At Thanksgiving, about 25 years ago, I started a tradition. It occurred to me that I had nver eaten a home-made marshmallow, and I began to think what it would be like to use them on holiday dishes, such as sweet potato casserole. My first batch was a sensation, and I have been making them every holiday since that moment.
Marshamallows are a Tradition Here
These are plain, vanilla marshmallows, but that almost sounds like an insult. They are exquisite. And when carefully broiled on top of a sweet potato casserole, they will change your life. Light and airy when fresh, and ooey gooey when toasted, they are little clouds of heaven.
Some marshmallow trivia: It used to be that the boiled root of the flowering plant called the marsh mallow was used as a food thickener. Candies and syrups were made with the mallow root. Eventually, a confection of vanilla and sugar was invented, and named after one of it’s key ingredients. But marsh mallow root is not an easy crop to grow, so unflavored gelatin was substituted as the thickening agent. Now, we can buy marshmallows at every super market, but trust me, home made marshmallows are way better.
Make Extra Marshmallws for Treats
I usually make my marshmallows 1-2 days before I need them, so that they have time to dry well on a rack. However, most holidays, I am lucky to get them on top of the casserole. Sneaky fingers seem to make them dissappear. It is wise to make 2 batches.
Home made marshmallows are so delicate that I can’t recommend them for campfire marshmallows on a stick. Although, you could make some outrageously good open faced s’mores with your oven broiler. And, they are delicious in a mug of hot cocoa, alongside a selection of Christmas cookies, on top of a chocolate pot de creme, or even as a garnish for good, old fashioned banana pudding.
This is one of my personal recipes that I make every year during the holidays. I hope you enjoy it as much as we do here at the ranch!
Home Made Marshmallows
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 48 marshmallows
- Category: Sweets
- Method: Confectionary
- Cuisine: US
¼ cup cornstarch (32gr)
1/3 cup powdered sugar (42gr)
Vegetable shortening or butter
2 envelopes unflavored gelatin (8 gr)
2/3 cup water (150ml)
1 1/3 cup granulated sugar (266gr)
1 cup light corn syrup (240 ml)
pinch of salt
2 tsp. vanilla extract (10ml)
Sift together the dusting ingredients. Grease a 13”x 9” (33cm x 23cm) pan with shortening or butter (Vegetable food release spray will not work) and coat the greased interior with dusting powder. Set the prepared pan aside and reserve the remaining dusting powder.
In a 1 qt (1 lt.) saucepan, add gelatin and water. Let soak 5 minutes. Add granulated sugar and stir over moderately low heat until the gelatin and the sugar dissolve. Pour heated mixture into the bowl of an electric mixer. Add corn syrup, salt and vanilla. Beat at high speed until stiff peaks forms, about 10 minutes. Spread fluffy mixture in the prepared pan and smooth the top. Allow the mixture to rest for two hours, until set.
Using a dinner knife with a wet blade, cut the marshmallow mixture into small squares. Roll in dusting powder, and place on cake rack overnight, so that the outer surface dries slightly.