Fresh & Fluffy Homemade Marshmallows
Morgan picked up the carafe and opened it. She poured both she and Cassandra a cup and then removed a small, wax paper bag from her satchel containing cinnamon marshmallows. She dropped two tiny hearts into each cup. —The Invitation (RIVETED, Book #1)
This treat is perfect to add to your gourmet s’more or you can add it to your Mexican Hot Cocoa (find the recipe here).
- Items Needed:
- • 2 pastry brushes
- • 1 (9-inch) square baking pan
- • Heart shaped cookie cutter (small or medium)
- • Stand mixer fitted with the whisk attachment and mixing bowl shield/guard
- • Candy thermometer
- • Moistened, folded paper towel
- • Vegetable oil for brushing pan
- • 1 cup (1/2 cup confectioners’ sugar and 1/2 cup of cornstarch)
- • 3 (1/4-ounce) envelopes powdered unflavored gelatin
- • 1 cup ice cold water
- • 1 1/2 cups granulated sugar
- • 1 cup light corn syrup
- • 1/4 teaspoon salt
- • 1 teaspoons cinnamon extract
- • Red colorant (a few drops if in liquid form or a dash in powdered form)
1. Evenly sprinkle the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
2. Make sure all the gelatin makes contact with the water. Place whisk attachment on a standing mixer.
3. In a heavy saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt.
4. Place over medium heat and bring to a boil. Cover and allow to cook for 3 to 4 minutes.
5. Use wet pastry brush to brush down the sides to keep hard sugar from forming.
6. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240°F.Do NOT stir.
7. Turn down the heat if the syrup is foaming or bubbling too high.
8. Once the mixture reaches this temperature, immediately remove from the heat let stand until bubbles lessen.
9. Place shield/guard on the edge of mixing bowl, and with the mixer on the lowest speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl.
10. Once you have added all of the syrup, put in the cinnamon extract.
11. At this time, you may add optional red colorant before slowly increase the speed to high. Continue to whip until the mixture looks very thick and the bottom of the mixing bowl is lukewarm to touch. Approximately 7 to 8 minutes.
12. When ready, use a lightly oiled spatula to spread marshmallow batter evenly into the pan.
13. If sticky, wet your fingertips on a moistened paper towel and use your fingers to spread the marshmallow evenly into pan.
14. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
15. Allow the marshmallows to sit at room temperature uncovered for 4 hours or overnight.
After 4 hours or Overnight
1. When ready the marshmallow should be easy to pull away from the sides of the pan, lightly dust
a Silpat mat or cutting board with confectioners’ sugar/cornstarch mixture before turning the marshmallow onto the mat on a dusted Silpat mat.
2. Turn the marshmallows out onto a cutting board and, using the lightly oiled heart-shaped
cookie cutter of your choice, press cutter into the marshmallows.
3. Dust the sides of Cinnamon heart marshmallow with confectioners’ sugar/cornstarch mixture, use a clean pastry brush to dust off the excess dust mixture from marshmallow.
Store in an airtight container for up to 2 weeks.