marshmallows

    Marshmallows are a year round necessity. From s'mores to hot cocoa, marshmallows are used all the time! In fact, most people try to make sure that they always have a stash of marshmallows in their pantry. Sadly, I have a very small pantry so something that takes up so much space often gets passed on in the grocery store. What is my alternative when the best way to top a cup of cocoa is a marshmallow? Well I'm glad you asked! 

    It is my opinion that no marshmallow is better than a homemade one. They are light, fluffy, and entirely customizable! You can even make a healthier alternative by substituting sugar for honey or maple syrup. You can make any flavor by substituting vanilla extract with any other flavor and topping with whatever fun thing you want such as sprinkles or cinnamon!  Personally, I like to use a jumbo muffin tin as a mold to make large marshmallows that are perfect to top a mug of hot cocoa.

    To make my marshmallows I started off by blooming 3 tablespoons of unflavored gelatin in 1/3 cup of cold water. You have to let that sit for at least  5 minutes. While that was blooming, I heated up my sugar and water until the sugar was totally dissolved. Next, I dumped my gelatin into the warm water and sugar. I then heated this until it reached about 220 degrees Fahrenheit. When you do this continue to stir. It is so easy to accidentally let this boil over (I do just about every time I make it) so do not step away for too long and do not forget to stir!

    Once my mixture reached the right temperature I took it off of the stove and dumped it into my stand mixer. I immediately started whipping it while it was still hot. I started off on a lower setting just so that it wouldn't splash scalding hot liquid everywhere but once it started to thicken I added my vanilla extract and increased the speed. 

    Because this part takes so long I like to use a stand mixer so that I can just let it go but if you want an arm workout, you can use a hand mixer. It takes about 20 minutes to whip but that can vary. Once your mixture has the texture of whipped cream (stiff peaks) pour it into a prepared casserole dish.

    There are a few ways you can prepare your dish. You can coat it in nonstick spray and powdered sugar, line with parchment paper, or both (nonstick spray, parchment paper, then powdered sugar in the bottom. The method I use changes with the container I use. When I am making the standard square marshmallows I just use parchment paper. However, I also like to make large marshmallows in a jumbo marshmallow tin. When I do this I spray the tin in nonstick cooking spray, then lightly coat it in powdered sugar. I also like to shape the top of these marshmallows to a peak with a spoon or my finger. 

 

   Once my mixture was transferred to my dish used a sifter to dust the tops of my marshmallows in a generous helping of powdered sugar and cornstarch. Then, I let the marshmallows set for about 2 hours but they can set for longer. 

    When my marshmallows were set I removed them from their dish and placed them on a powdered sugar and cornstarch dusted surface. Then, I cut them using a pizza cutter or a knife.  If your marshmallows stick to the pizza cutter you can coat it in powdered sugar or nonstick cooking spray. When my marshmallows are cut I cover them in my powdered sugar and cornstarch mixture so they do not stick together and the inside stays moist and squishy while the outside has a less sticky outside. 

    My finished marshmallows keep for about a week sitting uncovered on my counter but they can get stale so I recommend putting them in an airtight container for up to a month. Do not store your marshmallows in the fridge because this can cause them to "melt". 

    To make different flavors of marshmallow all you have to do is substitute the sweetener or the extract. To make your marshmallows extra special you can also add some sort of topping such as cinnamon or sprinkles when you top your marshmallows before they are completely set. What flavor do you want to see me make? How did this recipe work for you? Leave a comment!