Homemade Marshmallows

I am so excited to introduce you to a mini Summer-Series I am sharing that is all about S”MORES!!!
We are starting with the critical component: Marshmallows. Specifically, this is all about making homemade marshmallows!

If you have been reading this blog for a while, you know Pis is allergic to Can-Sugar, so many years ago we started making our own homemade marshmallows with organic non-GMO beet sugar instead of cane sugar. Although, I know there is NOTHING healthy about these and the 1 1/4 cups of corn syrup we add (insert crying emoji.) However, these are an awesome quintessential American right of passage in the summer time, and I love a good roasted marshmallow on certain occasions!

I love that if you make these at home, there are just so many different varieties that you can create! The sky is the limit and they are much easier than you would think they are! The blue sprinkle guys above we call Birthday Cake Marshmallows!

The marshmallows below have freeze dried strawberries that I pulsed in a food processor folded in and YUM!!! (plus so pretty!)

And then there is Coconut, Maple Bourbon, plain old delicious Vanilla and just about anything else you could think of! Stay tuned for this weekend when we are getting to the homemade GLUTEN FREE, VEGAN GRAHAM CRACKERS in part two!!!

Homemade Marshmallows

Author: Heather Christo

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 24

Ingredients

3 cups sugar
1 ¼ cups corn syrup
¾ cup water
¼ teaspoon kosher salt
4 envelopes gelatin
¾ cup cold water
2 teaspoons extract (vanilla, coconut, maple, etc.)
Optional Mix-ins:
¼ cup ground up freeze dried fruit (like strawberries, raspberries, etc)
½ cup shredded unsweetened coconut
food coloring
Sprinkles
Chocolate chips

Instructions

Spray a 9-by-13-inch glass baking dish with coconut oil.
Add granulated sugar, corn syrup, salt, vanilla and ¾ cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 8-9 minutes.
In the bowl of a standing mixer add ¾ cup cold water and sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Pour the marshmallows into the prepared dish, and smooth with an offset spatula. If you are adding a topping (like sprinkles or toasted coconut) this is the time to add it to the top of the marshmallows. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining ½ cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.

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