I’ve been exploring the world of candy making for the past few months now…successfully making things like salted caramels, homemade nut brittle to burn sugar crusts on fruit. Marshmallows are something I never really thought of trying to make but I came across a few recipes online and wanted to give it a try. Now candy making, similar to baking is a science. You have to follow the directions to a t; otherwise you will have a mess. Normally I am not very good at following a recipe but this time I did ok...after making a few changes. Like I said before, I came across a few recipes online for different ways to make marshmallows. Some called for corn starch, some called for corn syrup, some called for vanilla extract or peppermint or berry extract, I eventually went with my own variation of the recipe from the Martha Stewart Website. I chose this one because it was pretty simple and I had all of the ingredients and equipment on hand (except for the powdered sugar and the candy thermometer). You can see that my recipe is a tiny bit different, a few short cuts that worked for me…so try it, sooo simple and yummy!
3 packages of unflavored gelatin
½ cup warm water
2 cups of sugar
2/3 cup light corn syrup
¼ cup water
¼ tsp salt
1 tbsp vanilla
Unsweetened cocoa powder for dusting (could also use powdered sugar)
Line a 13x9in-baking pan with parchment paper (allowing paper to hang over the sides). Using a paper towel or cooking brush coat with oil or spray with cooking spray, set aside for later.
In a large bowl add warm water and sprinkle with gelatin, set aside and allow gelatin to dissolve and form (about 5 minutes). In a saucepan add sugar, corn syrup, water and salt and heat on medium to a rolling boil, reduce heat to low and allow boiling for about 10 minutes, and immediately remove from heat.
Turn your electric mixer on low speed and while running slowly pour the sugar syrup into the bowl with gelatin. Once you have added all of the syrup increase the speed to high and add the vanilla extract; whip for about 5-7 minutes or until you have a fluffy white mix (like marshmallow fluff). Using an oiled spatula add the marshmallow mixture to the prepared baking pan. Spread evenly in pan and allow it to set for at least 3 hours or overnight. When marshmallows have set lift them out of the pan and dust with cocoa powder, flip onto another piece of parchment paper and dust the other side. Using a pizza cutter, cut into 1x1 inch cubes. Will last up to 3 weeks in an airtight container…yum!
Homemade Cocoa Marshmallows