Holiday Marshmallows



The holiday season is officially here, and to celebrate, we whipped up a batch of Wicked Good marshmallows -- light, fluffy and creamy, with just enough sweetness and a hint of vanilla.

These marshmallows melt like a dream {we topped our Thanksgiving sweet potato casserole with them}, toast up perfectly for s'mores, and make hot chocolate an extra special treat.

By reducing the amount of gelatin to 1 packet, you can create marshmallow creme {fluff} that can be drizzled over ice cream, desserts or smushed between two pieces of bread and devoured. The flavor profile can also be changed by incorporating different extracts; use 1/4 teaspoon peppermint, coconut, lemon or orange extract in addition to the vanilla.

Homemade Marshmallows

Yields: 16 to 20 marshmallows
Prep time: 15 minutes
Cook time: 20 minutes + 2-hr. set up time
Allergy info: soy-free, gluten-free, dairy-free
Fancy equipment: standing mixer, parchment paper

3 (7g) packages unflavored gelatin
1 cup cold water, divided
1 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
1/4 cup powdered sugar
3/4 cup cornstarch
1 tablespoon sunflower oil

In the bowl of standing mixer with whisk attachment, add gelatin and 1/2 cup of the water; stir until all of the gelatin is moist, set aside. Whisk powdered sugar and cornstarch together in a large bowl, set aside.

Grease a 9-inch square pan with half of the oil. Fit a piece of parchment paper on the bottom of the pan; grease parchment with remaining oil. Add three tablespoons of the cornstarch mixture to the pan and distribute evenly on all sides, by shaking the pan.

In a medium saucepan with a candy thermometer fitted to the side, stir together remaining water, sugar, corn syrup and kosher salt. Heat sugar mixture over medium-high heat until the thermometer registers 245 degrees Fahrenheit, about 8 minutes; do not stir. Turn standing mixer on low speed.

With the mixer running, pour the hot sugar mixture into the mixing bowl. Increase speed to medium, whip for three minutes. Add vanilla, increase speed to medium-high and whip until mixture doubles, is white and fluffy, about 7 minutes.

Using a rubber spatula, immediately transfer marshmallow to the prepared baking pan. Rub hands in the cornstarch mixture and smooth the marshmallow into an even layer. Sift 1/4 cup of the cornstarch mixture over the top of the marshmallows and place a piece of parchment over the top. Let stand 2 to 3 hours.

To release marshmallows, run a rubber spatula around the edges of the pan; dust a clean cutting board with cornstarch. Flip the pan upside down, onto the cutting board and gently pry the marshmallow out with the rubber spatula. Discard the parchment and dust the top of the marshmallows with additional cornstarch. Cut into squares using a pizza cutter or desired shapes with cookie cutters and dredge pieces in the remaining cornstarch mixture. Shake off excess before serving. Store in an air-tight container for up to 7 days.

Have you ever made your own marshmallows?


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