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Here is a basic recipe...with limitless possibilities. Substitute rose water, liquid smoke, or almond extract for the vanilla. Squeeze in honey, sprinkle in salt, swirl in color, dip in chocolate -- you can even use iced tea instead of the water called for!
Gobble up homemade marshmallows just as they are, or melt them into mugs of Mexican Hot Chocolate, or on top of sweet potatoes, or roast and smash 'em inside a double-stuffed Oreo cookie. Play, baby, play.
Yield: about 5 cups , Prep time: 15 minutes , Cook time: 25 minutes + 4 hours resting time
1. Pour 1/2 cup of water into the mixing bowl of a stand mixer; add the powdered gelatin and let proof for at least 15 minutes.
2. In a large sauce pot, combine the sugar, corn syrup, separate 1/2 cup of water, and a pinch of salt over high heat. As the sugar melts, bring to a 240-degree boil; boil at that temperature for 8 minutes.
3. After 8 minutes of boiling and at least 15 minutes of proofing, slowly pour the hot liquid over the proofed gelatin in the mixing bowl. Use the whisk attachment of the stand mixer to whisk together the combination for 15 minutes, or until the marshmallows are opaque and have reached stiff white peaks.
4. After 15 minutes, whisk in the vanilla.
5. Next, use a nonstick cooking spray to grease a baking dish on all sides. Pour in the marshmallow mixture and smooth out with the back of your spoon. Let sit for a couple hours.
6. Right before you cut the marshmallows, then, dust the top with powdered sugar. Cut the marshmallows into your favorite shapes and dust all exposed sides with extra powdered sugar to make sure they don’t all stick together. Enjoy!