These marshmallows are seriously tasty. They were a lot easier to make than I was anticipating but I did have to borrow a friend’s hand mixer, which is a kitchen appliance I don’t own. It would probably take too long to do by hand, assuming it was even possible. We made these marshmallows the night before Solstice to toast over the bonfire we had out at Oliver Lake and have had many hot chocolates with marshmallows floating in them. That’s probably my favourite way to have them!
It’s not hard to find a recipe for homemade marshmallows and I found a perfect one at the blog, Out of the Box Food, an awesome blog that shows you what’s in commercial processed foods and offers whole food/ homemade alternatives. I love the maple and vanilla flavour in these marshmallows and the best part is not using corn syrup or petroleum products, which we don’t consume here! I’m going to share the recipe because I have a bit more instruction I’d like to add from Paxye’s and then my own experience.
I only want to make one extra note: Next time I would put them into a larger dish so they aren’t quite so thick. I used an 11 x 7 and might try 13 x 9 next time. I ended up cutting many of these in half so they would be easier to handle when we made smores.
- 2 tbsp Gelatin
- 1/2 cup Cold Water
- 1 cup Maple Syrup
- 1/4 cup Water
- 1/2 cup Sugar
- 1/2 Vanilla Bean (or a tsp of Vanilla Extract added to the finished syrup)
- Butter and Icing Sugar or sifted Cocoa for preparing dish
- Butter baking dish very well and then dust evenly with icing sugar to prevent the marshmallows from sticking.
- Pour gelatin and 1/2 cup cold water into large mixing bowl. Let sit 10 minutes.
- Meanwhile, pour maple syrup, 1/4 cup water and sugar into saucepan. Split vanilla bean, scrape seeds into syrup mixture and then add vanilla bean pod.
- Cook syrup mixture over medium low heat. When mixture begins to boil, set timer for 11 minutes and continue to cook without stirring.
- After 11 minutes, remove syrup mixture from heat and discard vanilla bean pod.
- With a hand mixer or stand mixer, gently mix gelatin to break up for about 3 seconds. Then with mixer running on low, slowly add hot syrup. Mix on low for 1 minute, then increase to high and beat 10 minutes more.
- Pour mixture into the prepared dish. Wet hands to prevent sticking and spread mixture evenly in dish.
- Lightly sprinkle powdered sugar on top of marshmallows and let sit for four hours or more. (Or less if you can’t wait, they’ll be a bit jiggly but easy enough to handle. Some of my pictures are before they were more hardened.)
- Cube or cut with a cookie cutters as you like. My new friend, Joan, suggested cutting them them into snowflake shapes. I think that would be lovely!
I can’t wait to make them again for our New Year’s Eve party in (remote boat access only) Oona River!