Marshmallows. They’re fluffy, pillowy bites shock full of childhood memories. To this day, I can’t have one without smiling like 6 year old! Now that I’m a grown up…well sort of, I love making them myself. Homemade Vanilla Marshmallows are quite a few levels above store bought ones and they’re really not that difficult to make. Plus, the flavor options you can incorporate are endless.
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That being said, I do use bagged marshmallows in a pinch. For example, when family and friends come over for a BBQ (kids in tow) or if I’m too lazy to make them from scratch.
Most often, Vanilla Marshmallows are what you find bagged in your local grocery store. Sometimes, you will come across other flavors as they have slowly been making their way in. Strawberry marshmallows, for example, were what I used in last weeks post found here.
I have made several different flavors of marshmallows in the past and I will share them with you at some point in the future. Today, I want to share the basic Homemade Vanilla Marshmallows recipe that I use. Thanks to the amazing people over on Food Network, we have a base to start off with.
Add 1/2 cup water to the bowl and sprinkle the unflavored gelatin over it. Allow it to sit and soak. Attach a Candy Thermometer to a small saucepan, combine the rest of the water (1/2 cup) along with the granulated sugar, salt and corn syrup and continue with directions.
Attach the whip to your mixer. When the sugar mix reaches the right temperature, turn the mixer on low speed. Carefully begin pouring it into the bowl with the gelatin. It will be very, very hot so please be very, very careful! Continue with the directions. I’m sorry…I forgot to take pictures of this process 🙁
Prepare your pan. Tear a large enough piece of parchment paper to fit your 9 x 13 inch baking pan. For the corner areas, I make a diagonal cut then fold as in the picture. Use a fine mesh sieve/sifter to dust the inside of the pan with powdered sugar. When the marshmallow fluff is ready, add in the vanilla. Mix until well incorporated.
Carefully pour it into the pan over the powdered sugar. It will be a sticky mess but hey, aren’t we all (tee-hee). Dust some more powdered sugar on top of the marshmallow fluff and spread out to make an even thick layer. See that white shiny spot on this lower third picture…that’s pure vanilla marshmallow fluff! Yum!!! Try to resist the urge to dive head first into this…
Let it sit overnight or a minimum of 4 hours. When they are ready to be cut, do not wear something pretty as this is a little on the messy side. Here’s a short video of the process:
You want to cut the marshmallow in the baking pan into strips about 2 inches wide. Pull one strip out at a time and cut the edge off. I cut across approximately every 2 inches so that I ended up with a 2 x 2 square, but cut to whatever size your marshmallow heart desires. The fresh cut areas will be sticky so by dusting every one of those cuts with powdered sugar, they will be easier to handle. As you can see in the video, I cut the end off of each strip. Don’t worry I didn’t throw them away…I ate them! Love that Quality Control! 😉
After they are cut and dusted, pat off the excess sugar and place into a bowl or container of your choice. Enjoy them any way you want. As you can see, I melted a little bit of chocolate and dipped a couple of them in it. I had to add sprinkles because they are confetti-sh and make everything look pretty!!
These can be placed in an airtight container with a little extra powdered sugar on the bottom and be a gifted. They can be used to make “Gourmet” S’mores. They are great in a mug of Hot Chocolate like here in this previous post.
Homemade Vanilla Marshmallows: