I know we’re all feeling a little overwhelmed with all these lockdowns this last year. And depending on where you live, you might just be locked down again…. as we are. It’s so hard right now to think of healthy eating and healthy lifestyle and all that nonsense… sometimes you just need a cheat! And if that’s the case for you right now, boy have I got the thing for you.
Marshmallows! But not just any marshmallows, I’m talking about the ones you make from scratch with just a few ingredients and OMGoodness are they amazing. They are so much less sweet than store bought and so easy to make you’ll be making them EVERY weekend!
They melt faster and softer and they are… well…. they are extremely edible… one. after. the. other.
I know, they aren’t the most photogenic and the cinnamon ones actually started to sweat a little, unlike all the other flavours so they look a little wet, but trust me when I say they were still delicious. I think it was the spiciness of the cinnamon that made them this way… so there was a little extra sugar…. it was so tough to handle... :0 just had to lick my fingers more.
Seriously though, in an afternoon you can have several batches of these whipped up and they stay so well in the freezer or just in a container on a shelf. They are after all basically sugar. I made these before and so just followed my previous recipe I’ll repost here to make it easy. This time I had some cool flavours. Peppermint, if you overdo it with that flavour like I did they’ll taste like scotch mints and be amazing when roasted. Sweaty cinnamon ones — delicious! I also made some butterscotch ones where I smashed a SKOR bar into bits and blended it in…. so absolutely amazing…. and finally plain with a little vanilla added.
We kept talking about how off the charts these would be as S’mores and YUP that’s next on the list. But I digress….. just make them, enjoy a bit of sugar and never buy these again!
Marshmallows
- 1/2 Cold water
- 3 Tablespoons plain gelatine
- 1/4 teaspoon salt (pinch)
Place these ingredients in a mixing bowl and let bloom while you cook the following in a saucepan.
- 1/2 cup water
- 1 Cup corn syrup
- 1 1/2 cups sugar
Various flavours can include but aren’t limited to…. peppermint, Anais, butterscotch, chocolate, cinnamon, coconut, raspberry. Just keep in mind that things like cocoa powder will weigh down and impact the fluffiness of the marshmallows. Using flavouring will help them to maintain their fluffy texture. The list is pretty much endless.
Place all ingredients into a small saucepan and bring to a boil over medium heat. Attach a candy thermometer and let it bubble until it reaches 245 degrees F.
While this is all boiling and blooming spray a 9 x 11 cake pan and dust liberally with icing sugar.
Once the sugar mixture comes to temperature pour slowly into the mixer and start on low initially making sure it doesn’t splatter. This is where you can add any flavourings. Then bring to high speed and let it mix until the marshmallow is pulling from the sides of the bowl and cooled.
Using a greased spatula pour into the prepared pan, level out the mixture and place in freezer for at least an hour or overnight to make cutting them easier.
Liberally sprinkle icing sure on the top of the marshmallow and pull onto a sheet of parchment paper. You can cut these with a sharp knife (greased) or simply with a pizza cutter. Make sure that you dredge the sticky edges in the icing sure to help keep them from sticking together.
Store in sealed containers in refrigerator or freezer. Honestly they won’t last long.
