Marshmallows
Recipe by Zoë François
Marshmallow treats are some of my favorite candies. I love a chocolate dipped marshmallow; I love adding marshmallows to my hot chocolate. For years, I’ve been mesmerized by videos showing how peaks of homemade marshmallows whipping in a standard home kitchen stand mixer. During Christmas 2024, I decided to give homemade marshmallows a try. I used Zoë François’s recipe on Zoebakes. I couldn’t find gelatin sheets in my grocery store, so I used powdered, unflavored gelatin. If you can find gelatin sheets, follow those instructions on Zoë’s website. This was my first time working with unflavored gelatin, and I must say that the smell was off-putting, but I’ve read that gelatin sheets are more odorless. Once past the smell, though, these treats were a fun treat to have on Christmas especially in a steaming cup of hot chocolate.
Ingredients:
3 packets of powdered gelatin1 cup water, divided1 3/4 cups granulated sugar3/4 cup light corn syrup1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)2 teaspoons vanilla bean pastePowdered sugar
Instructions:
1. Add the powdered gelatin to the bowl of a stand mixer fitted with a whisk attachment. Add 1/2 cup water. Stir to dissolve. Allow to sit. 2. Add the sugar, corn syrup, and 1/2 cup water to a medium saucepan. Add a candy thermometer. Cook the sugar over medium-high heat until it reaches 245 degrees. 3. Once the sugar comes to temperature, turn off the heat.4. Turn the mixer on low, and carefully and slowly add sugar mixture to the gelatin. Be careful to pour the sugar along the inside of the bowl to avoid hitting the whisk. 5. Once all the sugar mixture has been added to the mixer, add the salt.6. Turn the mixer up to high and continue whisking for 10 minutes. 7. Meanwhile, grease a 9x13-inch baking dish with butter. Set aside.8. After the marshmallow mixture has whipped for 10 minutes, add the vanilla. 9. Once the vanilla is combined, transfer the marshmallow mixture to the greased baking dish. 10. Smooth out the mixture as best you can. Allow to set until firm. (I let mine sit overnight.)11. Once firm, generously dust a large cutting board with powdered sugar. 12. Flip the marshmallows out onto the powdered sugar board. Generously dust the other side of the marshmallow slab with powdered sugar. 13. Grease a pair of scissors or a knife with butter. 14. Cut the marshmallows into desired pieces. Coat in additional powdered sugar to keep them from sticking together. 15. Store in an airtight container for about a week. If you want to keep them longer, try freezing them.
Ingredients:
3 packets of powdered gelatin1 cup water, divided1 3/4 cups granulated sugar3/4 cup light corn syrup1/2 teaspoon kosher salt (Reduce to 1/4 teaspoon if not using Diamond.)2 teaspoons vanilla bean pastePowdered sugar
Instructions:
1. Add the powdered gelatin to the bowl of a stand mixer fitted with a whisk attachment. Add 1/2 cup water. Stir to dissolve. Allow to sit. 2. Add the sugar, corn syrup, and 1/2 cup water to a medium saucepan. Add a candy thermometer. Cook the sugar over medium-high heat until it reaches 245 degrees. 3. Once the sugar comes to temperature, turn off the heat.4. Turn the mixer on low, and carefully and slowly add sugar mixture to the gelatin. Be careful to pour the sugar along the inside of the bowl to avoid hitting the whisk. 5. Once all the sugar mixture has been added to the mixer, add the salt.6. Turn the mixer up to high and continue whisking for 10 minutes. 7. Meanwhile, grease a 9x13-inch baking dish with butter. Set aside.8. After the marshmallow mixture has whipped for 10 minutes, add the vanilla. 9. Once the vanilla is combined, transfer the marshmallow mixture to the greased baking dish. 10. Smooth out the mixture as best you can. Allow to set until firm. (I let mine sit overnight.)11. Once firm, generously dust a large cutting board with powdered sugar. 12. Flip the marshmallows out onto the powdered sugar board. Generously dust the other side of the marshmallow slab with powdered sugar. 13. Grease a pair of scissors or a knife with butter. 14. Cut the marshmallows into desired pieces. Coat in additional powdered sugar to keep them from sticking together. 15. Store in an airtight container for about a week. If you want to keep them longer, try freezing them.