Dairy Keen - Home of the Train

Homemade Marshmallows

I love marshmallows. I love them stale, fresh, roasted, or in hot chocolate. I made this fun, homemade marshmallow, and it was such a surprise that they were so easy. Hope you love them too. They taste great with the hot chocolate recipe from a few weeks ago.

Homemade Marshmallows

1 Cup cold water, divided
3 tablespoons (3 envelopes) unflavored gelatin
1 ½ Cups Granulated Sugar
1 cup light corn syrup
¼ teaspoon Salt
1 Tablespoon vanilla
1/3 Cup cornstarch
1/3 Cup powdered sugar

Combine the cornstarch and powdered sugar. Set aside. Lightly butter or oil two 8-inch square pans and then dust them with some of the cornstarch and powder sugar mixture. Place ½ Cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the water and set aside.
Place the sugar, corn syrup, salt, and other ½ cup water in a heavy 2 quart saucepan over med. low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the pan to dissolve. Uncover, raise the heat to high, and boil without stirring until the temperature reaches hard ball stage (250º). Remove from heat.
Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture, (it will be a blob). After all the syrup has been added, increase the speed to high and beat for 15 minutes or until the mixture is very thick, and holds its shape. Add the vanilla. Working fast, pour the slightly warm and thick marshmallow into the two prepared pans and smooth the top of the marshmallows. (Smooth the top by patting with damp hands). Let sit uncovered until it’s springy and firm 6 hours.
​Then sift the powdered sugar mixture generously onto a large cutting board to cover a surface larger than your pan. Invert the marshmallow over the sugared surface. Sift powdered sugar mixture over top of the marshmallow. Cut into 1 inch strips. Use a long knife and brush blade with vegetable shortening or butter. Cut down firmly with the full length of the blade, cut into 1 inch squares. Roll the marshmallows in the sugar/cornstarch mixture. Shake off excess sugar. Store in an airtight container.
Serve in your favorite hot chocolate.

Toasted Coconut Marshmallows
7 ounces sweetened shredded coconut
Toast coconut by spreading on a cookie sheet and put in oven at 350 until golden brown about 7 minutes, stirring often and watch constantly. Sprinkle a fourth of the toasted coconut in an 8×8 pan. Repeat with other pan. Pour the marshmallow batter into the pan and smooth the top of the mixture. Sprinkle on the remaining toasted coconut, press into marshmallow. Cool, at least 6 hours. Invert the pan of marshmallows onto a sheet of waxed paper. Cut into 1 inch squares roll the sides of each piece in the leftover coconut, or powdered sugar mixture.

Chocolate Dipped Marshmallows

Don’t put the cornstarch/powdered sugar on the top of the marshmallow. Melt milk chocolate chips in the microwave on half power. Dip the marshmallow in the chocolate, place on waxed paper to harden.

Sugar Easter Eggs
Put the marshmallow into egg shaped mold that have been butter and then coated with colored sugar. Press down with dampened hands. Sprinkle more sugar on the top of each marshmallow.