Sunday, October 21, 2012

Marshmallow Madness

I've gotten a little weird about marshmallows lately.

I think I need to open a shop or something. I'm coming up with all sorts of wild and crazy flavors. I didn't even know I liked marshmallows, not really. I mean, a S'mores now and then is tasty enough, but mostly I like the roasting part, and then I feed it to a ravenous wolf child. I remember making homemade ones once as a wolf child, and although they were good, they were super sticky and more like marshmallow fluff. 

So, I'm going to share with you the basic recipe, because I love ya, and it's really a sort of sacrifice on my part, because now you'll know how easy they are and you won't be impressed with me any longer.

Now, a basic marshmallow recipe is more or less the same wherever you go on the web, and so please forgive me if I don't site the original source, because who the dickens knows who the original source is anymore? But to be totally fair, this particular recipe came from the bakers at Baking Bites. So, stop by and say hello!

Also, I still don't own a camera (someday, some rich blog reader is gonna feel sorry for me and mail me one anonymously. I just know it.) so you'll have to use your imagination in parts, and bear with my google pictures. 

So, here goes, moppets:

Homemade Marshmallows

                       .75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate. Here's where you have fun adding in your wild mix-ins.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Now, a few notes on the original recipe: the mixture in your mixer is going to become very nearly, wet cement. HAVE YOUR GREASED SPATULA AND GREASED HANDS READY. I'm not kidding. The first time I did not, and well, I nearly glued myself to the counter, the whisk, the television, the computer, and the dog. My hair was glued to my cheek, my hand was glued to my nose, and I nearly burst a gut laughing at myself. So, be prepared. Don't say I didn't warn you. 

Mix-ins I have tried thus far:

candied ginger (I snipped tiny pieces and laid them in the bottom of the dish, added in the marshmallow, and snipped some more on top. Pressed em in a bit and voila!) and powdered ginger.  DELICIOUS! And sophisticated. I mean nothing says sophisticated like Ginger Marshmallows, am I right? You know I am.

Peppermint. Have a small wolf child crush some peppermint sticks or candy canes in a ziplock bag with a heavy pan or rolling pin. He will enjoy this immensely and you will have smooshed-to-smithereens peppermints. Stir in (and when I say stir, I use the term loosely. Remember you are working with wet cement). Add a swirl of red food coloring.

This is Peppermint Patty, not a peppermint stick. Don't crush her in a ziplock, please.

Snickerdoodle. Dump in a BUNCH of cinnamon and up the vanilla. I'm not kidding you - these are out of this world. 

Other flavors I'm itching to try:

Lavender. Add in some lavender and some purple food coloring? I don't typically like lavender in my food, but I think this would be nice.
Salted caramel.  These are definitely next on my list.
Browned butter and sage.
Mocha or coffee.
Brown sugar.
Lemon (with zest! Mmmm. I love lemon zest!)
Chai tea.

Got some crazy flavors for me? Wanna be my partner in my marshmallow making business? 


  1. Check you out- all marshmallow making and stuff. I am in awe... I think, as it's getting to be hot cocoa season, Gen and I might make some of these for Halloween feasting...

  2. Maybe we could add a marshmallow shop to our espresso/home-cooking/used-books/hardware/dance store...

  3. great ideas! This should help with my missingmyfriendsandfallfun syndrome, as well as my cantmakes'moresbecausegrahamcrackersdontexsistinireland-itis.