Recipe for DIY Marshmallows

posted in: DIY | 1

As part of my Happiness Project, every month—since February 2018—my twins boys and I do a fun craft project. In October, we selected two recipes, one for DIY marshmallows and another for homemade doggie treats.

While we—mostly—followed the dog treat recipe to the letter and only made some adjustments for an ingredient we were missing, the DIY marshmallow recipe was a compilation of various recipes from around the internet.

In the end, we had created a brand new recipe.

I liked the end product very much, the kids liked them as well. However, true confirmation came when my four-year-old granddaughter—who has become a marshmallow aficionado —them…and liked them—even though we had forgotten the vanilla extract. In order to make up for this “oops”, I rolled the marshmallows in powdered sugar peppered with ground cinnamon. She was none the wiser and loved them all the same. Whoop

Note: The powdered sugar helps the marshmallows not to stick together into a mushy mess. Although, I deal with the mush because I like my marshmallows not sugar-coated

 

Marshmallows

I have always had a “thing” for marshmallows—a treat that we call guimauve in France. When I was a child, I recall a candy store in my town, right on the biggest plaza by the cathedral. They had a machine which would stretch the “guimauve” until it was square shaped and made into long strands a couple feet in length and an inch in thickness.

There were a variety of flavors and colors: from white to pink and even yellow, with each color had its own flavor.3

Once in the States, one of my aunts sent me some from that exact store. It was such a thrill to open my care package and see some pastel colored marshmallow “sticks” peeking out of a transparent plastic bag.

Since that time, I have been fascinated by the idea of making my own marshmallows. Although the idea was birthed decades ago, I finally realized it this month. While we were not as fancy as the candy store and our marshmallows were nowhere as pretty, it was nonetheless quite fun.

 

DIY Marshmallows: Notes and Tips

These marshmallows are made with gelatin. I use Vital Proteins gelatin—the green container. I would also use Great Lakes gelatin. I trust these two companies although I do prefer Vital Proteins.

I also used some milk. If you want your marshmallows dairy-free, you can substitute plain water.

Now, a thermometer would be VERY useful. I had one but it was far from accurate. Its initial reading said 105 and there was no way my kitchen was that warm. Soooooo, it was pretty much useless. The good news is that you can still make DIY marshmallows without one. I removed my pan from the stovetop when my sugar-milk-water mixture started boiling and rising. I assume my concoction was around 220 Fahrenheit.

Even though you can use a hand mixer, I used my stand mixer which was very convenient.

DIY Marshmallows

 

DIY Marshmallows: Recipe

Line a 9×13 baking pan with parchment paper. Lightly coat the bottom and sides with some oil. Also, coat an additional sheet of parchment paper—it can be smaller than the first one and it will be used as a cover for the marshmallows.

In a bowl—or your stand mixer container—place half a cup of water.

Sprinkle the gelatin on top and set aside.

In a saucepan, place the remaining water, the milk, and the sugar.

Place on the stovetop, on medium-low, and mix with a whisk until the sugar is dissolved. At this point, you no longer need to mix but you must keep a watchful eye on this mixture.

You should cook this mixture until it reaches 220 degrees on a themometer—or until you get a boil and the mixture starts increasing.

Quickly start your hand-mixer—or your stand-mixer—and pour the hot sugary mixture on the gelatin-water mixture in the bowl. Starts slow to avoid flinging out liquid and gelatin everywhere. Slowly, as it thickens, increase the speed until you are at the maximum.

Add the vanilla extract.

Beat until your mixture becomes thick and white.

Turn off the mixer and very quickly, pour it in the prepared pan.

Place the oiled wax paper on top and flatten with your hand.

Leave it like this—with the paper on top—for a few hours or until set. We left ours overnight.

When set, gently peel the parchment paper, remove the marshmallows from the pan and cut into squares. Roll them in some powdered sugar or some cornstarch.

Store your marshmallow in a container with a tight-fitting lid. We stored ours in the fridge.

Enjoy.

Since my granddaughter liked our DIY marshmallows so well, I plan on making some for her to place in her Christmas stocking.

DIY Marshmallows

DIY Marshmallows

Ingredients

Instructions

Line a 9x13 baking pan with parchment paper. Lightly coat the bottom and sides with some oil. Also, coat an additional sheet of parchment paper—it can be smaller than the first one and it will be used as a cover for the marshmallows.

In a bowl—or your stand mixer container—place half a cup of water.

Sprinkle the gelatin on top and set aside.

In a saucepan, place the remaining water, the milk, and the sugar.

Place on the stovetop, on medium-low, and mix with a whisk until the sugar is dissolved. At this point, you no longer need to mix but you must keep a watchful eye on this mixture.

You should cook this mixture until it reaches 220 degrees on a thermometer—or until you get a boil and the mixture starts increasing.

Quickly start your hand-mixer—or your stand-mixer—and pour the hot sugary mixture on the gelatin-water mixture in the bowl. Starts slow to avoid flinging out liquid and gelatin everywhere. Slowly, as it thickens, increase the speed until you are at the maximum.

Add the vanilla extract.

Beat until your mixture becomes thick and white.

Turn off the mixer and very quickly, pour it in the prepared pan.

Place the oiled wax paper on top and flatten with your hand.

Leave it like this—with the paper on top—for a few hours or until set. We left ours overnight.

When set, gently peel the parchment paper, remove the marshmallows from the pan and cut into squares. Roll them in some powdered sugar or some cornstarch.

Store your marshmallow in a container with a tight-fitting lid. We stored ours in the fridge.

Enjoy.

http://www.florencewitt.org/diy-marshmallows

  1. One Year of Crafts [with my Kids] - Florence

    […] As to the marshmallow recipe, it became a composite of various recipes. We forgot the vanilla extract but they still tasted yummy—my four-year-old granddaughter marshmallow expert agreed. I did roll them in some powdered sugar with a hint of ground cinnamon. Grandma earned some major brownie points with this recipe. You can find our recipe here. […]

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