Happy Monday! I hope you all had an excellent weekend. Our weekend was full of sports and parties. Can't beat it in my opinion.
Also, the weather is cooling down a little so I'm super excited about that.
In honor of cooler weather, I made marshmallows for S'mores. I brought them to a house party and was happy that the kids loved them. Many of whom had never had a homemade marshmallow. I was surprised at how many people wanted to know how they are made, so I took a lot of pictures to show you how easy it is. Marshmallows were the first food I made in high school Home Economics class.
Cook the sugar syrup on medium until the sugar dissolves, then up the temp to medium high or high until the temperature reaches 240º. Remove from the heat.
First things first, put the gelatin and water in the mixing bowl and let sit while you prepare the sugar syrup. (see below for ingredients and instructions). Next you pour the hot sugar syrup into the gelatin mixture with the mixer on low (whisk attachment).
Slowly increase the speed of the mixer to high, let whip for about 15 minutes or until the mixture is white, fluffy and thick. Add the vanilla and mix in.
Prepare your dish, then pour the mixture in and smooth out the top. Sprinkle with more confectioner's sugar and let sit uncovered overnight.
When dry, cut into squares and roll around in more confectioners' sugar so they aren't sticky. My advice would be to cut them a little smaller than you might think. They are thick and puff and melt a lot when toasted so bigger squares get really messy.
Another good thing to remember if your kids are toasting over a fire, they melt quicker then store bought so toasting them for a long period of time will just make the marshmallow fall off your stick. I'd toast both large sides and call it good. They'll be melty inside, trust me. If you cut them a little smaller then I did you might have better luck getting the sides toasted too.
There is nothing better then fresh marshmallows for your s'mores this fall. Even people who don't usually like marshmallows, like these. Enjoy!
Recipe by Ina Garten
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp salt
- 1 Tbsp vanilla extract
- confectioners' sugar for dusting
- Add the unflavored gelatin to the bowl of your stand mixer and pour 1/2 cup cold water on top. Set aside.
- In a large heavy bottomed saucepan add the sugar, corn syrup and salt. Turn on medium heat until the sugar dissolves, then turn the heat to high and let the temperature come up to 240 degrees. Remove from the heat.
- Pour the hot syrup into the mixing bowl with the gelatin, slowly mix with the mixer on low and gradually increase the speed to high. Mix for about 15 minutes or until very thick and white. Add the vanilla and mix well.
- Use a sieve to generously coat a 9x13 or 8x11 inch dish with confectioners' sugar.
- Pour the marshmallow cream into the prepared dish and smooth out the top. Coat the top of the marshmallows with more confectioners' sugar.
- Let sit overnight, uncovered until it drys out.
- Use a knife to run along the edges of the dish to loosen the marshmallows, then turn upside-down to release them from the dish. If they stick a little, just use your hands to pull them out after cutting the size you want. They'll stretch and pull out just fine.
- Cut them into squares and coat with more confectioners' sugar so they aren't sticky.