Our family celebrates Easter which is right around the corner. I've been making marshmallows for a few weeks, trying out different ingredients and techniques. I wanted to avoid corn syrup so I experimented with honey, but the color and texture were off. And, I tried the classic technique heating the sugar, using a candy thermometer, and adding the hot syrup to whipped egg whites but thought there could be a simpler way. Then, I discovered a recipe on food.com (crypixie83). My hats off to the originator because this is the easiest marshmallow recipe. I've tweaked my recipe a tiny bit. Here's how to make sweet marshmallows with a pillowy loft suited for Peter Rabbit.
Tips
I used Great Lakes brand gelatin in the orange can which is my gelatin of choice because it's grass-fed, but Knox brand was in original recipe and will work well too.
You can use a cookie cutter dipped in powdered sugar (to prevent sticking) or you can use a knife to cut into squares.
I rolled my marshmallows in coconut and would also try a mixture of powdered sugar and cinnamon or cocoa powder for a twist.
Ready, Set, Go!
2 cups sugar, granulated
1/2 cup water
2 tablespoons gelatin (soaked in another 1/2 cup water)
2 teaspoons vanilla extract
pinch salt
powdered sugar for dusting
coconut, shredded and unsweetened for coating
1. Lightly grease a 9 x 13 pan with coconut oil, then line with parchment paper, and dust with powdered sugar. The oil helps the parchment paper stay in place, and the parchment paper ensures the marshmallows will come out easily. It's worth this extra step.
2. Combine the granulated sugar and 1/2 cup water in a large sauce pan and dissolve over medium heat. Meanwhile, add gelatin to the other 1/2 cup of cold water and set for one minute to bloom. Then add the gelatin to the dissolved sugar and bring to boil. Be careful: when it comes to a boil, it will quickly froth up so take it off the heat immediately. Pour into a large mixing bowl to cool for about 15 minutes, just so it settles down a bit.
3. Add the vanilla and pinch of salt and beat with an electric mixer, starting slowly at first and increasing to high, for a total of 15 minutes. The mixture will have doubled in size and be fluffy. Taste it at this stage because it's so delicious!
4. Pour into prepared pan, level off, and let it sit until firm to the touch and not sticky. The length of time depends on the weather and may only take a few hours. Mine set on the counter for 24 hours before I had time to cut.
5. Cut into desired shapes and gently roll in coconut or your choice of coating. If there are any left over, store in an airtight container for a few days.
Hop, Hop, Hop!