There are a few things I haven’t been able to find in Poland. Until recently, that list included marshmallows. Once I’d made up my mind to make my own for use in a recipe, I saw them in the food section at Mark’s and Spenser’s, a British department store. Making homemade marshmallows was so much easier than I expected.
Since my cake baking buddy Jenn just made her own graham crackers for a cheesecake crust, I’m dreaming about from scratch s’mores – one of my family’s winter favorites. These marshmallows have so much more flavor and texture than the mass produced kind.
I followed Alton Brown‘s recipe, so you know it’s going to be good.
- nonstick spray
- 1/4 cup corn starch
- 1/4 cup powdered sugar
- 3 packets of unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup (item number two that I can’t find in Poland – I subbed Golden Syrup, giving the marshmallows a hint of a treacle flavor)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Prepare a 9 x 13 pan by coating with cooking spray
- Combine corn starch and powdered sugar, dust the pan with this mixture, saving the rest for coating individual marshmallows.
- Add gelatin and half of the water to a mixing bowl
- In a small saucepan, combine remaining water, sugar, corn syrup, and salt. Cook, covered, over medium-high heat for 3 to 4 minutes
- Uncover, cook for 7 to 8 minutes more, until 240 degrees or soft ball
- Slowly add the hot syrup to the gelatin, mixing on low speed until combined (when mine got to this point, it started to “climb” the beaters)
- Increase mixer to high speed and beat until thick and lukewarm.
- Add vanilla just before finished
- Pour into prepared pan
- Allow to set up for at least 4 hours
- Cut into 1-inch squares, coating all sides in the powdered sugar mixture
- If they last long enough, store in a cover container