Walter Knoll Florist

Walter Knoll Florist

Posted by wkf on November 17, 2007 | Last Updated: December 16, 2022 Uncategorized

Home Made Marshmallows

Home Made Marshmallows

If you’ve got a stand mixer and a candy thermometer you can make the most delicious homemade marshmallows!

3 envelopes unflavored gelatin
1-1/2 cups granulated sugar
1 cup light corn syrup
¼ tsp salt
1 tbl pure vanilla extract
Powdered sugar for dusting

Combine the gelatin and one-half cup of cold water in the bowl of your stand mixer fitted with the whisk attachment and allow to sit while you make the syrup mixture.

In a medium saucepan combine the sugar, corn syrup, salt and one-half cup water – cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the mixture reaches soft ball stage – 240 degrees. Stir often, this takes about 10 minutes.

With the mixer on low speed slowly pour the sugar syrup mixture into the dissolved gelatin. Crank the speed to high and mix until the mixture is very thick, about 15 minutes. Add the vanilla and mix it in thoroughly.

Generously dust a half sheet pan (or 8 x 12 baking dish) with powdered sugar. Pour marshmallow mixture into the pan and smooth the top spreading the mixture to the sides with a dampened spatula. Dust with more powdered sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows out onto a board, cut them with cookie cutters that have been dusted with powdered sugar into fun thanksgiving turkey or feather or whatever shapes for topping your sweet potatoes! Or cut them into squares. Dust the cut shapes in more powdered sugar. Take the scraps to work for your co-workers to devour! The quantity of marshmallows will depend on the pan you set them up in. An 8 X 12-inch baking dish will give you anywhere from 20 to 30 depending on the size you cut them to. I like to use the baking sheet for thin half-inch thick marshmallows.

My Chicago buddy, Rob Rausch, comes through St Louis on his way to his family Thanksgiving in Kansas City every year. He’s quick to put the apron on and run a sink full of soapy water to clean up as I cook, all he charges is his own little pan of W H A T E V E R we’re cooking up! Write me, I’ll get you his contact information.

Knox gelatin comes in boxes of 4 envelopes. One of these days I’m going to figure out this recipe using the 4 envelopes! Check the expiration date on the gelatin box!

Nielsen-Massen Vanillas, Inc make a Madagascar Bourbon Pure Vanilla Bean Paste which I used this year – a full tablespoon – the marshmallows have all those wonderful dots of vanilla bean seeds!

Coconut marshmallows are great also – Toast coconut in the oven until light brown, enough to coat the bottom of your pan at least twice! Use coconut flavoring instead of vanilla– but double the amount – 2 tablespoons will do – then spread the marshmallow mixture onto about half the toasted coconut and then top with the rest – press it into the mixture – later when you cut them, some of the coconut will come off – you can roll the cut sides into that – a little powdered sugar can also be added to the toasted coconut.

There is still time to order your Thanksgiving centerpiece or send ahead a pretty flower arrangement from Walter Knoll Florist! Mom’ll thank you for that! Have a great holiday! Check back soon, we’re having an employee holiday cookie contest and I’ll be posting the winning recipes!