Light Fluffy Homemade Marshmallows Recipes
HOMEMADE FLUFFY MARSHMALLOWS
Forget the nasty grocery store marshmallows. These are wonderful, kids like to help make them, and they are made of real items in your kitchen. Prep time includes sitting overnight. I found this recipe in "Barefoot Contessa, Family Style"
Provided by IslandGirl
Categories Candy
Time 11h15m
Yield 32 marshmallows
Number Of Ingredients 8
Steps:
- 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.
- Combine the sugar, corn syrup, salt, and 1/2 cup water in a small pan 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 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.
- 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 mix 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 into squares.
- Dust them with more confectioners' sugar.
Nutrition Facts : Calories 69.8, Sodium 26.4, Carbohydrate 17.6, Sugar 12.3, Protein 0.6
LIGHT & FLUFFY HOMEMADE MARSHMALLOWS
Homemade marshmallows are a special treat that everyone enjoys. I make them for holidays,cold winter nights to float in hot chocolate and nothing beats homemade marshmallows in s'mores around the fire pit!
Provided by Antifreesz
Categories Candy
Time 20m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Combine the gelatin and 1/2 cup cold water in your electric mixer's bowl and let it sit while you prepare the syrup.
- Combine the sugar,corn syrup,salt and 1/2 cup of water in a small saucepan or small pot.
- Cook over medium heat until the sugar dissolves then turn up the heat to high and cook till the syrup is 240 degrees on the candy thermometer.
- Now remove from the heat.
- Put the mixer on low fitted with a whisk attachment and slowly pour the hot syrup into the bowl of dissolved gelatin.
- Put the mixer on high speed and whip till it becomes very thick, this could take around 10 to 15 minutes.
- Add vanilla & mix thoroughly.
- Dust generously a 8 x12 inch baking dish (use glass or ceramic) with confectioner's sugar.
- Pour the mixture in to pan and smooth out the top and dust with more confectioner's sugar.
- Let the marshmallow mixture sit out uncovered overnight or until it dries out.
- Run a knife dipped in confectioners' sugar around the sides of baking dish to loosen the marshmallow.
- Turn out on a cutting board and cut in to squares or use cookie cutters to shape.
- Dust with more confectioners' sugar.
Nutrition Facts : Calories 2233.8, Fat 0.7, Sodium 689.8, Carbohydrate 563.4, Sugar 392.7, Protein 18
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- Combine the gelatin and 1/2 cup of water in the bowl of your stand mixer fitted with the whisk attachment. Let this mixture sit while you make your sugar syrup. The gelatin will dissolve and become thick.
- In a medium saucepan over medium heat, combine the sugar, corn syrup, salt and remaining 1/2 cup water. Stir constantly until the sugar dissolves, then increade the heat to medium-high. Allow the mixture to cook without stirring until it reaches 240°F on a candy thermometer. Remove the pan from the heat.
- Turn your stand mixer onto low speed and slowly pour the sugar syrup into the dissolved gelatin. When combined, increase the mixer speed to high and beat until very thick, about 15 minutes.
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