Homemade Marshmallows, Three Ways
- 2-½ Tbsp. unflavored gelatin powder
- 1 cup water (divided)
- 1-½ cups cane sugar (or 1-¼ cups maple syrup)
- ½ tsp. kosher salt
- ? cup Bob’s Red Mill Tapioca Starch (or Bob’s Red Mill Arrowroot Starch)
For classic vanilla
- 2 tsp. vanilla bean paste (or vanilla extract)
- ? cup sifted cocoa powder
- 1 tsp. vanilla extract (or vanilla bean paste)
- ? cup ground freeze-dried strawberries
- Line 8 x 8-inch baking pan with parchment paper and thoroughly dust with arrowroot or tapioca starch.
- In bowl of stand mixer fitted with whisk attachment, add ½ cup water and sprinkle in gelatin. Allow gelatin to bloom while you prepare sugar mixture.
- If using cane sugar: In large saucepan over medium, heat sugar, water and salt gently until sugar completely dissolves and there are no detectable sugar granules. Once fully dissolved into syrup, increase heat. (Note: Make sure not to skip this step if using sugar or mixture can crystalize and cause finished marshmallows to be grainy.)
- Use candy thermometer or instant-read thermometer to check temperature of mixture; when it reaches 240 degrees F, remove from heat.
- If using maple syrup: In large saucepan over medium heat, combine remaining ½ cup water, maple syrup and salt. Stir together gently, bring to boil then reduce heat slightly until sugar reaches 240 degrees F.
- Turn mixer on low speed and slowly and carefully stream hot sugar mixture down side of bowl containing gelatin mix until incorporated. (Note: If making chocolate marshmallows, sprinkle sifted cocoa powder into bloomed gelatin before adding hot sugar mixture.)
- Increase mixer speed to high and whip for 5-6 minutes. (Note: During last minute, add in classic vanilla or strawberry flavorings.)
- When marshmallow mixture is light and fluffy, greatly increased in volume and flows slowly like lava into itself, stop mixing and quickly transfer mixture into prepared pan and smooth out surface with offset spatula or wet fingertips.
- Dust with starch and let cure uncovered for at least 4 hours, or until bouncy but firm.
- Turn pan over and gently release marshmallow onto cutting. With starch-dusted knife, slice into 1-inch squares. Dust with more starch to ensure they don’t stick together and store in airtight container.
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