I have always loved marshmallows. They are soft, fluffy and have a texture unlike other candy. The marshmallows of my childhood were Jet Puff Marshmallow, best roasted over the fire, melted in a cup of hot chocolate or used in Rice Krispie Squares.
They seem so pure and innocent in their whiteness, powdery finish and airy interior, but after looking up the ingredients used in Jet Puffs, their allure has faded. I found they contained Corn Syrup, Sugar, Dextrose, Corn Starch Modified, Water, Gelatin Tetrasodium Pyrophosphate a whipping Aid, Flavor(s) Artificial Color(s) Artificial (Blue 1).
It is so easy to make your own marshmallows with a few basic ingredients and once you have tasted them there is no going back to the store bought variety. I don’t make them on a regular basis, but love to make them for special occasions like Christmas and Easter.
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 2 cups honey
- ¼ tsp sea salt
- 1 tsp vanilla extract
- ¼ cup unsweetened shredded coconut
Place the gelatin into the bowl of a mixer along with ½ cup of water. It is helpful to be using a stand mixer as these babies whip for 12-15 minutes!
In a small saucepan combine the remaining ½ cup water, honey and salt. Place over medium high heat, clipping a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Using a whisk attachment, turn the mixer on low speed and, while running, slowly pour the honey syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
While the mixture is whipping prepare a 9x13 by lightly oil a piece of parchment paper and placing it the pan making sure that it covers the sides as well.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly into pan. Allow the marshmallows to sit uncovered at least 4 hours, or overnight.
Voila, marshmallows! You must turn these out onto an oiled piece of parchment, onto a surface dusted with icing sugar or coconut, toasted or not. This is a sticky job! I use a pizza cutter to cut my marshmallows, lightly oiling it as well.
Coat them with a coating of your discretion, I usually use toasted coconut but could not resist dusting some with colored sugar for a photo op!
A couple of caveats:
- Once you start eating these, you just can't stop! Beware.
- These cannot be toasted, because they are honey and gelatin. They melt.
Enjoy a Happy Easter!