Homemade Marshmallows with NO corn syrup
· 1 tbsp (6.5g) gelatine (one packet of Knox)
1/4 cup cool water
· 1 cup granulated sugar
1/4 + 1/8 cup water (halved recipes lead to weird amounts!)
1 tbsp honey
1/8 tsp kosher salt
1/4 vanilla bean, seeds removed or 1/4 tsp vanilla extract
(may substitute any extract here)
· 1/8 cup cornstarch
1/8 cup powdered sugar
In a small bowl, stir together cornstarch and powdered sugar. This is to dust the pans and the marshmallows. [ED: You're probably going to need more of this blend to dust the marshmallows at the end; I found it scanty.]
Prepare a pan: Grease and dust a baking dish or cookie pan with a rim. If piping your marshmallows out, you can grease and dust some waxed paper instead. [ED: Having made this recipe this afternoon, I can tell you to line whatever pan you're using with greased and dusted waxed paper. Use more dusting than you think you're going to need.]
Combine cool water and gelatine in a large bowl. [ED: Do this in your stand mixer bowl.]
In a heavy saucepan, combine water, vanilla, sugar, honey, and salt. Bring to rolling boil and cook, stirring occasionally, until candy thermometer registers 115 degrees C (238-240 F), firm ball stage.
Turn on mixer at low speed. Slowly pour hot syrup into bowl containing the gelatin/water mix. Splatters hurt! Mix until thoroughly combined, and then turn mixer to high. Beat until very thick, fluffy and lukewarm, about 12-15 minutes with a stand mixer.
Spread evenly into prepared pan, and cool overnight or at least 3-4 hours before slicing. To slice, remove entire sheet of mallows to a sugar/cornstarch dusted cutting board. Grease a very sharp knife or scissors, and cut into desired size. Toss with remaining powdered sugar mixture until all sides are evenly coated and no longer sticky.
If piping into “kisses,” let set for 2 hours. [ED: Mine needed longer because the bottoms tore out.] Then CAREFULLY remove from wax paper and coat with powdered sugar mixture. [ED: To pipe, grease the inside of a large Ziplock freezer bag and snip off a lower corner. You'll never get it clean, so toss it afterwards.]
Will keep for 2-3 weeks in an airtight container, but I doubt long-term storage is going to be a big issue for you.
Also heavenly dipped in dark chocolate. But then again, what isn’t? [ED: Oh my gods, you want to do this. No, really. It's like a Whippet without the cookie base. If I'd had a candy cane around I'd have sprinkled it on the wet chocolate, too.]
[ED: I made marshmallows with half this mix, and used the other half of the marshmallow crème to make marshmallow fudge (see next recipe!).]