Episode 51: Homemade Marshmallows

Ready to revolutionize your marshmallows!? Look no further, because Nicole shows you how to create a delicious homemade marshmallow in time for National Toasted Marshmallow Day!
Ingredients:
-2 packets unflavored gelatin
-1 cup granulated sugar
-1 tsp vanilla extract
-¼ cup light corn syrup
-½ cup powdered sugar
-½ cup water (divided)
Instructions:
1. Grab a 8x8” square baking dish and line it with plastic wrap tightly fitting each corner (snug) and spray with non-stick spray or oil. Make sure this is completely set before you place your marshmallow mixture in it, the mixture sets very quickly.
2. In a large bowl add half of the water ¼ cup and vanilla extract. Stir together, then sprinkle gelatin on top. Let gelatin absorb the liquid while you cook your syrup in the next step.
3. In a medium saucepan over medium heat, add sugar, corn syrup, and remaining water ¼ cup and stir until mostly combined. Then, cook the syrup until it reaches 270°F, swirling occasionally to even the temp. Remove from heat.
4. Whisk the gelatin mixture on low together, while you are still whisking, pour the syrup down the SIDE of the mixer. Try to do this slowly in the same path on the same side of the bowl and not onto the tines of the whisk. (This will cause the syrup to cool quick and form lumps and won't combine)
5. Increase speed to medium high and continue to mix the mixture for about 5-10 minutes, until the mixture is a thick, opaque white, amd starts to clump in the center. The mixture can become stringy, that’s another sign to turn off the mixer and get ready to pour.
6. Oil a spatula and any other utensil you may use to transfer your marshmallow. Scrap the marshmallow out of the bowl and into the greased pan. Guide the marshmallow with oiled spatula into each corner. Flatten out any peaks or imperfections in the mixture.
7. Let the marshmallow sit for 1-2 hours until it is firm, then cut.
8. Pour a thin layer of powdered sugar on top of a cutting board. Peel away the plastic wrap from the marshmallow mixture and place the marshmallow on the cutting board with the flattened side facing downward.
9. To prevent the marshmallow from sticking, dust all sides with powdered sugar and brush off any access.
10. Lastly, take a sharp chef's knife and cut the marshmallow into about 2” squares by four lines or however big you’d like your marshmallows. It can be stored for 2 weeks in an airtight container.
11. Good job! You made homemade marshmallows!
Credit to: @The Floral Apron for helping me with my first homemade marshmallow recipe.
For more information about pet adoption at the Long Beach Animal Shelter, follow the link below!
www.longbeach....