how do i make home made marshmellow?

Answer 1

Marshmallows

Marshmallows
Yield: 96

* 2 tbsp unflavoured gelatine
* 2 1/2 teaspoons unflavoured gelatine
* 1/2 cup cold water – (125ml)
* 2 cups granulated sugar- (500ml)
* 1/2 cup light corn syrup – (125ml)
* 1/2 cup hot water (115F) – (125ml)
* 1/4 teaspoons salt – (1.25ml)
* 2 x large egg whites, beaten to stiff peaks
* 1 tsp pure vanilla extract– (5ml)
* 1 cup (PLUS) confectioners sugar – (250ml)
1. Using a 13 x 9 x 2 rectangular metal baking pan, oil and dust confectioners sugar on bottom and sides of pan.
2. In a large bowl, pour in cold water and sprinkle gelatine over cold water, let stand until softened.
3. In a 2-quart saucepan, combine granulated sugar, corn syrup, hot water and salt, cook over a low heat, stirring with a wooden spoon, until sugar is completely dissolved.
4. With out stirring, increase heat until mixture begins to boil, thermometer will read 240F, approximately 12 minutes.
5. Once mixture has reached 240F, remove from heat and pour over gelatine mixture, stirring until gelatine is totally dissolved.
6. With electric mixer, beat mixture on high speed until mixture is white, thick and tripled in volume, should take about 6 to 10 minutes.
7. In another bowl, using a clean beater, beat egg whites until they hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift ¼ cup confectioners sugar evenly over top.
8. Chill marshmallows, uncovered, until firm, at least 3 hours and up to 1 day.
9. Once marshmallows are firm, run a thin knife around the edges of the pan, turn pan over onto a large cutting board. Lift one corner of pan, using your fingers, loosen marshmallow and let drop onto cutting board. Trim edges of marshmallows and cut marshmallow into 1-inch cubes.
10. With remaining confectioner’s sugar, sift it into a large bowl and add marshmallows in batches, tossing to evenly coat them.
11. Marshmallows can be kept in an airtight container at room temperature for up to a week.

Slightly different:
Homemade Orange Blossom Marshmallows
Yield: 10
If you don't have a torch to heat the bottom of the baking pan to un-mould the marshmallow mixture, dip the baking pan in a larger baking pan filled with hot water for 2 minutes. This will loosen the marshmallow sufficiently.

* 1/2 cup cornstarch
* 1/2 cup confectioner's sugar
* 3 pkg unflavoured powdered gelatin
* 1/2 cup plus 1/3 cup water
* 1 cup sugar
* pinch of salt
* 1/3 cup light corn syrup
* 3 large egg white
* 2 tsp orange blossom water
1. Butter a 9-by-13-inch cake pan.
2. Sift the cornstarch with the confectioner’s sugar in a bowl. Use half of this mixture to coat the pan and reserve remaining half for after the marshmallow has set.
3. Soften the gelatin with 1/2 cup of the water in a small bowl.
4. In a medium saucepan, combine the remaining 1/3 cup water, the sugar, the salt, and the corn syrup and bring to a boil. When the temperature reaches 245 degrees F. on a candy thermometer, remove pan from the heat. Add the gelatin mixture and stir to dissolve.
5. Beat the egg whites in a stand mixer until soft peaks form. Beat in the hot syrup on medium speed in a thin stream. Increase speed to high and beat whites until cooled, about 10 minutes. Beat in the orange blossom water.
6. With a spatula spread the mixture in the prepared pan and let set for 3 hours.
7. Sift some of the reserved cornstarch mixture over the top. Run a paring knife around the sides and un-mould onto a cutting board (you may need to torch the bottom or dip it in a pan of hot water to un-mold the bottom).
8. Cut the marshmallow into big chunks. Sprinkle the remaining cornstarch mixture onto a parchment-lined sheet tray. Place the chunks on the paper, roll them around in the cornstarch to cover all sides, and let set for another 3 hours.

Answer 2

Homemade Marshmallows:
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
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.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the 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.

Sprinkle half the Confectioners' sugar in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining Confectioners' sugar. Allow to dry uncovered at room temperature overnight.

Answer 3

There is a very cool cookbook called Better than Store Bought that is now out of print but still available in used book stores and libraries. It contains the following recipe for making your own marshmallows:

1/4 cup cornstarch
1/3 cup confectioners sugar
1 envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
Pinch of salt
1 teaspoon vanilla extract
Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.
Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.
In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.
Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set.
With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar.
Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.

Answer 4

I've only seen it done once on food TV. check there website under recipes. Tyler Florence was the chef that made them. Just spell it correctly. foodtv.com marshmallow

Answer 5

Theres actually a kit to make one but im not sure where you get it...sorry not much help

Answer 6

sugar and eggwhite whipped into a thick foam, then chilled.

Answer 7

stik a load of stuff 2getha

and......voila !!!!!!!!
there it is ur own marshmallow!!!!!!!!!!!!!!!
kl huh???