Homemade Marshmallows

Finally, I made my own marshmallows. It was super easy. The whole thing took less than an hour, including clean up. I used a recipe from the Holiday 2012 Food and Drink magazine. It uses simple ingredients. Most, you probably already have in your home. Make sure you get white corn syrup, if you want snowy white marshmallows.

The recipe for Basic Marshmallows follows. The article is by Christopher St. Onge, and I assume the recipe is too.

Ingredients:

1 cup sifted icing sugar (Although, you do not need this much. 2/3 cup might suffice.), 1/3 cup water, 2 tbsp unflavoured gelatin, 1/3 cup water, 1/3 cup white corn syrup, 1 1/3 cup sugar, 1/4 tsp salt, 1 tsp vanilla. For peppermint marshmallows, omit salt, and use 1/2 tsp of peppermint extract.

Method:

Lightly grease an 8 inch square baking pan with vegetable oil. Using a small sieve, dust the pan with 1/4 cup of icing sugar.

Pour 1/3 cup cool water into a large mixng bowl, or bowl of a stand mixer. Sprinkle gelatine over, and allow to soften for 15 minutes.

In a medium saucepan, over medium-high heat, combine 1/3 cup water, corn syrup, sugar, and salt. Omit salt for peppermint marshmallows. Stir to dissove the sugar. Bring to a boil, and allow to cook for 4 minutes. Remove from heat.

Using an electric mixer, or stand mixer with a whisk attachment, on low speed, slowly pour the hot syrup into the gelatine mixture in a thin stream down the side of the bowl. Gradually icrease the speed to high, and continue to beat for 5 to 6 minutes, or until the mixture has roughly tripled in volume and is very thick and glossy. Add the vanilla extract, or peppermint, and continue to beat until combined, about 15 seconds longer.

Scrape the mixture into the prepared pan. Using damp fingers, level and smooth top. (I did not have to worry about this step). Allow to stand uncovered at room temperature for 1 hour. Using a sieve, dust top with 1/4 cup icing sugar, and allow to set overnight.

If you are doing peppermint marshmallows, after scraping the mixture into the pan, sprinkle the top with 1 tsp of red food colouring, and use a toothpick to marble the colouring throughout.

Place the remaining 1/2 cup icing sugar in a small bowl. Unmould the marshmallow onto a cutting board. Lightly oil a sharp knife, and cut the marshmallow into 2 inch squares. Roll each in icing sugar to coat. Marshmallows will keep in an airtight container for 1 week.

I coated mine in choclate. I melted some semisweet chocolate chips, and dipped the marshmallows in the chocolate. You have to work quickly because the chocolate melts the marshmallows a little. I used a wooden spoon, and a fork. Place the coated marshmallows on parchment paper to allow the choclate to harden.

The marshmallows are quite fluffy. I found another recipe from Canadian Living that uses egg whites. It is a more complicated procedure, requiring a candy thermoneter. These marshmallows were dead simple to make. They were easier to make than truffles. My husband wants me to try peanut butter ones, but I am not sure if they would be as fluffy. If you can find soy free chocolate, these are relatively allergen free, but loaded with sugar! It's the holidays. Time for treats!

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