” or thick ribbons appear if you are using a hand mixer. A nice thick ribbon should connect the beater to the marshmallow, when you life the beaters up.
Pour mixture into prepared pan. Let rest uncovered 10-12 hours at room temperature. We placed our pan on a cookie rack and placed a light cloth, or paper towel over the top.
Sift a layer of confectioners’ sugar on a large cutting board. Turn stiffened marshmallow mixture onto sugar. Author Note: If marshmallow sticks to foil, lift marshmallow on foil from pan. Trim edges, and peel foil from marshmallow).
Using oiled cookie cutters or a knife, – make sure you oil your knife, if you do not, the marshmallow gums up the knife – cut into desired shapes. Coat all the cut surfaces of marshmallows in confectioners’ sugar to prevent sticking. Mix a little bit chocolate powder into a bit of the powdered sugar for a fun chocolate marshmallow! You can also mix a small amount of crushed peppermint candies into the sugar for an extra kick of peppermint!
Makes approx. 60 medium marshmallows.
Store in an airtight at room temperature up to 2 weeks or freeze them in an airtight container for months!