Making Homemade Marshmallows

You know what one of the best things about spending the summer in the US is?  S’mores!  Gobs and gobs of s’mores.

I actually had to teach our German friends how to make the North American camping staple when they were visiting the US.  It’s kind of weird teaching 20-something-year-olds how to make s’mores.  Roasting marshmallows and squeezing them between graham crackers and chocolate is something you’re born knowing around here.

Fortunately, when my sister and her hubby came to visit, they knew just what to do.  In fact, s’more making runs so deep in our blood that we decided to step things up a notch.  Now I’m not talking doubling up the marshmallows on our roasting sticks here.  That challenge was mastered years ago (back when we could actually handle that much sugar!).  We decided to turn in a different direction…

We made our own marshmallows!

homemade-smores

The little cutie showing them off is my sister.  She’s a professional cake decorator, so who better to get involved in a little marshmallow making?  Here’s the recipe we found for about 20 marshmallows from an old magazine article (I’m thinking Martha Stewart):

Homemade Marshmallows

  • 1 1/4 tbl unflavored gelatin
  • 1/2 cup water
  • 3/4 cups granulated sugar
  • 1/2 cup light corn syrup
  • dash tsp salt
  • 1 tbl pure vanilla extract
  • Confectioners’ sugar for dusting

    • 1.  Drop the gelatin and 1/4 cup water together in a mixer.  Don’t stir!  You’re going to have to beat the stuff a long time to give the marshmallows their fluff, so a standing mixer is best.

    2.  Combine sugar, corn syrup, and water in a saucepan.  Stir frequently over medium/low heat until mixture reaches 238 degrees F.  We used Martin’s handy Christmas gift to measure the temperature for us.  Oops – one degree too hot.  No biggie.

    marshmallow recipe

    3.  Slowly add the hot mixture into the mixer as it runs on low.  Increase the mixer’s speed to high and whip for 15 minutes.  The mixture will begin fluffing and looking white like melted marshmallow.  In the end, the fluff should be three times its original size.  Add the vanilla and beat slightly.

    homemade marshmallows4.  Pour into an 8×8 inch pan (you did read the instructions ahead of time and greased it and sprinkled heavily with powdered sugar, right?).  Spread and dust the fluff with powdered sugar.  Don’t worry about being perfect; it’s too gooey.

    5.  Wait at least four hours.  Wait.  And taste the bowl to begin the sugar buzz early.  And wait some more.  (We finally had to just leave the house!)

    6.  After a million hours have passed, spread powdered sugar across the top of the fluff – which is now marshmallow! – and cut into squares.

    7.  Pull out the roasting sticks.  Marshmallows are apparently good for about a week.  We didn’t make it 12 hours.

    fresh marshmallow

    Do you love making things from scratch, too?  I always like to at least once.  I’d totally make my own marshmallows again.  (My sister reports that they make the world’s best rice crispy treats.)

    What about you guys?  Any marshmallow making experiences?  Is there anything else you’ve always wanted to try and need a few guinea pigs to scope it out?  Do share.

    We’re not going to leave you hanging there.  Tomorrow – homemade graham crackers.

    (Images for Making This Home)