Why make homemade marshmallows? Because they really are SO much better than store-bought. Fresh, fresh, yummy fresh. Another reason is, because you are a grownup now, so you can do stuff to them, like make a batch with Amaretto. I did that, and then decided it didn’t really do anything for them, but dredging them in a cocoa powder and confectioners sugar mix did the trick.
Have you discovered the blog, Cooking For Engineers? This guy takes you step by step (just like an engineer, I ought to know, my family has several) plus his thought process as to why he did what he did. He deconstructed homemade marshmallows, so I started with his process then went a little cocoa-y.
If you ever want to make a little housewarming gift that’s different, this is surely one. But you need to start a full day ahead because the marshmallows have to set and air dry overnight. Cutting and dredging only takes a few minutes, so you’re good to go. Then, you can also make Mocha Krispie Treats, and watch how quickly fresh marshmallows melt compared to the store-packed ones.
3 envelopes Knox Gelatin
1/2 cup cold water
2 cups sugar
2/3 cup dark corn syrup
1/4 cup water
1/4 tsp. vanilla extract
1/2 cup confectioner’s sugar
2 Tbsp. cocoa powder
Spray a 9 x 13 inch glass pan with non-stick spray and dust with confectioner’s sugar (or use a non-stick baker’s spray that contains flour).
In the bowl of a stand mixer, blend the gelatin with the 1/2 cup cold water. Let sit for about 10 minutes to “bloom,” the result will be a little pool of cloudy gel.
Meanwhile, in a saucepan, mix together the sugar, corn syrup and 1/4 cup water. Bring to a boil and, using a candy thermometer, cook until it reaches 250 degrees F.
Using the mixing blade (not whip), run the mixer at low speed, drizzle the hot sugar syrup into the gelatin slowly. Turn up the speed and add vanilla. Carefully increase the speed as high as possible without it splashing, then continue to mix and you will see it fluff up. Once the volume stops increasing (approximately 8 minutes), pour the mixture into your prepared pan and smooth with a silicone spatula. Set in a draft-free area uncovered overnight (I actually DID cover it with a loose-weave kitchen towel because there was a fly in the house).
Next day, invert the pan over a cutting board dusted with confectioner’s sugar and cocoa powder. It will act like a giant eraser stuck to the pan but you can ease it out all in one piece. Use a pastry cutter or pizza wheel to cut your marshmallows, one row at a time and then dredge in the confectioner’s sugar/cocoa powder mix. Makes approximately 40 marshmallows.