Homemade Marshmallows
Source of Recipe
Internet
List of Ingredients
Jello Marshmallows
1 lg. pkg. Jello, any flavor
1 1/2 cup boiling water
1/2 cup corn syrup
Dish of white sugar
Empty Jello into a mixing bowl, pour boiling water in bowl and stir until Jello is completely dissolved. Add corn syrup and stir well. Let mixture sit (or refrigerator), when thickened, whip with mixer until fluffy. Pour into baking pan and let set until firm. Cut into cubes and roll in sugar. Use assorted flavors for a variety of colors.
Homemade Marshmallow
I have made this with different flavoring, like almond, orange, strawberry, etc. Very good and the kids love the flavors.
vegetable oil for brushing
4 pkg unflavored gelatin
3 cups granulated sugar
1 1/4 cups corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners sugar
Brush 9 x 13 inch baking dish with oil. Cut a piece of parchment or wax paper large enough to cover the bottom of the dish and to overhang the longer sides. Brush with oil.
Pour 3/4 cup cold water in the bowl of an electric mixer and sprinkle the gelatin on the top. Let stand for 5 minutes.
Place granulated sugar, the corn syrup, salt, and 3/4 cup water in a medium saucepan. Set pan over high heat and bring to a boil. Insert candy thermometer and cook until the mixture reaches soft-ball stage (238 degrees), about 8 minutes. Using the whisk attachment, beat the hot syrup into the gelatin on low speed. Gradually increasing speed to high, beat until mixture is very stiff, about 12 minutes. Beat in the vanilla. Pour into the baking pan and smooth top with an off set spatula. Set the dish aside, uncovered, until the marshmallow becomes firm, at least 3 hours or overnight.
Place 1 cup of confectioners sugar in a fine strainer and sift onto a clean work surface. Invert large marshmallow onto the sugar coated surface and peel off the parchment paper. Lightly brush a sharp knife with oil and cut the marshmallows into 2 inch squares. Sift the remaining 1/2 cup confectioners sugar into a bowl and roll the marshmallows in the sugar to coat. Enjoy.
Homemade Marshmallow
2 Tbsp. unflavored gelatin
3/4 cup cold water
2 cup sugar
1/8 tsp. salt
3/4 cup boiling water
1 Tbsp. vanilla
chopped nuts or toasted coconut
Soften gelatin for 5 minutes in cold water. Then dissolve by stirring over hot water.
Combine sugar, salt and boiling water in a 2 quart saucepan; cook, stirring until sugar dissolves to the soft crack stage (280 degrees).
Pour into a mixing bowl along with the gelatin mixture and beat at low speed for 3 minutes, continue beating at medium speed for 10 minutes or until mixture is fluffy and creamy.
Add vanilla and pour into an 8-inch square pan crushed with powdered sugar. Cool 1/2 hour or until set, then cut into squares with a knife moistened in water. Roll in nuts or coconut.
Place in airtight container and put in the refrigerator or freezer until ready to use.
Marshmallows
2 cup granulated sugar
3/4 cup water
2 Tbsp unflavored gelatin
1/2 cup cold water
1 tsp. vanilla extract
1/2 tsp. salt
Cornstarch
Confectioners' sugar
Mix granulated sugar with the 3/4 cup water. Simmer to soft-ball stage. Remove from heat.
Soften gelatin in the 1/2 cup cold water. Place on a large platter. Pour hot syrup over softened gelatin. Stir until dissolved. Let stand until partially cooled.
Whip until thick and white, and mixture will nearly hold its shape. Add vanilla extract and salt. Pour into straight-sided pans lined with equal parts of cornstarch and confectioners' sugar, mixed together. Let stand in cool place until firm (not in refrigerator). Cut into squares with scissors and dust with confectioners' sugar.
Marshmallows
Hi, This is Dixie from Ohio. My mother made marshmallows for me when I was a kid and I now make them for my Granddaughter. It's a really easy recipe from the Searchlight Recipe Book published in 1931.
1 cup sugar
1 tsp vanilla
1/2 cup hot water
1 tablespoon gelatin
1/4 cup cold water
few grains salt
Soften gelatin in cold water.
Combine sugar and hot water. Boil to soft ball stage (236-238 degrees).
Add gelatin and salt. Beat until stiff.
Add flavoring. Beat thoroughly.
Pour into a square pan that has been dusted with powdered sugar. Dust surface with powdered sugar. Allow to stand until stiff enough to hold its shape.
Cut into strips. Remove from pan and cut into squares. Roll in powered sugar.
Hope you enjoy these. They are so much better than store bought and great on hot cocoa.
Homemade Marshmallows
This recipe makes 64 one-inch marshmallows or 128 half-inch marshmallows.
2 pkg Gelatin, unflavored
1/2 cup Water, cold
2 cup Sugar
3/4 cup Corn syrup, light
3/4 cup Water
2 tsp Vanilla
1/4 cup Sugar, confectioners mixed with:
1/4 cup Cornstarch
Combine the gelatin and cold water in a large mixing bowl. Let the mixture stand while preparing the sugar syrup.
Lightly oil a two-quart saucepan. Combine the sugar, corn syrup, and three-quarters of a cup of water in the saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves. Cover, and bring to a boil. Remove the cover as soon as the mixture boils; cook, without stirring, to 245 F. (firm ball stage). Remove from the heat. Pour the hot syrup slowly into the softened gelatin, combining with a mixer. The entire process should take 15 minutes. Add the vanilla at the very end of the beating process. At this point the marshmallow mixture should be very light and fluffy.
Lightly oil an 8x8x2-inch pan. Sprinkle half the confectioners' sugar- cornstarch mixture over the bottom; pour the marshmallow mixture over this. Chill overnight in the refrigerator.
When you are ready to cut the marshmallows, sprinkle the rest of the confectioner's sugar-cornstarch mixture over the top of the marshmallow. Lift the entire piece out of the pan onto a cutting board. Use very sharp scissors, dipped into cold water periodically, to cut the marshmallow into one-inch square pieces. Roll pieces in the confectioners' sugar-cornstarch mixture; there will be enough left in the bottom of the pan for this step. Let the marshmallows dry on a cooling rack for an hour or two. Store in an airtight container. The marshmallows will stay moist at least three weeks.
Homemade Marshmallows
1/4 cup cornstarch
1/3 cup confectioners sugar
1 envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
Pinch of salt
1 teaspoon vanilla extract
Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8 inch square baking pan and sprinkle 1 tablespoon of the cornstarch and sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.
Sprinkle the gelatin into the water in a small saucepan and let soak for 5 minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.
In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form. Spread the fluffy mixture in the prepared pan and smooth the top. Leave for 2 hours or until set.
With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch and sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar. Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.
Recipe
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