Happy February! After a little bit of debating, I finally attempted to make homemade marshmallows from scratch. I saw this recipe on LaurenConrad.com a little while ago and I’ve been dying to try it out. I can honestly say it wasn’t as difficult as I thought it was going to be, however there are a few things I’d probably change for next time. These little sweets are the perfect addition to a cup of hot chocolate this time of year!
- 7 ½ tsp. powdered gelatin
- ½ cup ice cold water
- 1/2 c. water
- 1 ½ cup sugar
- 1 cup light corn syrup
- ¼ tsp. salt
- ½ tsp. peppermint extract (If you don’t like mint, I recommend vanilla!)
- 2 Tbsp. powdered sugar
- 2 Tbsp. cornstarch
1. Sift together powdered sugar and cornstarch in small bowl. Take a 9×13″ pan and spray with non-stick spray and lightly dust the pan with half of the powdered sugar and cornstarch mixture.
2. Place gelatin and ice cold water in a stand mixer with whisk attachment. Whisk lightly and let sit to come together and create a hard jello-like texture.
3. In a small saucepan over high heat, stir the remaining ½ cup of water, sugar, corn syrup, and salt lightly until the sugar is dissolved. Using a candy thermometer, cook sugar until temp reaches about 230 degrees Fahrenheit.
4. Once the sugar mixture has reached 230 degrees, pour sugar over the gelatin in the stand mixer. Turn on the mixer right away and whisk in high speed. After about 6 minutes, the mixture will start to thicken and become fluffy, white and glossy. You may have to continue whipping it for about 10 minutes. You want the fluff to have soft peaks! Once you get to this stage, add the peppermint or vanilla extract and whip just till combined – If you don’t like mint, I definitely recommend the vanilla (You want to work quickly at this point because the marshmallows can set very quickly.)
5. Spread the marshmallows as evenly as you can into the prepared pan (the mixture will be very sticky and hard to spread). Add about 10-15 drops of pink food coloring evenly over marshmallows. Taking a butter knife, lightly swirl the food coloring dots around to create a marble effect. Tip: You don’t want to swirl too much, or else the mallows will just turn pink.
6. Sprinkle the rest of the cornstarch and powdered sugar mixture over the tops of the mallows and evenly distribute it with your hands. Lightly tapping the tops of the mallows to even out the texture.
7. Let the marshmallows rest overnight.
8. Once set, with your hand, go around the pan and lightly take out the block of mallows. If you sprayed and dusted enough, you shouldn’t have a problem with it sticking.
9. Then, just use a heart shaped cookie cutter to cut out cute hearts!
I ended up going with peppermint and they came out a little bit too minty for my taste, but they still ended up tasting delicious in hot cocoa! Next time I’ll go for the vanilla extract. 🙂
Let me know your thoughts in the comments below!