With all the time I had on my hands this weekend without a baby around I decided to try out a recipe that has been waiting in the wings for a while. Homemade Marshmallows. We have a carton of watermelon flavored sugar (for cotton candy) left from my baby shower over the summer and it has been just begging me to make some kind of candy out of it. When I came across a recipe for marshmallows I figured it could be a great application for some sweet watermelony goodness.
Some google research found there are two types of marshmallow recipes. With and without egg whites. While the egg whites would potentially make a fluffier marshmallow, I decided on a recipe without as 1, I had farm fresh eggs thus no pasteurization and 2, raw eggs scare me. Note, that I omitted the vanilla in my marshmallows as I didn’t think it would go well with the watermelon flavor. The recipe below is for plain marshmallows.
The marshmallows came out light and tender with just a hint of watermelon flavor. They were pretty good straight from the container but AWESOME toasted over the burn pile Steve created that afternoon. Like melty toasty caramelized watermelon candy. Mmmmmmmmm. Almost worth making another burn pile just to eat more.
On a side note, the corn syrup and sugar combination in the pot is beautiful! It sparkles like pink gemstones. It also reminded me of pink Jelly Shoes. Those little kid shoes that were so popular when I was a wee one.
The recipe is very easy to make with the hardest part being keeping from touching the mixture as it is STICKY!
Oh and do make sure you use lots of powdered sugar on the finished product to keep it from sticking and give it the full 12 or more hours to set. Or the middle may end up looking like this.
adapted from Barefoot Contessa Family Style
- 3 packages unflavored gelatin
- 1-1/2 cups granulated sugar
- 1 cup water (split into 2, 1/2 cup portions)
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 Tablespoon pure vanilla extract
- Confectioners’ sugar for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat. With the mixer on low speed slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is thick and about triples in size, about 7-8 minutes. Add the vanilla and mix thoroughly.
Spray a 9×13 inch non-metal baking dish with cooking spray. Generously dust with confectioners’ sugar. Pour the marshmallow mixture into the pan using an oiled spatula, smooth the top and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out (at least 12 hours).
Use a small sharp knife to loosen the edges of the marshmallow from the pan. Turn the marshmallows onto a board (lightly dusted with confectioners sugar) and cut them in squares. A pizza cutter works well. Dust the sides of each marshmallow with more confectioners’ sugar.