You read that right! Marshmallows. Soft puffy clouds of sugary, vanilla goodness. A couple of weeks ago I was feeling pretty stir crazy. With Christmas over and all my crafty present projects done. I fled to the kitchen in an effort to find new and interesting things to do. I came across a recipe for Marshmallows. I always thought these were one of the highly complicated things that would never come out decently at home and you should always just suck it up and buy it from the store. Well, no more!
These marshmallows are deceptively easy to make and I can only imagine the customizing ability of them. I’m thinking not just vanilla, but what about Strawberry… Banana! I won’t even mention the colors you could go for! But I digress! Let’s go back to how easy it is to make these childhood delicacies.
If you have a candy thermometer and a stand mixer (or electric mixer of any kind… but you might get worn out with a hand mixer; more on that to come) you can make these. Marshmallows are basically all about timing, and waiting. Boiling a sugar and water mixture to 236 degrees F; and then beating the life out of it for 20 minutes.
Yes, 20 minutes. (I told you you might get tired with a hand mixer!) Any less than 20 min and it won’t get the bright white shine. It won’t incorporate enough air, I don’t even know what you would end up with at that point. Trust me, it is worth the noise for 20 minutes to end up with these Marshmallows!
Then all there is to it is to scoop the mixture into a well buttered and sugared pan and freeze overnight. I was absolutely incapable of keeping the freezer closed in all my excitement to see them done.
To my great surprise, they weren’t all that difficult to cut either! Rolling them in a little more powdered sugar takes away all the stickiness and then they are good to eat! Although I must say, they are so much better after having been cut and rested in the freezer one more night.
The recipe instructs to keep in an air tight container in the freezer for storage, and I highly agree. They are absolutely delightful out of the freezer but I decided to take some to work for a lunch time treat in a Zip-lock bag and while they are still very yummy at room temperature, the texture does get somewhat gummy and soft.
Overall, I was pleasantly surprised and down right shocked at the ease and outcome of this experiment and I can’t wait to see what else I can do with Marshmallows in the future. I’m thinking… Walnut Whip!