s'mores night: {part 2}: homemade marshmallows

For Jordyn's s'mores night, we made our own marshmallows too!  I was a bit nervous about it...but they turned out wonderfully!  They're actually super easy, although they are a bit time consuming.

{And be warned: this post is VERY photo heavy!}

Making marshmallows involves cooking sugar to 240 degrees F, so a candy thermometer is a must!

As soon as your sugar mixture gets to 240 degrees, you take it off the heat immediately, and slowly add it to the gelatin mixture.

You can see the transformation of the mixture from very runny (the top photo), to thick, white and fluffy (bottom photo).

We used a spatula to fold in the egg whites (you don't want to over mix it!).

You'll want to get your marshmallow mixture into your prepared pan VERY quickly, as it starts to set right away....and it's much harder to get a flat surface if you dawdle.

We made half of our marshmallows caramel flavoured (by subbing the vanilla extract for caramel flavouring). We then added a bit of colouring to part of the mixture, and swirled it into the caramel flavoured side.

Next time we make these we'd love to try out more different flavours!

We had a bit of trouble getting ours out of the pan, but once we peeled up one corner using a fork they just popped right out!

These babies were a bit messy to cut, and we definitely got icing sugar EVERYWHERE!  But once we dusted them off a bit, and plated them, they looked great!

Marshmallows
recipe from: Ezra Pound Cake

Ingredients

2 TBSP + 2 1/2 tsp unflavored gelatin (3 1/2 packages)
1/2 cup cold water
2 granulated sugar
1/2 cup light corn syrup
1/4 tsp salt

1/2 cup hot water
2 large egg whites (or meringue powder)

1 TBSP Vanilla

Nonstick spray (we used PAM)


Directions

1)  Lightly spray a 9x13x2-inch rectangular metal baking pan with nonstick cooking spray, and dust the bottom and sides of it with icing sugar.

2)  In a large bowl (if you have a standing mixer you should use the bowl that goes with it!), and add the cold water.

3)  Sprinkle the gelatin over the water, and set aside.

4)  Set a large saucepan on the stove, and add the granulated sugar, corn syrup, hot water and salt.  Be sure to clip on your candy thermometer Cook over a low heat until the sugar is dissolved, stirring with a wooden spoon. 

5)  Turn up the heat to medium-high and bring the mixture to a boil (no stirring here!), until the temperature reaches 240 degrees F.  Remove immediately from heat!

6)  Pour this hot sugar mixture over the gelatin mixture, and beat on low until sugar mixture is dissolved.

7)  Bump up the speed to high, and beat until the mixture is bright white, and very thick.  *This will take between 6-10 minutes, and the mixture should nearly triple in volume.

8)  In a separate bowl, beat your egg whites until they hold stiff peaks. (Make sure to use clean beaters here!). 

9)  Add the egg whites, and vanilla to the main mixture, and beat until just combined.

10)  Pour mixture into your prepared pan, and sift about 1/4 cup of icing sugar over top.

11)  Pop the pan into your fridge, and leave them there to set (usually about 3 hours, or overnight).

12)  When you're ready to cut them, turn the pan over onto a cutting board. (You may need to use a fork to help them out of the pan.)

13)  Use a sharp knife (or a pizza cutter) to cut them into cubes, then toss them in icing sugar.  Then they're ready to serve!

Like the graham crackers, these marshmallows took a bit of time to make, but the end result was definitely worth it!  They worked well for roasting, but be careful, they melted VERY fast.  We lost a few to the fire when we weren't paying close enough attention.

Enjoy!

ps: jordyn and kelsey ♥