30 Things to Make Before I Turn 30: Homemade Marshmallows

I don't think I've ever drank as much hot chocolate as I have in the past few days.  And that's all because of these babies.

For some reason this recipe was one of the more daunting on my 30 Things to Make Before 30 List. I'm not used to using gelatin, which is one of the main ingredients in this recipe, and I was really worried about the sugar and corn starch mixture reaching the correct temperature. I tried to make homemade caramels last month and they totally bombed - they never set up because they didn't get up to the right temperature. Thankfully these marshmallows were very kind to me. My fab new KitchenAid is undoubtedly the main reason these marshmallows were a success.  It whipped the marshmallows until until they were fluffy and perfect. 

I brought these marshmallows to school so my class and our fourth grade buddies could get together and enjoy them with hot chocolate. They were a big hit and I'm officially hooked on homemade marshmallows. Even my husband, who normally does not like marshmallows could not stop eating these. I cannot wait to make them in the summer to use on 'smores!

Homemade Marshmallows

From Smitten Kitchen

Makes about 96 1-inch marshmallows

Printable Version

Ingredients

1 cup confectioners' sugar

3 1/2 envelopes (2 tablespoons + 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, divided

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites

1 tablespoon vanilla (OR 1/2 of a scraped vanilla or 2 teaspoons almond or mint extract) 
**I used my Homemade Vanilla Extract, as pictured above in the Smirnoff Vodka Bottle!)

Optional: food coloring for tinting

Directions

Oil bottom and sides of a 13X9X2 inch rectangular pan and dust bottom and sides with some confectioners' sugar.

In the bowl of a stand mixer or in a large bowl sprinkle gelatin over 1/2 cup of cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase the heat to moderate and boil mixture, without stirring, until a candy thermometer registers 240 degrees, about 12 minutes. 

Remove pan from heat and pour sugar mixture over gelatin mixture. Stir until gelatin is dissolved. With standing or hand held mixer beat the mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using a stand mixer or about 10 minutes if using hand-held mixture. 

In a separate medium bowl with cleaned beater, beat egg whites until they just hold off stiff peaks. Beat egg whites and vanilla (or flavoring of choice) into sugar mixture until just combined. Pour mixture into the prepared baking pan and don't worry if you don't get every little bit out. 

Sift 1/4 cup confectioners' sugar evenly over top. Chill, uncovered until firm, at least 3 hours and up to one day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. Trip the edges of the marshmallows and cut into roughly one-inch cubes. Sift the remaining confectioners' sugar back into the baking pan and roll all of the marshmallows through it, so that each side is coated. Shake off the excess sugar.

Marshmallows will keep in an airtight container at room temperature for one week.