Martha Stewart's Homemade Marshmallows

Martha Stewart's Homemade Marshmallows Recipe | USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Marshmallows are a beloved treat enjoyed by people of all ages. Whether roasted over a campfire, melted in hot chocolate, or simply enjoyed on their own, marshmallows are a versatile and delicious snack. Making homemade marshmallows may seem daunting, but with the right recipe and technique, you can create fluffy, pillowy marshmallows that are far superior to store-bought versions.

History

The exact origins of marshmallows are unclear, but they are believed to have been first made in ancient Egypt using the sap of the marshmallow plant. Over time, the recipe evolved to include ingredients like gelatin, sugar, and corn syrup. Today, marshmallows are a popular confection enjoyed around the world.

Ingredients

2.5 tbsp unflavored gelatin
1.5 cups granulated sugar
1 cup light corn syrup
0.25 tsp salt
2 tbsp pure vanilla extract
confectioners' sugar (for dusting)

How to prepare

Combine 0.5 cup of gelatin and 0.5 cup of cold water in the bowl of an electric mixer with a whisk attachment.
Let it stand for 30 minutes.
In a small heavy saucepan, combine 0.5 cup of granulated sugar, corn syrup, salt, and 0.5 cup of water. Place the saucepan over low heat and stir until the sugar has dissolved.
Use a wet pastry brush to wash down the sides of the pan and dissolve any sugar crystals.
Attach a candy thermometer to the pan and increase the heat to high.
Cook the syrup without stirring until it reaches 244°F (118°C) (firm-ball stage).
Immediately remove the pan from the heat.
With the mixer on low speed, slowly and carefully pour the syrup into the softened gelatin.
Increase the speed to high and beat until the mixture becomes very thick, white, and almost triples in volume. This process should take about 15 minutes.
Add vanilla to the mixture and beat until fully incorporated.
Generously dust an 8 x 12 inches glass baking pan with confectioners' sugar.
Pour the marshmallow mixture into the pan.
Dust the top of the mixture with confectioners' sugar and let it stand uncovered overnight to dry out.

Variations

Add food coloring or flavored extracts to the marshmallow mixture for a fun twist.
Roll the finished marshmallows in toasted coconut or crushed graham crackers for added texture and flavor.

Cooking Tips & Tricks

Be sure to use a candy thermometer to accurately gauge the temperature of the sugar syrup. This will ensure that your marshmallows set properly.

- When pouring the hot sugar syrup into the gelatin mixture, do so slowly and carefully to avoid splattering.

- Dusting the pan and the top of the marshmallow mixture with confectioners' sugar will prevent sticking and help the marshmallows set.

Serving Suggestions

Homemade marshmallows can be enjoyed on their own, roasted over a campfire, or melted in hot chocolate. They can also be used in recipes for s'mores, rice krispie treats, or as a topping for desserts.

Cooking Techniques

The key to making homemade marshmallows is to whip the sugar syrup and gelatin mixture until it becomes thick and fluffy. This process may take some time, but it is essential for achieving the right texture.

Ingredient Substitutions

If you do not have corn syrup on hand, you can substitute it with honey or maple syrup. However, keep in mind that this may alter the flavor of the marshmallows slightly.

Make Ahead Tips

Homemade marshmallows can be made ahead of time and stored in an airtight container for up to two weeks. Be sure to dust them with confectioners' sugar to prevent sticking.

Presentation Ideas

Cut the marshmallows into fun shapes using cookie cutters or molds. You can also dip them in chocolate or drizzle them with caramel for a decorative touch.

Pairing Recommendations

Homemade marshmallows pair well with hot chocolate, coffee, or tea. They can also be served alongside graham crackers and chocolate for a classic s'mores experience.

Storage and Reheating Instructions

Store homemade marshmallows in an airtight container at room temperature. If they become stale, you can refresh them by placing them in a warm oven for a few minutes.

Nutrition Information

Calories per serving

Each serving of homemade marshmallows contains approximately 90 calories.

Carbohydrates

Each serving of homemade marshmallows contains approximately 22 grams of carbohydrates.

Fats

Each serving of homemade marshmallows contains approximately 0 grams of fat.

Proteins

Each serving of homemade marshmallows contains approximately 1 gram of protein.

Vitamins and minerals

Homemade marshmallows do not contain significant amounts of vitamins or minerals.

Alergens

Homemade marshmallows may contain allergens such as gelatin. Be sure to check for any allergens before consuming.

Summary

Homemade marshmallows are a sweet treat that are relatively low in calories and fat. However, they are high in carbohydrates due to the sugar content.

Summary

Homemade marshmallows are a delightful treat that can be enjoyed in a variety of ways. By following this recipe and using the right techniques, you can create fluffy, pillowy marshmallows that are sure to impress your friends and family.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a breezy summer day, and I was flipping through my old recipe books, looking for something new to try. As I turned the pages, a glossy magazine insert fell out onto my kitchen counter. It was a Martha Stewart Living magazine, and on the front cover was a picture of the most beautiful, fluffy homemade marshmallows I had ever seen.

I was immediately intrigued. I had never made marshmallows from scratch before, and the idea of creating something so sweet and delicate from just a few simple ingredients was exciting. I flipped through the magazine until I found the recipe for Martha Stewart's Homemade Marshmallows, and I knew I had to give it a try.

The recipe called for just a few basic ingredients - sugar, corn syrup, gelatin, and vanilla extract. It seemed simple enough, but I knew that making marshmallows could be a tricky process. The key, Martha Stewart explained, was to carefully heat the sugar and corn syrup to the exact temperature before adding it to the gelatin mixture. It sounded like a delicate balancing act, but I was determined to give it a shot.

I gathered all of the ingredients and set to work in my kitchen. I followed Martha Stewart's instructions to the letter, carefully measuring out each ingredient and heating the sugar and corn syrup to the precise temperature she had specified. As I stirred the hot mixture into the fluffy gelatin, I could already see the marshmallows starting to take shape.

After adding the vanilla extract and whipping the mixture until it was light and fluffy, I poured it into a pan lined with powdered sugar. I smoothed the top with a spatula and dusted it with more powdered sugar before leaving it to set overnight.

The next morning, I eagerly returned to my kitchen to see how my homemade marshmallows had turned out. As I lifted the pan and peeled back the parchment paper, I was greeted by a sight that made my heart swell with pride. The marshmallows were perfect - soft, fluffy, and perfectly shaped. I couldn't believe that I had made something so beautiful with my own two hands.

I cut the marshmallows into squares and dusted them with more powdered sugar before packaging them up in a pretty tin. I couldn't wait to share them with my family and friends, and I knew that they would be just as delighted as I was with the results.

As I savored my first bite of a homemade marshmallow, I couldn't help but reflect on the journey that had brought me to this moment. Over the years, I had collected recipes from all sorts of sources - cookbooks, magazines, friends, and family. Each recipe had its own story, its own special place in my heart.

But Martha Stewart's Homemade Marshmallows would always hold a special significance for me. It was a recipe that had challenged me, inspired me, and ultimately rewarded me with something truly magical. And as I shared my marshmallows with those I loved, I knew that this recipe would be one that I would cherish for years to come.