Homemade Marshmallows

I know, I know – I’ve been another couple of months MIA. I feel like it’s been one sickness after another around here since the New Year, and I’ve just been in kind of a funk as far as cooking in the kitchen is concerned. Sticking to my old stand-by’s…and not trying anything new or out of my comfort zone. I’m doing my best to “shake it off” though, and crossing out something on your “want to make from scratch” bucket-list is always a great place to start!

Marshmallows were at the top of that list for me. With as often as we make s’mores around here, a big fluffy homemade marshmallow would be just the ticket to elevate them to the next level. You can control the thickness and shape, and you know precisely what is going into them…something that’s not so easily accomplished with the store bought variety. Not to mention the fun you could have experimenting with flavors and colors!

A stand mixer is pretty much required, as it requires quite a bit of time whisking the mixture to the perfect cloud-like consistency. It’s minimal hands on work – heating up the sugar syrup and blooming the gelatin. Then it gets a spin in the mixer, and a good amount of cooling time before cutting and enjoying. Which, is of course always the hardest part.

They turn out perfect every time, and are a delightful little gift packaged up in a pretty cellophane bag. They also hold up really well to a good roasting, they’re more substantial then your average marshmallow – which tend to just want to slough off the stick. And, they keep for three weeks! Not like they ever last that long around here.

Source: adapted from King Arthur Flour and Alton Brown

One Comment

  1. Kristina
    Posted February 18, 2016 at 10:52 AM | Permalink

    I’m glad that you’re back. This recipe looks fun to try. We do s’mores around here too.

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