God I love them.
Melt in your mouth deliciousness.
Perfect on a chilly day in the dead of winter. Just toss these bad boys into some Hot Cocoa and all your worries will melt away.
They are simply a delight to have by themselves, toasted over a bonfire in the summertime, or the fireplace in the winter time. Don’t have a fireplace? Pop a few in the oven on broil (with a pan of course) – WATCH CLOSELY. Suddenly they will be toasted as if you were camping or should I say “glamping”.
We make these up in the Studio & people tend to LOVE them.
After consumption…a sudden light bulb prompts the question…
“But how do you even make marshmallows?”
Almost as if they never contemplated making them or that it must be a huge pain in the you know what.
I’m going to let you in on the secret of the Mallows – actually pretty easy to make and that’s the honest truth! I encourage all of you to give it a go. Once you do – it will be hard to buy the ones at your local grocery store.
Pros – you know EXACTLY what is in these sweet little drops of heaven – and you can mix up the flavors by simply adding the flavor desired in place of the Vanilla Extract.
Not to mention they are virtually ‘fat-free’
Now get started & have some fun.
3 Tbs Gelatin
1/3 Cup of Cold Water
3 Cups of Sugar
1 ½ Cup of Water
1 ½ Tsp of Vanilla
Step 1: Combine the 1/3 cup of cold water with the gelatin. Mix thoroughly and be sure there are no clumps on the bottom of the bowl. Let the mixture set for 10 minutes in order for gelatin to bloom.
Step 2: Place your sugar in a saucepan and start to incorporate the 1 ½ cups of water. Be sure to stir the mixture and try not to get any sugar granules on the side of the bowl. If you do simply get a brush and push the granules back into the water mixture.
Turn your stovetop/induction on a medium heat to dissolve all the sugar granules. Once the sugar granules are dissolved place gelatin into sugar/water mixture. You want to keep this mixture at a low boil for roughly 13-14 minutes.
Turn up the heat and bring mixture to full rolling boil. Rolling boil must be for a solid minute. So go pour yourself a glass of wine. Pull off the stove when the minute is up.
Step 3: Let the mixture stand until lukewarm. Drink that wine.
Step 4: Grab your stand mixer fitted with the whisk attachment. Turn the mixer on low and start to pour the contents slowly into the stand mixer bowl. Add the Vanilla extract and start to whip the mixture at a higher speed. You will gradually see the mixture start to thicken. Continue whipping until the bowl of the stand mixer is completely cool to the touch. The mixture should resemble a thick white marshmallow meringue.
Step 5: Spray your pan and line with parchment paper. You can use an 8” square cake pan for TALLER Mallows or a 10” square pan for medium size. Pour mixture quickly into the pan and smooth with offset spatula. Wrap tightly and keep in a cool place (***NEVER A REFRIDGERATOR) for at least 5 hours or overnight.
Step 6: Unwrap marshmallows and pull the parchment to lift it out of the pan. Spray your knife with cooking spray and trim off the sides of the Mallows to create nice clean edges. Portion out Mallows to your desired size. We like little squares so we cut ours into 1-1.5” by 1-1.5”.. You can also cut them with cookie cutters for more fun shapes or to fit a holiday/theme.
Now it’s your turn!