Othercountryliving
Gourmet Marshmallows
Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety.
👥 16 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 40 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●pot
- ●knife
- ●saucepan
📝 Preparation Steps
1
In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside.
Vegetable oil, for pan
2
Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to ⏱️ 10 minutes. Remove from heat and set aside.
3
Using an electric mixer, beat reserved gelatin mixture on low for about ⏱️ 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to ⏱️ 15 minutes.
4
Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about ⏱️ 4 hours or up to overnight.
5
Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations.
6
Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for ⏱️ 30 seconds.
7
Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture.
8
Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for ⏱️ 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.
9
Coffee Marshmallows: Before beginning steps above: In a small bowl, dissolve instant espresso in boiling water. Set aside to cool to room temperature. In Step 2, substitute reserved espresso in both instances where water is called for.
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