You now what’s friggen delicious? Soft, homemade, fluffly marshmallows. I have tried a few recipes and most them are very similar. I always tend to lean towards simple recipes because when I’m baking or making stuff, I just need to it be quick and delicious 😉 My go to recipe is one I found from Ina Garten. I use her recipe as the base and make variations to it according to the flavour of marshmallows I want to make.
This batch is a batch of strawberry marshmallows…and yes, they were dreamy.
Making marshmallows is like being a kid again doing a science experiment in mom’s kitchen. Messes are allowed, but not recommended. It’s super cool to see the gelatin set. It happens quickly and feels weird. The only tricky part about making marshmallows is making sure the candy reaches the proper temp, so get thee a candy thermometer! The magic number for marshmallows is 240 degF. Then you whip up this concoction and watching them fluff up as is simply magical.
To get the strawberry flavour for these pretties, I used freeze dried strawberry powder. I prefer to use this type of flavouring because it also adds a touch of colour. If you use candy extracts, they will work just fine…you will just have to also add some food colouring.
And this photo here should be enough to make you skip to the bottom of the post for the recipe. This recipe promises to give you fluffy and bouncy delightful little treats.
Please…try and refrain from plunging your face into the marshmallow.
Lastly sprinkle some more friggen SUGAR over the sugar based candy. It is technically candy right? I’m not 100% sure, but we’ll categorize this confection as such.
The messy part actually comes when it’s time to cut these up. You can use cookie cutters to make them even more interesting. Just be sure to really coat the cutters with (Yep! You guessed it!) icing sugar as cutting marshmallows is sticky business.
You can also cut them into traditional little squares. As you cut them, be sure to coat them in icing sugar and then shake off the excess. This will prevent them from sticking to one another.
Fun strawberry shaped, strawberry flavoured fluffiness! They’re light and springy, soft and airy. In the summer, we toast these and squish them between homemade graham cracker cookies and chocolate. Homemade marshmallows toast and melt 1,000,000,000 times better than the store bought stuff.
Since I was making these mid-winter, they went best in some frothy hot chocolate. The End.
PS. Icing Sugar = Confectioner’s Sugar = Powdered Sugar
What you need
- 3 packets unflavored gelatin
- 1 cup water (divided into 2 half cups)
- 1 1/2 cups granulated sugar
- 1 cup clear corn syrup
- 3-4 teaspoons of strawberry freeze-dried powder
- Icing sugar for dusting
Directions
- Prepare a 9" square pan by generously covering it with icing sugar. I line my pan with parchment for less mess and make sure to have loads of icing sugar on the bottom.
- I use a stand mixer fitted with the whisk attachment. In your mixing bowl, combine the gelatin and 1/2 cup of cold water. Set it aside.
- In a 3 QT pot, add the sugar, corn syrup, freeze-dried strawberry powder and 1/2 cup of water. Over medium heat, cook until the syrup reaches 240 degF on a candy thermometer. Do not stir the mixture during this process to prevent sugar crystals from forming.
- Gently pour the sugar syrup into the mixing bowl with the gelatin. Whip on high for approximately 15 minutes or until the mixture is very thick and pillowy!
- ***If you don't want to use freeze-dried flavouring and decide to use candy extracts you can add it in now and mix for another minute.
- Pour the marshmallow into the icing sugar dusted pan. Quickly smooth the top and sift the top with more icing sugar. Let the marshmallow sit over night until it is set.
- The next day, lift the marshmallow out of the pan and cut into desired shapes. Coat them with icing sugar to prevent the from sticking to one another. Dust off any excess icing sugar before packaging them up.
- Wrapped up or stored in a tight container, these should keep at room temperature for up to two weeks (one week if you are in humid weather).
Recipe slightly adapted from Ina Garten Barefoot Contessa
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