Friday, February 06, 2009

Homemade Marshmallows

Here's something I've been wanting to try for quite a while now...homemade marshmallows. Really, they are much easier to make than you might think. The recipe comes from the great Ina Garten (also known as the Barefoot Contessa), and is in the Barefoot Contessa: Family Style cookbook:

Barefoot Contessa's Marshmallow Recipe

3 packages unflavored gelatin
1-1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes (*my mixture was thickened at around 6-7 minutes). Add the vanilla and mix thoroughly. With a sieve, generously dust an 8 x 12-inch non-metal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out. Turn the marshmallows onto a board and cut them in squares. dust them with more confectioners' sugar.
Yield: 20 to 40 marshmallows, depending on cut size

I definitely recommend prepping all of your ingredients ahead of time:

Make sure you give your dish a really good dusting of confectioner's sugar:

I think you really need a stand mixture to make these...the marshmallow mixture gets very thick: When it is time to remove the marshmallows from the dish, you'll need to run a knife along the edges to loosen them.
Dust a cutting board with confectioner's sugar, and flip the marshmallows out onto the board. You can cut them into squares, or use a cookie cutter to make shapes. Once cut, give all sides of your marshmallow a good coating of confectioner's.

If you want to go really crazy, try dipping half of each marshmallow in melted chocolate. These also make divine s'mores...


Jean said...

Oh, mercy, do these look good! And dipping one-half of each in chocolate? Sinfully good!

Chocolate on my Cranium said...

Mmmmmmm! I've been wanting to try this with my kids. I should just put in the school schedule for next week. I remember making these in my college cooking class. They were heavenly!

Joy said...

And they are the texture of marshmellows? Awesome!!!!

Heather said...

Yes, Joy - - same texture, but much better. They are very creamy and the vanilla flavor is heavenly.

Margaret said...

Oh Heather those look FABULOUS! I am definitely going to try them. Along with dipping in chocolate!

Cheryl and Ashton said...

Mmmmm....the marshmallows look sooo good. And dipped in chocolate as well?? Now that would be heavenly! Will have to give them a try.

kirsten said...

These look delicious! Again, you are a culinary goddess in my eyes!So last Xmas my mother in law gave me the Barefoot contessa's marshmallow mix. This was not an easy mix to make (in my humble opinion!)..and my marshmallows came out somewhat gooey (more like Fluff). So I'm very impressed at your homemade marshmallows..since it was hard enought with the mix.

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