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These surprisingly easy treats taste nothing like the store-bought version from a bag. Dip them in chocolate, flavour them with peppermint, sprinkle them with candy canes, funfetti sprinkles or toasted coconut
Making marshmallows is far easier than you'd expect! They make an impressive statement when serving guests hot chocolate or in a homemade gift basket for the holidays. This is the same Canadian Living recipe I have been using for years as my marshmallow base, which then allows me to add any type of coating or creative seasonal flair.
I N G R E D I E N T S
1/3 cup icing sugar
1 cup granulated sugar
2 tablespoons white corn syrup
2 pkg (7 g each) unflavoured gelatin
2 egg whites
1 pinch salt
1/2 teaspoon vanilla or 1 vanilla bean scooped out
H O W T O :
1. Grease 9-inch square cake pan; line with parchment paper. Lightly grease paper; dust with some of the icing sugar. Set aside.
2. In saucepan, bring granulated sugar, 1/3 cup water and corn syrup to boil over medium-high heat, stirring until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 260°F (125°C), or hard-ball stage (when 1 tsp syrup dropped into cold water forms hard ball), about 12 minutes. Remove from heat.
3. Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 5 minutes. Heat over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup. (Mixture will bubble up.)
4. In stand mixer, beat egg whites with salt until stiff peaks form. With machine running, gradually pour in gelatin mixture, beating on high until increased in volume and cool, about 12 minutes. Beat in vanilla.
5. Immediately scrape into prepared pan. Using greased palette knife or spatula, smooth top. Sprinkle with some of the remaining icing sugar. Let stand, uncovered, at room temperature until firm, about 3 hours.
*you can add whatever sprinkles, candy cane bits, flavouring or even food colour marbled in at this stage
6. Remove from pan and peel off paper. Transfer to icing sugar–dusted cutting board. Using greased knife and cleaning and greasing knife between cuts, cut into 40 squares, trimming edges.
7. Gently press sides and bottom of each square into remaining icing sugar to coat; dust off excess. Let stand on waxed paper–lined baking sheet until dry, 1 hour. With dry pastry brush, brush off excess sugar.
Enjoy them in a mug of hot chocolate, add them to a holiday gift basket, or include them in your holiday cookie trays.
Seasons greetings,