Christmas is coming, Christmas is coming! It’s the most wonderful time of the year, no? Last year I was a bit of grinch during the holiday season and this year I was determined to not letting anything get in the way of my holiday spirit, but alas I still don’t even have a tree up! I did help my mom put hers up while I was at home during Thanksgiving, but still no tree at my own place. Sadly, I am not sure if there will be a tree this year. There are lots of coming and goings at my house this year. One of my roomies and dearest friends is moving away, bah humbug! I am so excited for her because it is such a great move and hello! to one of my favorite cities, San Francisco! While I am secretly shedding tears of sadness and excitement, I am also planning to take full advantage of some couch surfing in the coming months. You know, somebody’s gotta be there to help ease the transition, right?
Speaking of ease, that is exactly what comes to mind when I think about these homemade marshmallows. They are soft, spongy, a tad jiggly, with tiny air pockets that squish out when you pop them into your mouth. They put those store-bought marshmallows to shame. The real question is why I waited so long to make these heavenly ‘mallows! It is a question only answered by saying that I won’t make that mistake again! Naturally my thought was to pair the marshmallows with hot chocolate because chocolate. But then a magical thing happened when I piled them into my Sunday morning coffee. Sweet, melty, puffy, sticky gloriousness! That is what happened. I do recommend you try it! I’ve also been playing around with the idea of putting them into some dark beer…too weird? I think there could be some potential! I do love the endless possibilities that come with a rich, dark beer. Know what I’m sayin’?
I adapted this recipe from The Kitchen Paper. The recipe and method are spot on. Here is how you do it:
3 packets unflavored gelatin (look for it next the jello)
1 1/2 cups granulated sugar
1/4 teaspoon salt
1 cup light corn syrup
1/2 cup powdered sugar
non-stick cooking spray
1 cup cold water
1.) Pour 1/2 water into a stand mixer bowl. Sprinkle the gelatin on top and let that coagulate.
2.) While the gelatin is doing its thing, bring the granulated sugar, corn syrup, salt and remaining water to a boil. Use a candy thermometer to measure the temperature. You want the mixer to get to 240 degrees. Yes, you actually need a candy thermometer. Most grocery or home goods stores will carry them. This is the one I use (affiliate link). It took my mixture a while of boiling to reach 240 degrees (about 10 minutes) and there weren’t any noticeable signs for guesstimating.
3.) Once the mixture reaches 240 degrees, remove from heat and gently pour on top of gelatin. Put the stand mixer on the slow speed while it incorporates.
4.) Once incorporated, turn to high speed and let mix for about 12 minutes. It should start fluffing up nicely and look like marshmallows!
5.) Spray a 9×13 pan well with non-stick spray and dust with powdered sugar. If you want thicker marshmallows use a smaller pan!
6.) Pour the mallow mixture into the pan using a spatula spray with non-stick spray. Dust top with more powdered sugar.
7.) Let marshmallows sit for 3 hours at room temperature.
8.) Cut marshmallows into squares. Or break out some cookie cutters dusted with powdered sugar and have at it!
I also dipped my marshmallows in chocolate and got festive with some sprinkles. Very naughty but oh so yum!
I will use this recipe a few more times this year I think. What about you?