During the last three Christmas’, I have made marshmallows for friends and family. Home made marshmallows are a big hit. Everyone loves them and really they are not too difficult to make. But recently, my hair dresser said I could not come back to their salon unless I brought some marshmallows…. really? Oh yes, really…. I hope they were kidding but just in case, I made some to take because… I need some hair color… it would be frightening to find out how much of this hair is really gray….
So here goes… by the way, I double the recipe. Here are the ingredients you need.
I prepare a cookie sheet as follows. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil in the pan and press it gently into place. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening. Set aside.
2. Place 1 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.
3. Place the sugar, corn syrup, salt and the other 1 cup water in a heavy saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve.
Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.
We are getting close here.
4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow,
This is what the mixture looks like after 5 minutes.
After 10 minutes. More air has been added and it is starting to look a little sticky.
I add vanilla a few minutes before the end of the beating.
Fully mixed after 15 minuetes
5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.
6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.
8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.
9 . Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)
10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly -- you should have enough excess sugar on the board to do this.
11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.
12. I package them for all my people…. especially the hair people…
- Vegetable shortening (Crisco recommended) for preparing the pan
- 1 cup cold water
- 3 tablespoons (3 envelopes) unflavored gelatin
- 2 cups granulated sugar
- 3/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- Confectioners sugar (for coating the marshmallows)