A homemade marshmallow should not be considered within the same food realm as its store-bought counterpart – which, don’t get me wrong, I love as much as the next nostalgic camper, but imagine a world in which a marshmallow did not need to be scorched by bonfire in order to taste like a marshmallow. I can’t believe I am actually saying this, but a homemade marshmallow does not even need to be s’mored… but if you have a kitchen torch, it cant hurt to bring a little bit of summer into these cold and dreary winter days. A big bowl of hot chocolate pairs nicely too.
Homemade Marshmallows
Yield: 25 2in squares (aka a lot of marshmallows)
Ingredients
- 4 envelopes powdered gelatin
- 1 cup icy cold water
- 3 cups sugar
- 1 cup honey
- ½ tsp kosher salt
- 2 tsp cinnamon
for dusting:
- 1 cup confectioners sugar
- ½ cup cornstarch
Instructions
- Line a 13x9 inch rimmed sheet pan, letting excess parchment hang over long edges, spray very lightly with cooking spray and set aside.
- Whisk gelatin and cold water together in the bowl of an electric mixer (have the whisk attachment ready).
- Combine sugar, honey and 1 cup of warm water in a medium pot, mixing thoroughly in order to get all of the sugar wet.
- Boil sugar over high heat (without stirring) until it reaches 235˚F on a candy thermometer, about 8 minutes.
- Pour sugar into gelatin with mixer on low. Raise the speed carefully and whisk on medium/high until glossy white and the bottom of the bowl is warm but not hot, about 10-12 minutes.
- Add salt and cinnamon and whisk just to incorporate.
- Spread mixture into pan, fold parchment over top and let set, at room temperature, overnight.
- Remove from pan: Combine confectioners sugar and cornstarch. Use a sieve to generously dust top of marshmallows and invert onto a cutting board. Cut into squares with a knife or use a cookie cutter to make fun shapes. Toss each piece in sugar/cornstarch mixture (tapping to remove excess).
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