Make Marshmallows

If you've never made your own marshmallows, give it a try. They are much tastier than the store bought kind, and they're fun to make. A batch of homemade marshmallows makes a great gift, excellent s'mores, and a tasty topping for baked yams or sweet potatoes.

Click on any photo to enlarge it.

Ingredients

 * 1/2 cup (125 ml) cold water
 * 3 envelopes (21 g, or about 3 Tablespoons) unflavored gelatin
 * 2/3 cups (157 ml) corn syrup
 * 2 cups (400 g) granulated sugar
 * 1/4 cup (62 ml) water
 * 1/4 teaspoon (1.5 g) salt
 * 1 to 3 tablespoons (15 to 45 ml) vanilla extract or other flavorings (try amaretto, grand marnier, or almond extract)
 * 2 cups (240 g) powdered sugar
 * Corn flour (cornstarch)
 * Confectioner's sugar (powdered sugar)
 * Food colorings (optional)

Steps

 * 1) [[Image:Marshmallows_2.jpg|thumb|Be ready before you begin.]]Collect your ingredients and equipment before you begin working. You'll need them at hand throughout the process.
 * 2) [[Image:Marshmallows_6.jpg|thumb|The cornstarch and powdered sugar mixture.]] Prepare a mixture of equal parts powdered sugar and cornstarch or corn flour.  Mix with a cup or more of each in a bowl and keep it handy.
 * 3) [[Image:Marshmallows_7.jpg|thumb|Sprinkle cornstarch mixture into a well-oiled pan.]] Prepare your pan(s).
 * 4) *Optional: Line your pan with plastic wrap, waxed paper, or baking paper for easier release.
 * 5) *Thoroughly spray the pan or plastic wrap with cooking spray or pour some oil in and spread it all over with your hands or a pastry brush. Make sure the entire surface is well oiled.
 * 6) *[[Image:Marshmallows_8.jpg|thumb|Tilt and tap the pan to coat with cornstarch.]]Dust the oiled surface generously with the cornstarch and powdered sugar mixture. Tap the excess back into the bowl and reserve it for later.
 * 7) [[Image:Marshmallows_3.jpg|thumb|Put gelatin in mixer bowl.]]Pour the 3 envelopes of gelatin into the bowl of an electric mixer.
 * 8) [[Image:Marshmallows_4.jpg|thumb|Add the water.]]Put 1/2 cup cold water into the bowl with the gelatin.
 * 9)  [[Image:Marshmallows_5.jpg|thumb|Gelatin blooming.]]Let the gelatin and water sit for about 10 minutes while you prepare the sugar and corn syrup mixture. The gelatin will "bloom" during this time.
 * 10) [[Image:Marshmallows_9.jpg|thumb|The sugar and corn syrup mixture]]Combine 2 cups of granulated sugar, 1/4 cup water and 2/3 cups corn syrup in a small saucepan.
 * 11) [[Image:Marshmallows_10.jpg|thumb|A dial candy thermometer.]]Bring the mixture in the saucepan to a boil.
 * 12) [[Image:Marshmallows_11.jpg|thumb|A different candy thermometer shows the temperature is almost there.]]Place a candy thermometer in it and watch for the temperature to reach exactly 117°C/244°F (in the soft ball stage).
 * 13) [[Image:Marshmallows_12.jpg|thumb|Pour the sugar into the gelatin and start to mix.]][[Image:Marshmallows_13.jpg|thumb|Early in the mixing process.]][[Image:Marshmallows_14.jpg|thumb|Getting close.]]Pour the boiling sugar mixture into the gelatin mixture and start mixing it at high speed. While mixing, add 1/4 teaspoon salt and beat for at least 15 minutes.
 * 14) [[Image:Marshmallows_15.jpg|thumb|Add flavoring and color at the very end of the mixing.]]Add the vanilla extract or another flavoring at the end of the 15 minutes. Add food coloring, if desired, at this stage, too.
 * 15) [[Image:Marshmallows_16.jpg|thumb|Spread the mixture evenly in a prepared pan.]]Spread the mixture evenly in a prepared pan. It will help to oil your hands, spoon, or spatula before beginning.
 * 16) [[Image:Marshmallows_17.jpg|thumb|Sprinkle more cornstarch on top.]]Sprinkle more cornstarch over the top and, if you want, cover with another piece of plastic or waxed paper and press the mixture into the pan.
 * 17) [[Image:Marshmallows_18.jpg|thumb|Let the marshmallows set.]]Let the marshmallows sit for about four hours at room temperature.
 * 18) [[Image:Marshmallows_19.jpg|thumb|The slab on a cutting board.]]Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled with more of the cornstarch mixture. Sprinkle more cornstarch on the side that is now on top.
 * 19)  [[Image:Marshmallows_20.jpg|thumb|Cut into squares.]]Cut the marshmallow into squares with kitchen scissors or a pizza wheel. You can also use cookie cutters to cut the marshmallows into shapes. Separate the pieces so they don't stick back together.
 * 20)  [[Image:Marshmallows_21.jpg|thumb|Toss gently in more cornstarch.]]Toss the pieces with powdered sugar to keep them from sticking to each other on the cut sides.
 * 21)  [[Image:Marshmallows_22.jpg|thumb|Stack the marshmallows.]]Stack the marshmallows into containers with sheets of waxed paper between each layer.
 * 22) *[[Image:Marshmallows_23.jpg|thumb|Trace container and cut multiple layers of waxed paper.]]As long as the containers have fairly straight sides, you can trace the bottom of the container onto the waxed paper and cut several layers at once.

Tips

 * Watch the temperature carefully for the best marshmallows.
 * Let bowls and utensils soak in hot, soapy water for cleanup.
 * Your marshmallows will take on the shape of your pan. If you want, you can pour them into shaped molds instead.  Be sure they are well oiled and coated with the cornstarch mixture.
 * Oil and dust with cornstarch your hands and any utensils that will come in contact with the marshmallow. It is very sticky.
 * [[Image:Marshmallows_25.jpg|thumb|A heat diffuser on the burner of an electric stove.]]A heat diffuser between the burner and the small saucepan will help the sugar and corn syrup mixture to heat evenly.

Warnings

 * Be careful when you are boiling the sugar, as it can give you a nasty burn.

Things You'll Need

 * 9X9 inch/22cm pan
 * Plastic wrap
 * Bowl
 * Electric mixer with a whisk or beater attachment
 * Candy thermometer
 * Small saucepan
 * Burner diffuser (optional)
 * Kitchen scissors or pizza wheel
 * Waxed paper or kitchen parchment paper
 * Tins or other containers for storage