I make these every year at Christmastime. I don’t know why I only do it then other than I will eat them if I make them and this way they stay as a special treat. As long as you have a Kitchen Aid mixer you will be fine making these at home. I would not try it with a hand mixer, I doubt it could do it without burning it up.
There is no real trick to making them other than you have to beat them at least 10 – 12 minutes. You also need to be careful not to add too hot of water to the gelatin to soften it or it will get stringy and the marshmallows will not have the right consistency. I use water that is barely warm to soften the gelatin and that is the first step I do to give it plenty of time to bloom. Marshmallows also don’t last usually longer than a week, they are at their best of course when they are first made. They start to loose some of their volume the longer they sit. Store them in an airtight container.
Stick a candy cane in them to put in your hot chocolate or to dip in chocolate for eating as is. Knock a little of that powdered sugar off if you are going to do that or don’t use it all after cutting. I would cut them right before I needed them if I was going to dip them. These are the perfect addition to a hot cocoa bar. These are sure to be a hit with whatever you decide to do with them.
Big, soft, fluffy marshmallows. Make your own homemade marshmallows and taste the difference.
- Vegetable oil, for brushing
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups confectioners' sugar
- Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
- Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
I have a little more detailed directions over at my blog, Recipes, Food and Cooking. Just a note: I got about 30 marshmallows cutting them this large size. These are pretty big. I might use a larger pan and make them a little thinner.