History
Homemade marshmallows have a rich history that dates back to ancient Egypt, where a sweet treat made from the sap of the marshmallow plant (Althaea officinalis) was reserved for gods and royalty. This early version was a far cry from the fluffy confections we know today. By the 19th century, French confectioners had developed a process to whip the marshmallow sap with egg whites and sugar, creating a fluffy and sweet treat. With the advent of gelatin, marshmallows became easier to produce, leading to the modern marshmallow. Homemade marshmallows gained renewed interest in the 21st century as food enthusiasts and artisanal cooks sought to recreate classic recipes with natural ingredients and unique flavors.
Flavor Profile
Homemade marshmallows are known for their light, airy texture and subtle sweetness, which sets them apart from their commercial counterparts. The base flavor is typically vanilla, which complements the marshmallow’s inherent sweetness. However, homemade versions allow for a wide array of flavors to be incorporated, such as chocolate, mint, fruit extracts, or even exotic spices like cardamom and cinnamon. The flavor can be further enhanced by rolling the finished marshmallows in coatings like cocoa powder, toasted coconut, or finely crushed nuts, providing an additional layer of texture and taste.
Popularity
In recent years, homemade marshmallows have experienced a surge in popularity. This can be attributed to the growing interest in artisanal and homemade foods, where quality and flavor are prioritized over mass production. Food blogs, cooking shows, and social media platforms have played a significant role in promoting homemade marshmallows, showcasing their versatility and the ease of making them at home. They have become a favorite for holiday treats, gift-giving, and gourmet desserts. Their appeal lies in the ability to customize flavors, shapes, and sizes, making them a fun and creative kitchen project for home bakers.
How It Is Served
Homemade marshmallows are incredibly versatile and can be served in numerous ways. They are often enjoyed on their own as a sweet treat, but they truly shine in various culinary applications. They can be added to hot beverages like cocoa or coffee, where they melt into a creamy froth. Homemade marshmallows are also a key ingredient in classic s’mores, adding a fresh, gooey element to the campfire favorite. They can be used to top desserts like brownies, cupcakes, or sweet potato casserole. Additionally, marshmallows can be dipped in chocolate, rolled in crushed candy, or incorporated into festive holiday displays, making them a delightful addition to any occasion.
Homemade Marsh Mellows
Equipment
- Stand mixer with whisk attachment
- Candy thermometer
- 9×13 inch baking pan
- Cooking spray
- Rubber spatula
Ingredients
- 3 envelopes 0.75 oz each unflavored gelatin
- 1 cup cold water divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- Confectioners’ sugar for dusting
Instructions
Prepare the Pan:
- Lightly spray a 9×13 inch baking pan with cooking spray. Dust with confectioners’ sugar, shaking out any excess. Set aside.
Bloom the Gelatin:
- In the bowl of a stand mixer, add ½ cup of the cold water. Sprinkle the gelatin over the water and let it sit to soften.
Make the Syrup:
- In a medium saucepan, combine the remaining ½ cup cold water, granulated sugar, corn syrup, and salt. Stir to dissolve the sugar, then bring to a boil over medium-high heat.
- Attach a candy thermometer to the saucepan. Without stirring, let the mixture reach 240°F (soft-ball stage). This should take about 8-10 minutes.
Combine and Whip:
- Once the syrup reaches 240°F, immediately remove it from the heat.
- Turn the stand mixer on low speed. Carefully pour the hot syrup into the gelatin mixture. Gradually increase the mixer speed to high.
- Beat the mixture on high for about 10-12 minutes until it becomes thick and glossy. Add the vanilla extract during the last minute of mixing.
Transfer to Pan:
- Using a lightly greased rubber spatula, spread the marshmallow mixture into the prepared baking pan. Smooth the top as much as possible.
- Dust the top of the marshmallows with more confectioners’ sugar. Let the marshmallows sit uncovered for at least 4 hours or overnight to set.
Cutting the Marshmallows:
- Once set, turn the marshmallow slab out onto a cutting board. Dust with more confectioners’ sugar.
- Using a sharp knife or pizza cutter, cut the marshmallows into desired shapes. Dust all sides with additional confectioners’ sugar to prevent sticking.
Notes
– **Coating:** Roll the finished marshmallows in toasted coconut, cocoa powder, or crushed candy canes for a festive touch.
– **Coloring:** Add a few drops of food coloring to the syrup before mixing with the gelatin for colorful marshmallows.
