If you can boil water, beat egg whites or read a thermometer, you can make marshmallows. Soft, fluffy pillows that melt in your mouth, they taste nothing like their commercial counterparts. Be creative by infusing flavor, or keep it simple with classic vanilla. Once you’ve tasted a homemade marshmallow, they’ll be no going back to the ones on your grocers’ shelf.
Recipe for Raspberry and Passionfruit Marshmallows
3 T. unflavored gelatin
1/2 cup cold fruit purée, strained if there are seeds
1-1/2 cup granulated sugar
1 cup light corn syrup
1/2 cup water
Makes about 40 marshmallows
Spray a 9″ square pan with Pam. With a paper towel, wipe off excess and dust with confectioners’ sugar.
In the bowl of an electric mixer, combine the fruit purée and gelatin. Set aside for 10 minutes.
Meanwhile, make the sugar syrup. Combine the sugar, corn syrup, 1/2 cup water and salt in a saucepan. Stir gently over medium heat until the sugar dissolves, then raise the heat to medium high and attach a candy thermometer. Boil until the temperature reaches 240F, then remove from heat.
Attach the whisk to the mixer, and on low speed, slowly pour the sugar syrup into the gelatin. Increase the speed to high and whip until the mixture becomes very thick, about 8-10 minutes.
Using a rubber spatula, scrape the marshmallow mixture into the prepared pan. It will be sticky so work quickly. Smooth the top and dust with confectioners’ sugar. Allow to set uncovered overnight at room temperature.
TIP: Marshmallow making is sticky business, but cleanup is easy using hot
Next day, release the marshmallow mixture from the pan by running a knife along the edges and then turning it out onto a cutting board dusted with confectioners’ sugar.
Using kitchen shears, cut into long strips. I found shears work much better than a knife or pastry cutter.
Cut the strips into squares. Dip the cut ends in confectioners’ sugar to keep them from sticking.
Or use cookie cutters to make fun shapes.
Store in an airtight container for about 2 weeks.