Homemade Marshmallows

"You can make those?!?" is the response I got when I said I was planning on making homemade marshmallows.  I didn't know that either, until a few years ago when I stumbled upon a recipe, made them, and was like "Holy Cannoli Batman!!" #Nevereatingstoremarshmallowsagain.

They are sweet, soft, fluffy and just melt in your mouth.

I got this particular recipe from Shauna Sever's book, "Marshmallow Madness: Dozens of Puffalicious Recipes".  First off, I knew I would love this book the second I read the word "puffalicious" in the title.  Secondly, this book isn't just for plain old marshmallows. There are margarita marshmallows, maple-bacon marshmallows, birthday cake marshmallows - basically anything that you can dream of.

While the prep only takes about a half hour to 45 minutes, it takes the marshies a few hours to set and be ready for eating.  I made mine around dinner time, and let them set all night and the next day until I got home from work.

One of my favorite things about Shauna's marshmallow recipes is the way that she breaks down the different "sections" of the marshmallow construction.  She starts with the "Bloom" which is the gelatin and water mixture.  This is what gives the marshmallows their shape and texture.  Next is the "Syrup", a mixture of corn syrup, sugar, water and salt, which is the flavor base in her recipes.  Finally, the "Mallowing".  Here, you will combine the Bloom and the Syrup in your stand mixer and let them work their magic.  This is where you can add any extra flavors.  In this case, I just added vanilla extract.
Fun Fact: this is only science lesson that I will pay attention to.

The Bloom!

The Syrup!

The Mallowing!

The finished product!

The Bloom:
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
The Syrup:
3/4 cup granulated sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt
The Mallowing:
2 teaspoons pure vanilla extract
1/2 cup Classic Coating (see note), plus more for dusting
**I did not use her Classic Coating this time around. I just used powdered sugar.

Prep a baking sheet by lining it with wax paper and coating it with powdered sugar.  Set aside.

Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.

Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in
a medium saucepan over high heat. Boil, stirring occasionally, until the
temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn
syrup into the bowl of a stand mixer fitted with the whisk attachment.
*I used the paddle attachment as you saw above

Microwave the gelatin mixture on high until completely melted, about 30 seconds. Pour
it into the stand mixer's bowl. Set the mixer speed to low and keep it running.  When the syrup reaches 240°F, slowly pour it into the mixer's bowl.

Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla.  The finished marshmallow will be opaque white, fluffy, and tripled in volume. Pour it into the prepared

pan, using an offset spatula to smooth it into the corners. Sift coating/powdered sugar evenly over the top of the marshmallows.  Let set for at least 6 hours in a cool, dry place.

When you are ready to serve, loosen the edges of the marshmallow sheet with a knife, and slice into squares.  Cover the sticky sides of the marshmallows with powdered sugar and enjoy!

Link to this recipe and Shauna's blog, Piece of Cake, HERE!