Mushy Gushy Love Stuff

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Valentine’s Day is a wonderful day! It’s a time when cynics and lovers unite for a common goal…chocolate!! Or, in this case, mushy gushy marshmallows. We decided to forgo the traditional chocolate creations for something delicate, delicious and incredibly easy!

Homemade marshmallows are a snap to make and are SOOO much better than the store-bought ones. They’re lighter than air and they don’t have any additives or preservatives in them.  Making them is a cinch and involves no special skills, just the ability to read a thermometer and watch a mixer do all the work. We decided to cut out our marshies in heart-shapes and to dye them pink for Valentine’s Day, but you can dye and cut them out into whatever you want. You are only limited by the spectrum of colors and stash of cookie cutters you have at your disposal.

We hope you try making homemade marshmallows. They’re simple and incredible! In our next post we will show other uses for the leftovers (that is, if you have any leftovers).

We love you and wish you the Mushiest, Gushiest, Loveliest, Happiest of Valentine’s!

Ciao for now,

V & K

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Homemade Marshmallows

3 packages unflavored gelatin
1 cup ice cold water, divided
1 ½ cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract (or other flavoring; lemon would be yummy!)
1/4 cup confectioners’ sugar
1/4 cup cornstarch


Place the gelatin into the bowl of a stand mixer with the whisk attachment along with 1/2 cup of the water. Leave to bloom while you finish the rest of the steps.

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In a saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt.

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Place over medium high heat and cook for 3 to 4 minutes. Attach a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 10 minutes. Once the mixture reaches 240 degrees, immediately remove from the heat.
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Turn the stand mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

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Increase the speed to high once you have added all of the syrup. (Be careful because it will splatter a bit and you don’t want hot sugar all over the kitchen). Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla (or other flavoring) & food coloring during the last minute of whipping.
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While the mixture is whipping prepare the pans as follows. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal or glass baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. You want to have a nice dusting so the marshmallows do not stick to the bottom and sides. Keep the remaining mixture in the bowl so you can use it to cut out the marshies.

When the marshmallows are ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. At this time you can place drops of food coloring on top of the mixture and swirl them into the mixture to create pretty patterns. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

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To make normal square marshmallows: Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. To make patterned marshmallows: Keep the mixture in the pan and lightly spray a cookie cutter with oil and then coat in the remaining cornstarch mixture. Firmly cut out each shape. You may have to use a spatula to help get the marshmallows out of the pan. Store in an airtight container for up to 3 weeks.

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