From: Country Living US
Yields:
12
Prep Time:
40 mins
Total Time:
55 mins
Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety.
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Ingredients
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- vegetable oil
- 2 envelope unflavored gelatin
- 1 1/2 cups granulated sugar
- cup light corn syrup
Peppermint Marshmallows
- 1 tsp. mint extract
Chocolate Marshmallows
- 6 Tbsp. cocoa
- 1/4 cup cocoa
- 3 Tbsp. hot water
Lavender Marshmallows
- 1 cup water
- 2 Tbsp. lavender
Coffee Marshmallows
- 6 Tbsp. instant espresso
- 1 cup boiling water
Directions
- Step 1In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside.
- Step 2Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside.
- Step 3Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes.
- Step 4Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight.
- Step 5Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations.
- Step 6Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for 30 seconds.
- Step 7Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture.
- Step 8Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.
- Step 9Coffee Marshmallows: Before beginning steps above: In a small bowl, dissolve instant espresso in boiling water. Set aside to cool to room temperature. In Step 2, substitute reserved espresso in both instances where water is called for.
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