The saying "Once you've had a homemade marshmallow, you'll never want a store bought bag again" is 100% true. Marshmallows from a bag are blah.. there's really nothing special about them. They don't typically have a lot of flavor.
Imagine a fresh tasting mallow that is light as air in your mouth. And imagine..that a mallow like this could be easy to make.
Put a store bought bag of marshmallows in my pantry..and they will slowly get hard in the back of my cupboard. But this recipe? dangerously addictive. I had plans to hold on to this batch to use for several s'more themed recipes. But instead..I ate them all with much regret.
While I normally avoid white sugar in my recipes, I decided to make an exception for these. I considered making them out of Maple Syrup and Honey..but that's already been successfully done. Check out Lexie's recipe for Maple Marshmallows and Z's Cup of Tea recipe for honey marshmallows.
Most recipes using white sugar online also call for corn syrup and or they are a two step process in which you have to make a syrup out of white sugar and then use the syrup a second time to make the actual marshmallows. I hate complex recipes, I like to be able to move through things quickly. With a bunch of trial and error I was able to figure out a way to make the most delicious marshmallows in a one step quick process. (Ok, 2 steps if you include the beating process..) But trust me these are EASY!.
- 1/2 cup of cold water
- 2 Tablespoons of gelatin (I used 2 packets of knox)
- 1/2 cup of water
- 2 cups of organic cane sugar
- 1/8 tsp cream of tarter
- 1/4 tsp salt
- 1 tsp. Vanilla (I used organic)
- Starch (tapioca, arrowroot or cornstarch) for dusting.
- Mild flavored oil (optional)
- Line a 9 x 9 baking pan with a sheet of parchment paper. Dust it with starch.
- In a large metal bowl (or in the bowl of a stand mixer) mix together the cold water and gelatin. Set aside.
- Place in a heavy bottomed sauce pan (a pan that will provide room for the mixture to boil up some) Combine the Water, Cane Sugar, Cream of Tarter and Salt. Whisk together.
- Clip a candy thermometer to the side of the pot and bring the sugar mixture to 240 degrees.
- Pour the sugar mixture into the bowl with the gelatin and water. (A stand mixer will work best) Or use a hand mixer to beat the mix on high for roughly 5 minutes until you have a thick fluffy white consistency. Add the vanilla extract and beat until mixed within the last minute or two of beating. (You will know the marshmallows are done when they are about luke warm in temperature, white and fluffy.)
- Spoon the marshmallow into the prepared pan. (This part can be tricky AND sticky). I found that coating my hand with a mild flavored oil works really good, as I was able to then use my hands to press the marshmallows evenly into the pan. (use as much oil as needed). To make things REALLY easy use a nonstick spray. * Trader Joe's has a coconut oil spray that works extremely well in this recipe. The flavor of the spray is delicious and it gave my marshmallows a little bit of a tropical coconut flavor. If you can get your hands on this spray I HIGHLY recommend it.
- Dust the tops of your mallows with some starch. Allow the marshmallows to cool fully for several hours- and then dust on as much starch as you need when slicing them to keep them from sticking together.
Store in a sealed container to keep them super soft and fluffy. If you prefer your marshmallows to have a slightly stale/ harder exterior feel free to leave them out uncovered at room temperature. These marshmallows store well in a sealed container in the fridge, or at room temperature. While I have not tried it yet, I suspect they will preserve well in the freezer too.