Make the ooey-gooey goodness of marshmallows in your own home!
Lindsey Hargett shares her recipe, and even some ways to switch it up.
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.
Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a 2-quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. You do not need to stir this mixture. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture
reaches 240 degrees F, approximately 7 to 8 minutes (cook for longer if needed; this mixture must reach exactly 240 degrees- no more or less)! When the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of
whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a knife dusted with the powdered sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
After adding the vanilla, pour in 2 tablespoons of Nutella that has been heated in the microwave to thin. Mix for 30 seconds in the mixer. After you have poured the marshmallow mixture into the pan, gently swirl in 2 more melted tablespoons of Nutella on top.
Substitute lemon extract for vanilla extract in the last step.
Make a berry syrup by mixing 1 cup of your choice of berries with ½ cup of sugar in a small saucepan. Bring to a boil, and let boil for 6-7 minutes. Swirl on marshmallows once they have been poured into a pan.
Follow Lindsey on Instagram @lkhargett