Tuesday, June 19, 2012

Homemade Marshmallows

Vanilla Marshmallows

I’m giddy right now. I totally made a marshmallow.

Well, a bunch of marshmallows. I feel like a magician or maybe a scientist.

But definitely not a chicken anymore. I’m so excited that my first go at these sugary squares worked out so well.

Marshmallow

Off to a good start. Thank goodness.

Making Marshmallows

Anytime I deal with boiling syrup and a candy thermometer, I get nervous. Really nervous. I think it’s because I don’t feel like I’m in total control of what’s happening. Especially when there are several steps that depend on previous steps being done correctly. And then waiting several hours to find out if the finished product even worked. But I have to say, these were super easy to make.

And even more fun to cut.

Marshmallow

Into circles…

Marshmallow sticks

Rectangles… like buttah

Dusted Marshmallows

And squares…

Marshmallows

I’ve never been much of a marshmallow fan. I could have a bag of marshmallows in the house forever and never think twice about eating any of them.

Until now. Now that I’ve made homemade ones… I am smitten.

Plus, I love the way they feel. So puffy and soft. Definitely a food that’s fun to play with.

Classic Vanilla Marshmallows

These classic vanilla marshmallows are fantastic. The recipe is from the Puffalicious book, Marshmallow Madness.

Marshmallow Madness

Cute, huh!

I know, because I couldn’t help myself. After super success with the basic marshmallow recipe, I couldn’t wait to try another version from the book.

Buttered Rum? No.
Sea Salt Caramel? Nope.
Bubble Gum Marshmallows. I wish.
Maple Bacon? No. I didn’t have any bacon or those babies would be stuffed in my cheeks right now.

Instead I went for a layered marshmallow. Two tone. Two tastes. Too much awesome.

Can you say Peanut Butter and Jelly Marshmallows?

PB and J Marshmallows

Well, you should. Because they rock.

Marshmallows

I was a little skeptical that I could taste the full PB&J effect. But, I was happily satisfied.

They totally taste like peanut butter and jelly. Crazy.

Peanut Butter and Jelly Marshmallows

Puffy PB&J. And I loved them. La-la-loved them.

Here’s the recipe so you can love them too.

PEANUT BUTTER & JELLY MARSHMALLOWS
From Marshmallow Madness by Shauna Sever

Peanut Butter Marshmallow Layer

Bloom Stage
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water

Syrup Stage
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt

Mallowing Stage
2 teaspoons pure vanilla extract
3 tablespoons creamy peanut butter

  • Lightly coat a 9 X 13 inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly.
  • Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
  • In a 1 1/2 quart saucepan, stir together the sugar, 1/4 of the corn syrup, water and salt over high heat.
  • Boil, stirring occasionally until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
  • While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Set the speed to low and keep it running.
  • When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl.
  • Increase speed to medium and beat 5 minutes.
  • Increase speed to medium high and beat 5 more minutes.
  • Increase speed to highest setting and beat 1-2 minutes.
  • Beat in vanilla.
  • Place peanut butter into a small bowl and add a quarter of the batter. Quickly stir until well blended. Scrape the peanut butter mallow back in the mixer bowl with the vanilla batter. Use a large spatula to gently fold the two batters together until mostly blended.
  • Pour into prepared pan, using an offset spatula to quickly smooth it out.
  • Prepare the grape layer.

Grape Marshmallow Layer

Bloom Stage
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup unsweetened Concord grape concentrate, thawed but still cold
1/4 cup cold water

Syrup Stage
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/4 teaspoon salt

Mallowing Stage
1 teaspoons pure vanilla extract
Classic coating (Sift together 1 1/2 cups confectioners’ sugar and 1 cup cornstarch)

  • Make classic coating and set aside.
  • Add gelatin to bowl with cold water and grape concentrate. Whisk together and let soften for about 15 minutes.
  • In a 1 1/2 quart saucepan, stir together the sugar, 1/4 of the corn syrup, water and salt over high heat.
  • Boil, stirring occasionally until the temperature reaches 250 degrees F on a candy thermometer.
  • While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Set the speed to low and keep it running.
  • When the syrup reaches 250 degrees F, slowly pour it into the mixer bowl.
  • Increase speed to medium and beat 5 minutes.
  • Increase speed to medium high and beat 3 more minutes.
  • Increase speed to highest setting and beat 1-2 minutes.
  • Beat in vanilla during the last minute.
  • Pour into prepared pan, using an offset spatula to quickly smooth it out.
  • Sift classic coating evenly and generously over the top. Let set for at least 6 hours in a cool, dry place.
  • Use a knife to loosen the marshmallow from the edges of the pan. Invert on a coating-dusted baking sheet. Dust with more classic coating.
  • Cut into squares or use a cookie cutter. I used a bench scraper and it worked great. Dip sticky/cut edges of marshmallows into the coating and dust off any excess. Or drop several coated mallows in a sieve and shake off any excess.
  • Store in an cool dry place in a pan with the lid slightly ajar to allow air flow. If the mallows resist drying, you can simply dust with more coating for any edges that are damp.

To make Classic Vanilla Marshmallows: follow the directions for the Peanut Butter layer and omit the peanut butter. Pour into the pan and dust with classic coating. Let set for 6 hours. Invert on a baking sheet, dust with more coating and cut into squares. Dust again to cover all sides.

Peanut Butter and Jelly Marshmallows

Enjoy and I hope you make some mallows. It will make you feel smart. And if you’re a little nervous, check out Marshmallow Madness for tons of tips.

101
Susan said...

You did a great job, just two questions since I’ve tried to make these as well, what did you coat your glass pan with before pouring the mixture into it and second, did you coat your cutters with anything before cutting into shapes…these are just a few problems I ran into that hindered my cuts from looking good once completed. thanks

June 23, 2012 02:48 PM
102
Laura Z. said...

I’ve been making marshmallow for so many years really I’ve lost count…but when you announce a few books you where interested on I had to try it so…I ordered mine , fortunately arrived on a few days and voila’, new recipe, new aproach and love it!! Love the combinations. Love the Sea salt caramel marshmallow, you love it!. I’ve become a huge fan of marshmallow and so do my guest, If I where to have a BBQ. they expect the whole entire campfire experience and you can not have marsmallow como out of a bag.

June 23, 2012 07:47 PM
103
Jacinta said...

Loving your marshmallow recipe . Just blogged about my crafty weekend with my girls. I love all the crafty things. So relaxing and great fun :)

June 24, 2012 06:38 AM
104
Alison@wifemeetslife said...

I have been waiting until winter to try this (can you say peppermint spiked hot chocolate with homemade marshmallows?!) but the pb&j version I might have to do sooner! They look amazing.

June 24, 2012 08:50 AM
105
Betty McG said...

I was like you, I could buy a bag and not touch it until it had to be tossed out. Two years ago several bloggers did some marshmallow recipes and I made one for a neighbor. Wow, homemade is so different. I’ve made so many flavors, used crushed candies or toasted coconut or nuts or cocoa powder as a coating. Last winter I discovered Beer marshmallows. I wanted to send you some, to toast and put on Biscoff cookies! (A good sipping beer does not always make a good marshmallow, you can also use wine or Lillet.) Mmmm, toasted peanut butter and jelly marshmallows on Biscoffs……or Biscoff marshmallows coated in crushed Biscoffs!

Martjan-check the Internet for a homemade replacement for corn syrup. The recipes I’ve seen are corn free. You can also substitute Lyle’s Golden Syrup. Agar agar can be used but it varies in strength, and must be heated to set up. Use agar agar from a professional supplier. I wasted a lot of ingredients before I found out that the Asian brands have an off taste with the amount used for marshmallows.

June 24, 2012 03:14 PM
106
Riley said...

Those look so good! I feel the same way whenever I make any kind of candy – like a magician!

June 24, 2012 08:21 PM
107
Jonnelle said...

Oh yum! They’re so pretty too!

June 25, 2012 11:57 AM
108
Kiki Craig said...

Would like to make just peanut butter flavored ones…for s’mores. Do I just double the PB batch and omit the jelly batch?

June 25, 2012 02:32 PM
109
Amy said...

Now you’ve done it. I’m going to spend hours trying different flavors. Thanks, I think!

Have you ever tried the dark chocolate covered homemade marshmallows from Schwatz Candy? I can’t recommend them highly enough. http://schwartzcandies.com/ And, their choc. covered grahams, and their non-pareils — I’ve been buying from them for over 40 years–the best!

June 25, 2012 03:48 PM
110
Morgan said...

Bakerella, what is the classic coating? I’m getting ready to try and can’t seem to find a formula anywhere….

June 26, 2012 09:08 PM
111
sweetsugarbelle said...

I love it that even the cover is puffy =) I need to work out of my chicken. I love this book!

June 27, 2012 02:06 AM
112
Kaci said...

I made marshmallows from scratch one time. They stayed fresh and edible for a long time. They were so delicious. When you roast them for s’mores the outside of them turn this goldey delicious crustiness that is awesome. I can’t explain it. Soo good though!

June 28, 2012 03:08 PM
113
julie said...

I make my marshmallows at Christmastime with a couple of drops of cinnamon oil. Then when they are spread in the pan, I marble them with edible copper powder mixed into a tablespoon of Kahlua-coffee liquor. I sprinkle the top of the marshmallows with cinnamon-sugar mixture, and roll them in powdered sugar when they are dried a few hours. They are so delicious and great for gift giving.

July 4, 2012 05:12 PM
114
Melanie said...

Very inspiring. I’m a little overwhelmed by the thought of all the stickiness.

July 4, 2012 10:29 PM
115
Live a Sweet Life said...

Cool idea to make homemade marshmallows. Apparently there are many more flavors of marshmallows then I ever thought possible. Thanks for the inspiration!!

July 8, 2012 02:54 PM
116
Dee said...

Thanks do much for the recipe!! Have you ever tried it with agar flakes? My family is vegetarian and gelatin free marshmallows are so hard to find!

July 11, 2012 12:05 AM
117
AliceinBakingland said...

Wow – what a beautiful post and love the flavours! So having a goat marshmellows this weekend!

July 11, 2012 01:40 AM
118
Rob Johnson said...

Looks delicious! What a great taste and food texture these must have, thanks!

July 26, 2012 02:41 PM
119
Mehwish said...

this looks seriously good!
Is it ok to use dark corn syrup instead of light?

July 27, 2012 04:33 PM
120
softballchic said...

the pb and j marshmellows looked amazing there like lunch of the future since its pb and j in a little cube. and i have a question for u bakerellla. where does ur inspiration come from

August 2, 2012 06:25 PM
121
Lisa Montalva said...

I love your site. Love what you make. I am a marshmallow freak and going to try and make them for my readers…oh goodness!!! :) Let you know how it goes. Lisa

August 9, 2012 10:35 AM
122
Donna said...

Amazing post…amazing site…amazingly well-crafted!…Just wanted to “second” the comment above from the person mentioning Lyle’s Golden Syrup as a suitable substitute for those wishing/needing to avoid corn syrup…It is thicker…and sweeter…so keep this in mind when converting recipes!

Intrigued as all get out about the Christmas ‘mallow a reader described with edible copper powder, cinnamon oil and Kahlua-ish liquor…Where might one procure copper powder?..How does it affect taste and texture?…

August 9, 2012 05:38 PM
123
Jessica said...

These look fantastic! I want to make these asap! My little family is vegetarian and the ones you buy at the store have gelatin in them. My 16 month old is about to have his first s’mores thanks to you! :)

August 14, 2012 01:56 PM
124
Norma DuMont said...

Never tried a homemade marshmallow before!! they look soo good!! will have to try!!

August 19, 2012 02:25 PM
125
shafriza said...

Hi.. I tried this recipe today and was really happy that it looked just like yours. I did the basic one and coated it with basic coating. rested it for 6 hours and cut it. coated it and it was nice and soft… but after some time it all stared to stick together and when i tried gently pulling it away it started to break as it had got really soft. Maybe i have done something wrong… i would like to try it again but is there any suggestions you can give me as to why this might have happened?

December 11, 2012 12:29 PM
126
Bet said...

to the person who didn’t have corn syrup on hand or fot those who’d rather not use it, try this link, maybe they will work. :) http://www.ehow.com/info_8105085_corn-syrup-substitutes.html

January 21, 2013 11:13 AM
127
Anonymous said...

You recipie sucks it solidified before I could even pour it into the pan and it wasn’t even enough to cover half the pan.

January 28, 2013 01:19 AM
128
Lantana said...

Mmmm…….. Those look so fluffy and light. I have never had homemade marshmallows but I am sure that they are 1,00000 times better than the sticky store-bought kind. :-)

February 7, 2013 10:09 AM
129
Lily said...

Made these and brought them to school. Everyone thought they were so cool! Thanks so much, BTW I love ur blog!

April 22, 2013 09:40 PM
130
Jane said...

Love this idea!

May 29, 2013 09:49 PM
131
miriam montag said...

Very nice flavors. These were a HIT!

August 17, 2013 02:59 PM
132
pastel said...

siiiii

August 28, 2013 07:08 PM
133
Lydia said...

Look So great!

March 28, 2014 03:50 PM
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