I like unusual recipes that use easy to find ingredients. I also like kitchen gadgets very much. With the purchase of a digital candy thermometer, a whole new world of cooking opened up to me.
Two of my favorite recipes to make are marshmallows & homemade marshmallow cream. Both use mostly the same ingredients. Unflavored gelatin is the difference between the two adding the squishy firmness a marshmallow must have.
The joy of this candy is that I can change to flavorings to my own liking, and it doesn’t require the constant stirring most candies do. The basic ingredients are egg whites, sugar, & corn syrup.
You DO need a heavy duty mixer for this recipe. The egg whites are whipped until stiff; then a hot sugar syrup cooked on the stove is slowly poured down the side of the mixing bowl while it is running. It is beaten it for 10 minutes to incorporate air. Flavoring, and even food coloring is added at this time if you wish to coordinate the taste & color of your marshmallows.
You can find the full details below.
This recipe brings thoughts of my young friend, Tim. He was in the Air Force & stationed at the same base where my son was born. Tim is just a little older than my Andrew.
After an emergency appendectomy, I sent him a care package. It included some homemade S’mores using this recipe. This cookie stayed fresh for the trip through the mail.
As Tim was preparing for his 3rd mission to Afghanistan, he received word that his best friend was killed there just a week before he deployed. PLEASE…take time today to pray for our military & the families they leave behind.
Freedom is not free, and those who serve in our armed forces deserve our prayers, our support, and our gratitude.
colorless, non stick cooking spray
2 T. + 1/2 tsp. unflavored gelatin
2 c. granulated sugar
1/4 tsp. salt
1/2 c. light corn syrup
1/2 c. hot water
1/2 tsp. pure vanilla extract
2 large egg whites
1/2 c. each cornstarch and powdered sugar, mixed together
Lightly spray a 9 x 13 glass baking dish with nonstick cooking spray.
Pour 1/2 cup cold water in a small bowl and sprinkle gelatin over it; let stand to soften and bloom.
In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water and salt. Place over medium heat and cook, stirring, until sugar has dissolved.
Continue cooking, without stirring, until mixture reaches the soft-ball stage (about 240°) on a candy thermometer. Remove from heat and add the gelatin mixture.
In the bowl of an electric mixer, use whisk attachment to beat egg whites until stiff peaks form. With the mixer running, slowly add the hot sugar/gelatin mixture. Add vanilla and continue beating for 10 minutes until mixture looks like marshmallow.
Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with the non stick spray and cover marshmallow. Let stand overnight. No further covering is needed.
Remove parchment paper and invert marshmallow onto work surface dusted with cornstarch mixture. Trim 1/4″ from sides and cut marshmallows into cubes.
Roll marshmallows into a bowl filled with the cornstarch mixture, tossing to coat. You can also fill a piping bag with a large round tip and pipe a slender line, roll it in cornstarch, then cut into mini marshmallows. Store covered at room temp for up to a week.