Making homemade treats that never in a million years I would ever think of making. Case in point here – who needs to make their own marshmallows? I used to be very wary of making these babies from scratch. I mean, who really needs to make these from scratch? I was totally inspired by my friend and colleague Eve, who gifted us with homemade marshmallows this year for Hanukkah. They were totally delicious and didn’t last long around here. In fact, they were gone in 60 seconds once I opened the bag.
Nonetheless, here you have a neater looking end result. Reason why? I was super careful with coating the cookie cutter with non-stick spray and dipping it into powdered sugar. This is KEY to the perfect marshmallow cut with a clean edge. The next thing I learned on the second go-around is PATIENCE. Lately, I have a lot of it because I’m still waiting for a normal life again. You too? Oh good. I’m not the only one.
Now, what does funfetti have to do with these marshmallows? I’m going to be very honest here. Funfetti turns everything you make into a party. I loved adding these beautiful stars into the sticky marshmallow batter. They not only added the pretty colours, but also a sweet crunch to each bite.
Mix some water and gelatin and set aside. Then heat sugar and corn syrup until it boils, cook for one minute and then carefully pour this mixture into your handy stand mixer. Then the magic begins after just 5 minutes. Once you have that beautiful, sticky, marshmallowy fluff you’re going to spread it into a prepared pan, cool and cut into shapes. EASY PEASY.
- When combining the sugar, water, and corn syrup in your saucepan only stir it until the sugar is dissolved. Once it reaches that point, don’t stir it again until it has come to a boil. Then continue boiling or exactly one more minute. THIS IS THE REASON YOU WON’T NEED A CANDY THERMOMETER. If you do happen to get sidetracked and stir it, you risk crystallizing your sugar which leaves little crunchy bits in your marshmallows. This really isn’t the end of the world, and we have much bigger things to worry about – you just won’t have a smooth mixture.
- DO NOT add your extract until the very end of the process. If you do, the marshmallow batter will not whip properly.
- Be sure to spray or oil your hands before working with the whipped marshmallows. This makes it spreading the mixture into your pan a breeze. Use vegetable oil and not olive oil.
- I think I have already said this but DON’T RUSH them. Marshmallows need to set completely open to air on your counter in order to firm up. Trust me. You won’t be disappointed.
- When it comes to finally cutting your marshmallows, be very generous when dusting the cutting surface with powdered sugar. These marshmallows are super sticky! The same goes with dusting your cookie cutters with plenty of powdered sugar.
- 2 envelopes powdered unflavored knox gelatin
- 1 cup granulated white sugar
- ⅔ cup light corn syrup
- ⅛ teaspoon sea salt
- 2 teaspoons pure vanilla (you can also use other flavoured extracts)
- funfetti sprinkles
- neutral cooking spray - not olive oil
- powdered sugar for coating pan and marshmallows
- Spray a 9x13-inch baking pan with nonstick cooking spray (not olive oil). Dust the pan generously with powdered sugar, tapping the pan and shaking out any excess.
- Put ⅓ cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is incorporated with the water. Let this mixture soften while you prepare the sugar syrup.
- In a heavy saucepan, combine the granulated sugar, corn syrup, salt, and ⅓ cup water. Place over moderate heat and bring to a boil, stirring just until the sugar is dissolved. Continue boiling without stirring for one minute.
- Remove the saucepan from the heat and let stand for 10 seconds.
- With the mixer on low speed, pour the hot sugar syrup into the gelatin in a thin stream down the side of the bowl.
- Carefully increase the mixer to the highest and beat 5 minutes, until the marshmallow forms a thick ribbon when the whisk is lifted. With the mixer on low speed, beat in the vanilla extract and funfetti just until incorporated.
- Scrape the marshmallow into the prepared pan and use wet or oiled fingertips to spread it evenly and smooth the top.
- Let it set on the counter, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips. This will take at least 4 hours or better yet, overnight.
- When ready to cut, dust your cutting board generously with powdered sugar. Using a rubber spatula, pull the sides of the marshmallow from the edge of the pan as well as the bottom of the pan. Invert onto the cutting board. Dust the top with powdered sugar. Spray a cookie cutter or knife with nonstick spray and dust with confectioner’s sugar to prevent sticking, then cut out marshmallows into desired shapes.
- You can store marshmallows llayered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for up to one month.