You will not thank me for this recipe.
Once you make these marshmallows you will not be able to go back to the bagged variety. It’s as though they were different food groups. Oh, sure, the bagged variety might be okay for Rice Krispie Treats, but honestly…..eating home made marshmallows is like eating a bite of heaven.
Good news for Sophie. These are so light and fluffy, she was able to get several in her mouth before wiser heads prevailed.
For my vanilla marshmallows, I use the recipe from Ina Garten (The Barefoot Contessa) and have never, ever had a problem. Never. Ever.
I am going to give you the ingredients and the instructions for the Vanilla Marshmallows as well as Cappuccino and Peppermint Marshmallows.
I added the Peppermint Marshmallows at Christmas-time in 2011. My sister, Cathy, was making peppermint marshmallows and I thought “hey, that’s a great idea”. (I often think that when my sister does something. She and my other sister, Karen, are my muses – if muses is a word. Maybe they are my musi. I’m not sure).
And…you will also not thank me for the cappuccino recipe or the peppermint recipe.
If vanilla marshmallows are heaven, the cappuccino marshmallows are heaven on a cupcake with singing and a foot rub. The peppermint marshmallows are heaven with fluffy snow, giggling children and sparkling soda.
I am not kidding.
I have pictured all of the ingredients you need for the vanilla and chocolate marshmallows. I do not know why I put all three types of cinnamon, but you only need one. I used the Chinese Cassis.
If you are making the peppermint marshmallows, you will also need peppermint extract and red food coloring (I use gel). While not pictured, I use crushed starlight mints (or candy canes) for the powder.
Vanilla Marshmallows with Cappuccino and Peppermint variations
For Vanilla Marshmallows
- 3 envelopes unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 tsp kosher salt
- 1 Tbsp pure vanilla extract
- 1/2 cup confectioners' sugar for dusting
Additional Ingredients for Cappuccino Marshmallows
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp instant expresso powder
- 1/2 tsp ground cinnamon
Additional Ingredients for Peppermint Marshmallows
- 2 tsp peppermint extract
- red gel food coloring (I use gel as it is darker and richer looking, but any food coloring will do)
- 12 starlight mints - crushed for dusting marshmallows
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow this to sit while you make the syrup.
- Evidently, the gelatin is softening. I have NO idea what that means, but trust me, you need the gelatin.
- Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.
- Raise the heat to high and cook until the syrup reaches 240 degrees. This is incredibly hot. Do not let kids near you while you are working with this liquid and don't let them near you when you are taking this over to pour in the mixer!
- Yep. 240 degrees. No more. No less.
- (Be careful not to let the mixture get above 240 degrees. If you do, the marshmallow will be stringy rather than a pillow of softness).
- You deserve a pillow of softness
- Once your sugar syrup has reached 240 degrees, remove the mixture from the heat. Turn the mixer on the lowest speed and very carefully pour the mixture into the bowl with the dissolved gelatin.
- Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
- This is what it looks like half way through. Seven more minutes to go.
- After 15 minutes, add the vanilla and mix thoroughly. When you are pouring in the vanilla, slow down the mixer speed until it is folded into the mixture.
- Otherwise you will be licking .... er....wiping up vanilla from everything.
- If you wish, you can add vanilla bean to the vanilla and marshmallow mixture.
- It adds a little more flavor and some interesting vanilla specks in the marshmallow.
- While the marshmallow is being whipped, prepare your 8 x 11 or 9 x 13 pan. Line the pan with parchment paper. (Lay the paper cross-wise in the pan so you can lift it by the edges).
- I generally use a 9 x 13 pan. The marshmallows are a little smaller, but not much, and I end up with more marshmallows. This is important when you have a gaggle of grand-kids.
- Sprinkle generous amounts of powdered sugar on the bottom and sides of the pan (with parchment paper).
- Once you have liberally powdered the pans, pour the mixture into the prepared pan.
- I dare you. Just try to keep your finger out of this goodness. I dare you.
- Dust the top with more confectioners' sugar.
- Use a mesh tea infuser filled with powdered sugar to sprinkle the powdered sugar. Works perfectly. You can tap it on the sides of the pan as well and it covers nicely.
- Allow to stand uncovered overnight until it dries out. The marshmallows need to set for at least 10 hours, but I usually give them a solid 24.
- Now, you can go to town on the mixers and bowl. Oh, yummy. (you know what I mean, right? I don't have to spell it out?
- When you are ready to cut the marshmallows, you can lift the marshmallow mixture out of the glass pan (you may need to insert a knife on the ends with no paper to pull it away from the glass)
- If needed, peel the paper off the marshmallow.
- Turn the marshmallows onto a board covered with confectioners' sugar and cut into strips. You can either dip your knife into hot water or cover it with powdered sugar. Either way works well.
- Cut the strips into cubes and dust them with more confectioners' sugar
- Put the cubes in a bowl with more powdered sugar and coat them well. This will keep them from sticking.
- Although, there is a value to picking out a marshmallow and having it stick to 3 or 4 others...
- For cappuccino marshmallows, do everything as directed for the vanilla marshmallows, but instead of adding the vanilla and vanilla bean (if you have decided to use it), you will first mix the cocoa, espresso, cinnamon together with 1/3 cup boiling water.
- Add 1/2 teaspoon of vanilla to the espresso mixture.
- After you have cooked the sugar mixture and mixed the marshmallow for the requisite 15 minutes, you then add the espresso mixture until well blended.
- Use the cocoa, espresso and confectioners sugar mixture to dust the pan.
- Dust the bottom and sides of the pan with the chocolate/coffee mixture. Pour the mixture into the pan and dust the top with more of the confectioners' sugar mixture. Allow to stand uncovered overnight (or at least 10 hours).
- Add 2 tsp. peppermint extract to the vanilla called for in the vanilla marshmallow recipe.
- For use in dusting the pan and top of marshmallows, smash starlight mints (or candy canes) and mix with a little red food coloring and confectioners' sugar. (I put the entire mixture in my Cuisinart to really grind this mixture into sugar).
- After you pour the mixture into the prepared pan, use red food coloring (I use gel) and swirl it through the marshmallow.
- Dust the top with more of the peppermint sugar and allow to stand uncovered overnight (or at least 10 hours).
It’s worth mentioning. You CAN make these with a hand-held mixer (my sister, Cathy, and her beautiful grand-daughter Shannon were successful in using a hand mixer not long ago), but you really need a stand mixer for these. It just wears out the motor otherwise.
All ready to be roasted (it’s worth mentioning that they roast very fast. A beautiful golden brown and creamy on the inside.
The peppermint marshmallows were added after that fact, but here they are in all their glory (tasty, too).