Homemade Marshmallows
Nutritional Info
- Servings Per Recipe: 90
- Amount Per Serving
- Calories: 19.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.4 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Homemade Marshmallows calories by ingredient
Introduction
Only 19 calories each serving. Great for hot chocolate or for S'mores Only 19 calories each serving. Great for hot chocolate or for S'moresNumber of Servings: 90
Ingredients
-
Butter for greasing
Confectioners’ sugar for dusting
2 1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon vanilla or peppermint extract
Directions
Generously grease bottom and sides of a 9×13-inch glass baking dish with butter; dust generously with powdered sugar.
In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
In 2-quart saucepan, heat sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved.
Heat to boiling; cook without stirring about 20-30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
Slowly and carefully pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add vanilla or peppermint extract; beat on high speed 1 minute.
Pour into baking dish, patting lightly with wet hands. If making peppermint flavored – drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight. *
Dust cutting board generously with powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch square. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
*For marshmallow fluff grease and butter a large container, pour marshmallow mixture into it while still warm, allow to cool completely before covering.
Serving Size: 90 small squares or 45 large squares for S'mores
Number of Servings: 90
Recipe submitted by SparkPeople user CSCLAUSER1.
In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
In 2-quart saucepan, heat sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved.
Heat to boiling; cook without stirring about 20-30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
Slowly and carefully pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add vanilla or peppermint extract; beat on high speed 1 minute.
Pour into baking dish, patting lightly with wet hands. If making peppermint flavored – drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight. *
Dust cutting board generously with powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch square. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
*For marshmallow fluff grease and butter a large container, pour marshmallow mixture into it while still warm, allow to cool completely before covering.
Serving Size: 90 small squares or 45 large squares for S'mores
Number of Servings: 90
Recipe submitted by SparkPeople user CSCLAUSER1.