Does anyone know how to make homemade marshmallows?

Answer 1

Here's a recipe and a video. Why do we all have thumbs down? The website below has step by step instructions with detailed pictures.

http://www.cookingforengineers.com/recipe.php?id=106&title=Marshmallows

Answer 2

Homemade Marshmallows

Ingredients:
1/4 cupPowdered gelatin
1 cupCold water
2 cupsSugar
2Egg whites
2 cupsConfectioners' sugar, sifted, plus more for dusting pan and marshmallows
Butter, for greasing pan

Preparation:
In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly poor in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size.

Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.

Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.

Answer 3

Homemade Marshmallows
Ingredients
Vegetable shortening (Crisco recommended) for preparing the pan

1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows)


Instructions
1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. Place the foil in the pan and press it gently into place. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening. Set aside.

2. Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.

3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky -- if the mixture crawls up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)

5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.

6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.

7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.

8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.

9. Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)

10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly -- you should have enough excess sugar on the board to do this.

11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.

12. Store in a plastic box or any airtight container -- or plastic bag.

Yield: makes 1 pound, 10 ounces of marshmallows

Answer 4

Homemade Marshmallows:

1 day 1 hour prep
40 marshmallows

2 1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 tablespoons pure vanilla extract
confectioners' sugar (for dusting)

1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attatchment.
2. Let it stand 30 minutes.
3. Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
4. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
5. Clip on candy thermometer; raise heat to high.
6. Cook syrup without stirring until it reaches 244 degrees (firm ball stage).
7. Immediately remove pan from heat.
8. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
9. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
10. Add vanilla; beat to incorporate.
11. Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
12. Pour marshmallow mixture into pan.
13. Dust with confectioners' sugar; let stand over night uncovered, to dry out.