Homemade Marshmallows (with picture tutorial)

December is here and Recipe Shoebox is on Day #5 of its second annual Holiday Baking series!  Stay tuned through December for a new goodie recipe every day! 

Today's recipe is a tutorial on how to make your very own homemade marshmallows.  I've included instructions for three varieties... Plain,  Peppermint Swirl,  and Cinnamon Specked Marshmallows.    The ingredient list for these are short, but it is quite a process to make them, so I recommend reading through the directions completely before starting, just so you're familiar with the steps. 

Believe me, once you've had a homemade marshmallow floating in the top of your hot chocolate, it will be hard to go back to the wimpy flavorless marshmallows you buy at the store. 

And in case you're looking for one more thing to dip into the chocolate fountain at your holiday party...look no further... 

Gift idea:  Put these in a pretty bag tied with ribbon and give them as a gift with some hot cocoa packets!    Or put them on a lollipop stick, dip into melted chocolate, allow to set and give it as a unique holiday lollipop!

Click here for printable recipe. 

Posted by Lara.

The ingredients:

Vegetable-oil cooking spray
2 cups sugar
1 Tbs. light corn syrup
4 packages (1/4 ounce each) unflavored gelatin (I found it in the Jello section)
2 large egg whites

OPTIONAL ADD-INS
FOR PEPPERMINT SWIRLED MARSHMALLOWS
several drops red food coloring
3/4 teaspoon peppermint extract
OR
FOR CINNAMON SPECKED MARSHMALLOWS
1 Tbs. ground cinnamon

Directions:

1. Coat a 9x13 pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside.   Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
   
   
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. NOTE:  The mixture will likely solidify at this stage, but it will melt as soon as it is heated, so do not stress.  Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved (mixture will be foamy). Remove from heat, and stir in peppermint extract if using; set aside.
   
   
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 14 minutes.
   
   
   
4. Pour mixture into lined pan.
   
   
   If making the swirled version, working quickly  drop dots of red food coloring across surface of marshmallow. Using a toothpick or knife, swirl food coloring into marshmallow to create a marbleized effect. 
   
   
   If your mixture seems very thick and set, try dropping a few dots of food coloring into the mixture in the bowl, folding a few times with a rubber spatula to swirl, and then pouring into lined pan.  Or you can just skip the food coloring.
   
   Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.
   
   
   Cut into squares.   NOTE:  You may need to have a cup of hot water nearby when you are cutting to dip the knife into, so the marshmallows will not stick to the knife. 
   
   
   
   
   
   If storing, dust the sticky cut sides of the marshmallows lightly in powdered sugar and store in an airtight container. 
   
   
   Makes about 4 dozen beautifully delicious homemade marshmallows!  Enjoy! 
   
   
   

   
   These homemade marshmallows are excellent in a cup of hot cocoa! 

   
   

   Recipe adapted from Virtual Goody Plate
   
   

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