Light, fluffy, sweet and totally fun, marshmallows are a magical food. From adorning the top of a cup of hot cocoa to oozing out of the sides of s'mores, this sugary treat is pretty much perfect.
Did you know that you could make them yourself? Well yes, you most definitely can.
Recently I attended a marshmallow making class at 240sweet, an artisan marshmallow maker from Columbus, Ind. Alexa, head marshmallow maker, instructed us all on the melting, mixing and finally, taste-testing of some of their incredibly edible creations.
After watching her create a new batch – Roasted Pineapple flavor – she brought out a sheet pan of marshmallows for the class to cut, sugar and bag up to take home.
Take home treats! Such a great experience! Thank y'all so much :) vine.co/v/b1H7W1jzdqv— Twinkle VanWinkle (@twinkvanwink) February 2, 2013
Afterwards, of course, we all descended on their store like chicken hawks, grabbing up their sweet treats. I brought home Sriracha, Strawberry-Chocolate and Pickle flavors!
I also came home with a project brewing in my mind, and Spring was the perfect time for bringing it to fruition. I wanted to create my own Springtime marshmallows, sprinkled with bright sugars to share with my family and friends.
On a small scale, marshmallows are pretty easy to make in your kitchen. They only require four main ingredients, and your flavorings, decorations and so forth are all up to you.
So you should know, that after you make the marshmallows, there is a resting period for your mix. So, you'll mix, place in your sheet pan and let them stiffen up. Decoration will be part two, 12-24 hours later.
TwinkleTwinkle Little Marshmallows:
Makes about 100 1-inch squares
- About 1 cup confectioners' sugar
- 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla
Begin by making sure you've oiled your sheet pan. A 13x9 inch pan about 2 inches deep will probably be the best choice. Dust the bottom and sides with powdered sugar. Set the pan aside for now.
In the bowl of a stand mixer, sprinkle your gelatin over one ½ of your water so it can soften and bloom.
In a medium heavy saucepan cook your sugar, salt and the rest of the water over low heat, stirring with a wooden spoon until dissolved.
Begin to increase the heat to medium heat and bring to a boil. Don't stir, as this can crystallize your sugar.
Once your candy thermometer reads 240 degrees F – about 10-12 minutes – remove your pan from the heat and pour over the gelatin mixture in your stand mixer.
Beat your sugar and gelatin mixture on high until it becomes white and thick and doubles or even triples in size – approximately 5-7 minutes.
This is the perfect time to beat the egg whites.
Beat the sugar mixture and egg whites together, adding the vanilla or whatever flavors you choose, until they make stiff peaks.
Pour your mixture into the oiled and sugared baking pan.
Sift powdered sugar over the top, or colored sugars if you want.
Let it sit uncovered for 12-24 hours.
Flip your pan onto a clean surface and trim the edges.
A pizza cutter works best for cutting these little guys, so keep it sugared or oiled for the best cut.
Decorate or eat plain, these little sweets can be shared or stored in airtight containers.
Twinkle VanWinkle was born in a small town in Mississippi. With over 20 years of professional cooking under her apron strings, she has fed thousands of friends, family and other folks. She baked apple pies for the "Oprah Winfrey Show" and has appeared on Food Network's "The Best Of..." Along with producing dynamic lifestyle content for LIN Media, she is a mother, cook, musician and social media fanatic.
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