Chalk this up to another recipe I was intimidated to make, but turned out to be easy. Why do we allow ourselves to be held back? Especially when powdered sugar is involved!
Throughout the entire process, I was like practically singing, “I’m making homemade marshmallows. How cool is THAT?”
Then they ate one and complained they didn’t taste like the bagged kind. *groan*
These are nothing like the store-bought variety. They’re rich and creamy, and just…way better. Plus, you can customize them with different flavors and shapes. I cut out hearts for Valentine’s Day, of course.
Paul, who’s trying to lose the holiday weight, was not happy with me. Because he, unlike our weirdo offspring, loved them.
We sort of ate all 36 within 2 days. And hated ourselves. But we got over it.
- 3 packages (1/4-ounce each) unflavored gelatin
- 1 cup cool water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup powdered sugar, divided
- Coat a 9x13 baking dish with nonstick spray (glass or ceramic is best.)
- In a large bowl, combine the gelatin and 1/2 cup cool water. Let soak.
- In a small, deep saucepan, combine the sugar, corn syrup, salt, and 1/2 cup cool water. Cook the mixture over medium heat, stirring, until the sugar completely dissolves. Raise the heat to high and bring to a rapid boil. Allow to boil, without stirring, for 1 minute. Remove from the heat.
- Using a handheld mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 10 minutes. Add in the vanilla and beat to incorporate.
- Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 3 hours (or overnight) before cutting.
- Use a greased cookie cutter to make heart shapes and gently separate. Place heart shaped marshmallows in a bowl with 1/4 cup powdered sugar and gently toss to coat them on all sides. Shake off any excess.
- You can store the marshmallows in an airtight container, at cool room temperature, for up to 5 days.
I found using a handheld mixture, chilling in the fridge, and cutting while still in the dish just as effective.
adapted from King Arthur and Foodie with Family