GWRRA Chapter NC-I Recipes
Melody's Homemade Marshmallows
Submitted by Melody Higdon
Note: An electric stand mixer makes these homemade marshmallows quick and easy.
- 3 tablespoons confectioner’s sugar
- 3 tablespoons corn starch
- 1-1/2 tablespoons unflavored gelatin (two packs from a box of four packs)
- 1/3 cup water
- 1/2 cup granulated sugar
- 2/3 cup light corn syrup
Line a 13x9x2-inch baking pan with wax paper. In a small sieve, combine 1 tablespoon of confectioner’s sugar and 1 tablespoon of corn starch and sift the mixture over the pan.
In a medium bowl, combine the gelatin and water, then let stand for 5 minutes or until the gelatin softens. This is where you would add in any liquid flavorings. If you add a liquid flavoring (examples: peppermint, lemon or anise), remember to subtract the amount of liquid in the flavoring from the amount of water. It won’t be much, but it will make a difference.
Put the bowl in a saucepan or deep skillet of simmering water and stir until the gelatin dissolves. Add the granulated sugar and stir until the sugar has dissolved. Remove from the heat and add the corn syrup. Using an electric mixer, beat the mixture until it is creamy and thick. This should take about 10-15 minutes and the mixture will become white and fluffy.
If you add in a dry flavoring (examples: crushed peppermints or nuts), wait until just before the marshmallow is nearly done being mixed. You don’t need to change amounts of any ingredient. (You can add both liquid and dry flavorings to the same marshmallow batch.) This is also when you would add in food coloring. Since it takes just a few drops, there’s no need to change the amount of water. Let the mixture stand in the bowl until it is cool.
Using a wet spatula spread the mixture into the prepared pan and then smooth the top evenly. Let the mixture rest about 20 minutes so it will set. This stuff is really sticky, so it might be hard to make it even on top. Don’t worry about it; the marshmallows still taste just fine.
Carefully lift the marshmallow mixture onto a cutting board and lightly dust the marshmallow with a mix of 1 tablespoon of confectioner’s sugar and 1 tablespoon of corn starch. This is to keep the marshmallow from sticking to you and everything else.
Using a sharp knife cut the marshmallows into 1-inch squares. Mix the last of the confectioner’s sugar and corn starch in a small bowl and dip each square into it until it is completely coated. Store the marshmallows in an airtight container in a cool, dry place for up to 2 weeks (if they last that long!).