Gourmet Marshmallows Recipe

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Give loved ones the gift of delicious homemade marshmallows.

Photo by Hearst Communications Inc.

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Ingredients

Vegetable oil, for oiling pan
1/4 cup powdered sugar
1/4 cup cornstarch
1 cup cool water, divided
2 envelopes (1/4 ounce each) unflavored gelatin
1-1/2 cups sugar
2/3 cup light corn syrup

Directions

Brush the bottom and sides of an 8-inch square baking pan with oil. Cut an 8-by-12-inch sheet of parchment paper, and line the pan so it covers the bottom and two opposing sides. Brush the parchment paper with oil.

In a small bowl, sift together powdered sugar and cornstarch, and whisk to blend. Coat parchment paper in pan with half the mixture. Set remaining mixture aside.

Fill a large bowl with 1/2 cup cool water, and sprinkle gelatin over the top. Set aside.

In a medium saucepan fitted with a candy thermometer, combine sugar, corn syrup, and remaining water. Bring to a boil over high heat. Reduce heat to medium, and cook until mixture reaches 240 F, about 7 to 10 minutes. Remove from heat and set aside.

Using an electric mixer, beat gelatin mixture on low for 30 seconds. Add boiled mixture in a slow, steady stream, pouring down the side of the bowl. Beat on high until mixture is thick and ribbon-like, and has doubled in volume, about 12 to 15 minutes.

Pour batter into prepared pan, and smooth using dampened fingers. Sprinkle remaining powdered sugar mixture over the top, and let rest, uncovered, in a cool, dry place for 4 to 24 hours.

Invert marshmallow onto a dry surface, and discard parchment paper. Using a clean, dry pastry brush, dust excess powdered sugar mixture from the top onto the work surface. Dust a knife with the excess mixture, and cut the marshmallow into 12 squares measuring 1 3/4 inches (you'll have a bit extra). Dip the cut edges of the marshmallows in the excess powdered sugar mixture on the work surface.

Place 3 marshmallows in each bag, and attach an identification tag with decorative ribbon.

Variations:

Peppermint Marshmallows: At the end of Step 4, add 1 teaspoon mint extract, and beat for 30 seconds.Chocolate Marshmallows:After Step 1, mix 6 tablespoons cocoa and 3 tablespoons hot water in a small bowl until a smooth paste forms, and set aside.
In Step 2, sift 1/4 cup cocoa with powdered sugar and cornstarch.
In Step 5, beat the cocoa paste into the gelatin mixture before adding the boiled mixture.Lavender Marshmallows:Before Step 1, bring 1 cup water and 2 tablespoons dried lavender to a boil in a small saucepan over high heat.
Set aside and let steep for 20 minutes.
Strain and reserve the liquid; discard the lavender.
In Steps 3 and 4, use lavender water instead of cool water.Coffee Marshmallows:Before Step 1, dissolve 6 tablespoons instant espresso in 1 cup boiling water in a small bowl, and set aside to cool to room temperature.
In Steps 3 and 4, use the espresso instead of cool water.

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Homemade Gifts for the Holidays
Reprinted with permission from Country Living Christmas Joys: Decorating, Crafts & Recipes, © 2015 by Hearst Communications, Inc., an imprint of Sterling Publishing.

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