a few weeks ago, i posted a photo on facebook of my homemade marshmallows. i received several comments about them, so i decided to make them again and blog about the recipe.
they are suprisingly easy to make and are nothing like store bought marshmallows. they are spongy and can be flavored with any extract from your baking cabinet. yesterday, i chose lemon extract for these marshmallows.
i use martha’s marshmallow recipe from her first indexed cookbook, dated 1995. i decrease the recipe in half, since 1/2 of a sheet pan is plenty of marshmallows for us. they must be stored in a covered air-tight container, and should be eaten within a few days. that isn’t difficult to do at all.
lightly spray a 1/2 sheet pan with pam spray. i also line the sheet pan with waxed paper and cover the bottom with powdered sugar. soften 2 envelopes of unflavored gelatin with about 3/8 cup of water in an electric mixer. it is important to not use too much water. just enough to make the gelatin soft.
then, place 1 1/2 cups of sugar, 1/2 and then 1/8 cup of light corn syrup, and 3/8 cup of water, along with 1/8 tsp of salt into a heavy saucepan. bring these ingredients just up to a boil.
then, pour this mixture into the standing mixer with the gelatin. then, add 1 tsp of flavoring (vanilla, lemon, orange, rum, coconut, etc.) beat the hot syrup slowing until stiff, at least 8-10 minutes. i use a medium fast speed on the mixer and just wait. suddenly, the mixture becomes marshmallow fluff.
quickly, remove the fluff from the bowl and place into the sheet pan. dust the top with more confectioner’s sugar. cover the top with the waxed paper overlaps. allow to rest over night, at least 24 hours before cutting into squares. as i cut the marshmallows, i use the extra powdered sugar to coat the sides of the marshmallows.