Here is my June recipe for The Hinton Voice.
[When I first set out to make marshmallows, I really had no idea just how easy they would be to create. In fact – I was quite convinced that the opposite would be true. Candy making is a skill I have always admired, but never really had much success with. I made caramel sauce for a friend’s birthday once and I kid you not, it took me a good 4 or 5 batches before I finally made something edible. I went into marshmallow making with that experience still fresh in my mind, so you can imagine my surprise when this recipe turned out the very first time I tried it. Just over 20 minutes after I began, I had a fresh batch of homemade marshmallows setting on the counter.
So how do they taste compared to store bought marshmallows? After getting over the initial shock that marshmallows could be made in a household kitchen, a friend who sampled these called them “little clouds of heaven”. Another was quite impressed and proclaimed, “these taste just like [marshmallows] you find in the store, without the chemical/preservative aftertaste”. To me, they reminded me of the first time I tried homemade ice cream – partially due to the fact to the type of vanilla I used, and partially because upon the first taste I remember thinking “so that’s what this is supposed to taste like!”
So there you have it – homemade marshmallows. Now you can impress everyone at your next campout by bringing these marshmallows to the fire! I know for me, s’mores and rice crispy squares will never be the same again! In fact, my Dad and I made s’mores last night (hence the above photo) and quite honestly, they were the best either of us had ever had. Now to make some homemade graham crackers and I’ll be set!]
- Olive oil (for brushing)
- 1 box (4 tbsp) unflavoured gelatin
- 3 cups granulated sugar
- 1 ¼ cup light corn syrup
- ¼ tsp salt
- 1 vanilla bean, scraped (or 2 tsp vanilla extract)
- 1 ½ cups icing sugar
Line 9x13 inch pan with plastic wrap and brush with oil. Set aside.
Put granulated sugar, corn syrup, salt, and ¾ cup water in saucepan. Bring to boil over high heat, stirring only to dissolve the sugar. Let mixture cook without stirring, until mixture registers 238 degrees on a candy thermometer (about 10 minutes).
Meanwhile, place ¾ cup cold water in bowl of electric mixer. Sprinkle with gelatin (no need to stir). Let soften 5 minutes.
Attach bowl (with gelatin) to mixer fitted with whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Add vanilla, then gradually raise the speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with a spatula. Set on counter, uncovered, until firm, about 3 hours.
Cut marshmallows into pieces using a sharp knife dusted with icing sugar. You should get 30 large marshmallows. Roll marshmallows in icing sugar to coat. Store in an airtight container for up to 3 weeks.
- Nutritional Info (1 marshmallow) -
Calories - 150 Fat - 0 Carbs – 35 Protein - 1 Fibre – 0