Homemademarshmallowsnocornsyrup Recipes

HOMEMADE MARSHMALLOWS (CORN SYRUP FREE)

Steps:

• In the bowl of a stand mixer, combine gelatin with 1/2 cup of water and set aside.
• Stir together remaining water, sugar, cream of tartar, and salt. Heat over medium heat, stirring until sugar is dissolved.
• Clip candy thermometer to pan and heat until temperature reaches 238-240 degrees - the soft ball stage.
• Remove from heat immediately.
• Turn mixer on low, and slowly pour hot syrup down the side of the bowl into the gelatin mixture while running.
• Once you've added all the syrup, turn mixer to medium-high speed, and whip until mixture is thick and lukewarm - approximately 5 minutes.
• Add vanilla or other flavoring and food coloring if desired during last minute of whipping.
• While mixture is whipping, grease a 9×9 inch pan and dust with corn starch (or another starch or arrowroot powder).
• When marshmallow mixture become thick and lukewarm, dump it into the prepared pan, and attempt to smooth the top with a rubber spatula. Watch out! This part can be really sticky!
• Dust top with corn starch.
• When marshmallows are cool, dump them out of the pan, and use scissors cut to desired size.
• Dust all sides with cornstarch.
• That's it!
• Enjoy!

HOMEMADE MARSHMALLOWS (NO CORN SYRUP)

Steps:

• Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
• In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
• Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
• Cook and stir over medium heat until dissolved.
• Add gelatin and bring to a boil.
• Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
• Add salt and vanilla extract.
• Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
• Pour into prepared pan to about 1/2 inch thick.
• Set to cool until it will not stick to your finger.
• Cut into 1.5 inch pieces and roll in powdered sugar.
• Variation: toasted coconut can be substituted for powdered sugar.
• Variation: other flavorings can be substituted for vanilla extract.

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

HOMEMADE VANILLA MARSHMALLOWS

Steps:

• Grease a 9x13-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on all 4 sides. Coat parchment paper with 1/4 cup confectioners' sugar.
• Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the paddle attachment; let stand until gelatin softens, about 5 minutes.
• Combine remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Bring to a boil, stirring constantly. Clip a candy thermometer to the side of the saucepan. Cook syrup over medium-high heat, stirring occasionally, until it registers 238 degrees F (114 degrees C) on the thermometer, 5 to 10 minutes.
• Turn the stand mixer on low speed; pour half of the sugar syrup into the softened gelatin. Increase speed to medium and pour in remaining syrup. Increase speed to high and beat until marshmallow mixture is thick and creamy, 10 to 15 minutes. Beat in vanilla extract.
• Scrape marshmallow mixture into the prepared pan and spread it to the edges. Smooth the top with a rubber spatula. Sprinkle 1/4 cup confectioners' on top. Let stand until firm and dry, 8 hours to overnight.
• Lift marshmallow mixture out of the pan using the overhanging parchment. Transfer to a cutting board. Make a single cut through the center. Make 8 cuts evenly along the length and width to form 64 rectangles. Dip cut sides in remaining confectioners' sugar to prevent sticking.
• Layer marshmallows in an airtight container, covering each layer with parchment paper or plastic wrap.