life with tuyen

life changing homemade marshmallows

Unfortunately, marshmallows are one of those things that are life changing once you learn to make at home (I say unfortunate because I’m particularly lazy when it comes to washing a pan coated in hard sugar). BUT it’s still very very well worth it. Homemade marshmallows are pillowy, soft, vanilla bean-y and when they’re toasted, they create this beautiful burnt caramely crust. Yum. It’s become one of my favorite winter traditions and so worth it to make to eat during the holidays.

Homemade Marshmallows (Small Batch, feel free to double):

syrup: 

• 2/3 c sugar 
• 1/3 c light corn syrup
• 2 tbsp water 

Base:

• 1/4 c water 
• 1 packet of gelatin  
• vanilla extract or paste
• optional: dash of salt

• In the bowl you’re gonna be whisking in, make your base by adding together your water and gelatin– let it sit in the meantime
• In a saucepan, make your syrup by adding in your sugar, corn syrup and water slowly and bring over medium heat, make sure everything is melted before bringing it to a boil
• Once the syrup is boiling, use a candy thermometer to check its at 240f
• Once it reaches 240f, take it off the heat, slowly pour it into your gelatin base and start whisking
• Whisk on high for ~8 minutes, halfway through you can add in your vanilla extract/paste and a good dash of salt
• In the meantime, coat your baking pan with a thin coat of oil and a dusting of powdered sugar and corn starch
• After 8 minutes, check to see the consistency to make sure it’s thick, shiny and can still hold it’s shape– it should not be fully stiff peaks as this will make the mixture hard to work with and shape
• Pour into your baking pan and smooth out the best that you can, the longer you try to smooth it out the harder it will be!
• Dust again with a coat of powdered sugar + corn starch and let it set for ~4 hours or overnight
• Using a knife coated with a thin layer of oil and dusted with the powdered sugar mixture, cut your marshmallow into cubes

Notes:

• Sugar syrup: add in your sugar, corn syrup, and water slowly and bring over medium heat, make sure everything is melted before bringing it to a boil — if you splash water and sugar around, it will make it easier to form sugar crystals and ruin your syrup!!
• syrup temperature: make sure your syrup reaches 240f but if you don’t have a thermometer…. once everything is melted and at a low boil, make sure it comes to a full boil for 1 minute, that should work!
• Whipping time: on my kitchenaid it whips on lvl 8 for ~8 minutes until it’s thick, shiny and can still hold it’s shape– check my video for visuals but check intermittently starting at 6 minutes, it should not be fully stiff peaks as this will make the mixture hard to work with and shape
• storing: store in a ziploc, airtight bag with some of the extra powdered sugar cornstarch mixture (this will prevent sticking) in cool dry place 🙂 they should be good for 2 to 3 weeks, or 3 to 4 in the fridge.

love,

tuyen 🍓