Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2008 Sarah Phillips CraftyBaking.com
Marshmallows by Orange Piggy, Premium Member © Sarah Phillips
This recipe makes the most wonderful homemade marshmallows. We use it with our Creepy Marsh-Hallows or Marshmallows and Marshmallow Hot Cocoa Toppers.
CANDY RECIPE HELP
WHOLE MILK, Premium Member, Says "The best recipe I've found is (this one)."
KELLY SAYS: "I made some heart-shaped ones for Valentines day at my son's school last year and dipped 1/2 in white chocolate chips. They were YUMMY."
2 1/4 cups (1 pound) granulated sugar
1 1/2 cups (12 ounces) water
1 tablespoon light corn syrup
4 one ounce powdered gelatin packets
2 large egg whites, beaten to Stiff Peaks; keep in stand mixer bowl until needed
2 teaspoons vanilla extract**
2 cups powdered sugar, sifted and more, if needed; use for dusting finished marshmallow shapes with, etc.
**flavorings and colorings (optional) - 1 - 2 teaspoons orange flower water or rosewater, 1 teaspoon or more vanilla extract, raspberry essence and red coloring for raspberry marshmallows etc.
1. Butter the bottom and sides and coat with sifted powdered sugar, a 9 x 13-inch heat-proof baking pan.
SARAH SAYS: You can also use an 8 x 8-inch heat proof baking pan for thicker marshmallows.
2. Over medium heat combine the granulated sugar and corn syrup with 7 ounces of the water.
Stir constantly until the sugar is completely dissolved. Use a heatproof pastry brush dipped in cold water to get rid of unwanted crystals on the side of the pan.
3. Clamp on the Candy Thermometer at the side of the pan.
4. Increase the heat to high and boil WITHOUT STIRRING until the syrup reaches 260 degrees F (hard ball stage).
SARAH SAYS: Never stir your candy after the sugar crystals are completely dissolved in the water and when it has started boiling - this will incite the formation of big crystals that will make your candy grainy when it cools. Candy mixtures should boil, not simmer, at a moderate, steady rate over their entire surface.
5. Meanwhile, soak the gelatin in the rest of the water (5 oz) and flavoring agent (if desired) for 5-10 minutes and then dissolve it in a double boiler or over low heat. Add any other flavorings and colors (vanilla, raspberry or red coloring etc).
5. Whisking the hot syrup, add the gelatin mixture 1 tablespoon at a time, until the gelatin is incorporated.
WARNING: Mixture will bubble up violently. BE CAREFUL to add the mixture VERY gradually!
6. Whisking continuously gradually pour the mixture into stiffly beaten egg whites in a stand mixing bowl.
7. Switch the stand mixer to a paddle attachment. Beat on medium-high until the mixture is a thick white opaque mass which will hold it's shape. See photo, below.
8. Scoop mixture into the prepared pan.
NOTE: It is helpful if you spray your spatula or spoon with non-stick spray, before you scoop the marshmallow mixture into the pan. It is VERY STICKY!
9. Smooth the top of the marshmallow mixture and leave to set for several hours at room temperature to dry.
KELLY SAYS: The top of your marshmallow slab will be uneven and it is difficult to smooth it out with a spoon or spatula.
I find that you can make it nice and even by spraying your hands with non-stick spray and pressing the slab down, gently, with your hands.
10. Cut into squares(or use a cookie cutter) and dust with sifted powdered sugar and leave to dry out for an hour.
Store in a cool, dark place or freeze for 2 - 3 months. For either, cut and coat each one in powdered sugar and place in an individual cupcake liner.
Place in an airtight a plastic container that has been lined with a double layer of paper towels. Separate the layers with wax paper.