Homemade Marshmallows
It’s almost time for July 4th. That means summer swims, camping, hiking, and lazy summer days. AND - cookouts and BBQs. What graces every great evening campfire? S’mores, of course! Think stars twinkling above, the night growing cool, embers glowing. You’ve found the perfect roasting stick, and, of course, you know the best method for roasting a marshmallow. Then sandwich the ooey gooey mess between layers of graham cracker and chocolate: HEAVEN.
Want to up your game? Make your own marshmallows! Homemade marshmallow, especially when ultra fresh, is downright delicious.
We spread this light, fluffy, creation on Dark Chocolate Marshmallow Caramels, before we top them with 72% Guittard Dark Chocolate.
Find the marshmallow recipe below!
FRESH MARSHMALLOW
2 1/4 cup sugar
3/4 cup water
1 cup corn syrup
1/4 oz or 1 packet gelatin
DIRECTIONS
Put 1/4 cups of water in the refrigerator. Once the water is cold to the touch, pour into a medium-sized bowl.
Add 1 oz of gelatin (or one packet) into the cold water, let sit/”bloom” for 10 minutes.
While gelatin is blooming, add sugar, corn syrup, and 1/2 cup of water to a small pot. Bring to a boil for 5 minutes (until mixture looks clear and there are minimal “white-ish” bubbles). This will create a sugar syrup.
***CAREFULLY*** pour the sugar syrup mixture into the gelatin mixture. Use a hand or stand mixer to whip the two together. You should whip for approximately 5-7 minutes, or until stiff peaks occur.
While mixing, lay out a piece of parchment paper on a baking tray. Spray parchment paper with cooking spray, or cover in butter. Spread marshmallow mixture over parchment paper.
Cover another piece of parchment paper in cooking spray or butter, and place greased side on top of marshmallow. Place another sheet pan on top of the parchment paper and push down. This will help spread the marshmallow.
Let set for a couple hours. Once set, sprinkle a mixture of 1:1 cornstarch and powdered sugar on each side of the marshmallow. Cut to preferred size, and enjoy!
