home made marshmallow recipe?

Question

i want to make my own marshmallows!

Answer 1

Sticky - but fun. (I prefer my marshmallows without egg whites.)

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)


Prepare a 9 x 13 x 2 inch pan by lining with aluminum foil. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening. Set aside.

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.

Place the sugar, corn syrup, salt and the other 1/2 cup water in a 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.

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.)

Pour the slightly warm and thick marshmallow mixture into the prepared pan. Smooth the top of the marshmallow.

Let stand uncovered at room temperature for 8 to 12 hours or longer.

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.

Prepare a long, 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.

Dip the cut sides of each strip into confectioners sugar to coat them thoroughly. Now cut each strip into 1 inch squares. Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.

Store in an airtight container -- or plastic bag.

Answer 2

selfmade Marshmallows: a million/4 cup powdered gelatin a million cup chilly water 2 cups sugar 2 egg whites 2 cups confectioners' sugar, sifted, plus extra for dusting pan and marshmallows Butter, for greasing pan In a medium sized saucepan soak the gelatin interior the water. After the gelatin has softened, approximately 10 minutes, upload the everyday sugar and then gently dissolve over low warmth, approximately 8 minutes. get rid of from the warmth and permit to sit down back to room temperature. In a mixer, beat the egg whites till stiff peaks and then fold interior the sifted confectioners' sugar. on a similar time as the mixer is on low, slowly undesirable interior the cooled gelatin mixture. enhance the fee and beat till white and thick. the quantity could double in length. Line an 8 by skill of 8-inch baking dish with intense aspects with foil, grease rather with butter, and coat with confectioners' sugar. whether, you need to use a baking sheet, however the marshmallows should not be as tall. Pour marshmallow mixture in and suitable with extra sifted confectioners' sugar. go away out in one day or for a minimum of three hours to set. The marshmallow could be easy and spongy whilst set. Loosen marshmallow from edges of tray and invert onto a extensive reducing board. Peel off foil and use a extensive knife to decrease the marshmallows into cubes. Dredge each and each bit in confectioners' sugar.

Answer 3

MARSHMALLOWS

about 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites*
1 teaspoon vanilla
*if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions




Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

Makes about 96 marshmallows.