SUSAN S. YESKE
Our chilly January weather makes this a hot cocoa time of year. Marshmallows from the supermarket make it more creamy, but even better are ones that are homemade.
Marshmallows have been around for thousands of years. Confectioners in ancient Egypt were the first to extract the gooey sap from mallow plants, mix them with sweeteners and serve them as candy. The French followed up in the 1800s by whipping the mallow sap and combining them with sugar and egg whites to create a popular candy.
The ingredients changed over time, with gelatin replacing the mallow sap and cornstarch added to give them a firmer shape. Today you can make them at home with minimal prep using plain gelatin, corn syrup and cornstarch.
This recipe is from delish.com. You will need a candy thermometer and an 8-inch-square pan to make it, but the marshmallows will last for a while in an airtight container. And they really do taste better.
Homemade Marshmallows
1 cup water, divided
3 (7-gram) packets gelatin (7 teaspoons)
½ teaspoon kosher salt
¾ cup powdered sugar
¼ cup cornstarch
Cooking spray
1¾ cups granulated sugar
2/3 cup light corn syrup
1½ teaspoons pure vanilla extract
1. In the bowl of a stand mixer fitted with the whisk attachment, combine ½ cup water with gelatin and mix briefly to combine. Sprinkle in salt and allow gelatin to bloom fully, about 10 minutes.
2. In a medium bowl, sift together powdered sugar and cornstarch until well combined. Lightly grease an 8-inch square pan with cooking spray and dust all over evenly with cornstarch-sugar mixture. Grease a silicone spatula and offset spatula with cooking spray and set aside.
3. Meanwhile, add remaining ½ cup water to a medium pot over medium heat. Gently pour in granulated sugar, taking care not to splash any water or sugar up the sides of the pan. Add corn syrup and cook without stirring until bubbles become glass-like, and mixture thickens and reaches a temperature between 240° and 245°, about 15 minutes. Remove from heat.
4. With the stand mixer on medium speed, slowly and carefully pour hot syrup mixture into the bowl with gelatin. Once syrup is all in, increase mixer speed to medium-high and continue to beat until bowl is cool enough to touch and mixture is fluffy, white, and about tripled in size, about 10 to 12 minutes. Add vanilla, if using, and beat until fully combined, 1 minute more.
5. Using your greased spatulas, quickly transfer marshmallow mixture into prepared pan and smooth top into an even layer. Let marshmallows set, uncovered or half-covered, at room temperature for at least 6 hours, up to overnight.
6. Turn out set marshmallows onto a surface dusted with more cornstarch-sugar mixture. Grease a chef’s knife with cooking spray and dust with cornstarch-sugar. Cut marshmallows into desired size, turning to coat each marshmallow generously in cornstarch-sugar to prevent sticking.
7. Store in an air-tight container at room temperature until ready for use.
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