There have been some technical difficulties getting this post finished. Between; really slow internet connection, stupid water heaters, the already not so reliable electricity worsened by really strong winds, and lots of rain and clouds, it is wonder that I have finished it at all. But hey, our family motto is basically: figure it out and make it happen. Let me tell you, there are a lot of things that you have to just figure out when you move to a new country and don’t speak the language fluently. You get really good at just figuring it out.
I had planned to do a totally different recipe for yesterday, but that didn’t work out. It was such a good idea too, and I think it would have worked if I had just tweaked a few things next time. I will have to try it again and get back to you on that.
So, after my last experience making marshmallows without a thermometer you’d think I would have learned my lesson. I didn’t though. I tried my favorite marshmallow recipe again and, guess what? They came out great, just like they used to when I did have a thermometer. The key is to get the sugar syrup to the right temperature.
Of course this would have all worked out better if it wasn’t pouring down rain. I started taking pictures this morning before the rain started and my light was pretty good but then it seemed like within seconds my sunlight was gone. My pictures are less than I had hoped but at least you can see them.
Marshmallows are pretty easy and straight forward to make, but man, can they get messy. Be prepared for a sticky situation. They are so worth it though. Every last bit of the mess. They are so FLUFFY I’m gonna die! That’s for all the Despicable Me fans out there. As I have already said, I made this recipe without a thermometer but if you have access to one then you can definitely use it just to be safe. I also made these without corn syrup because that stuff is awful. There are quite a few recipes out there for marshmallows with honey instead of corn syrup but I like to just skip it all and stick with basic sugar.
Do you have any idea how many things you can do with marshmallows!? Neither do I, but I intend to find out. I am dreaming up all kinds of recipes that I want to make with these. I will be like the George Washington Carver of Marshmallows. You know, the guy who invented a bazillion things with peanuts not to be confused with the president. I wonder if you could make marshmallow cosmetics. Yum, but that probably isn’t a very good idea because then people would want to eat your face. My mind just shot right past affection and now I’m picturing all these zombie movie scenarios in my head. Yeah, I should probably stick to things intended for eating.
- 3 1/2 tablespoons unflavored gelatin (I think about 4 envelopes)
- 1 3/4 cups water, divided
- 4 cups sugar
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- powdered sugar
- Grease a 13x9 inch glass pan or similar sized pan (I used a cookie sheet with tall sides) and sprinkle with powdered sugar. Combine sugar, salt, and 1 cup water in a medium saucepan. Bring to a boil over high heat. Once boiling, cook for about 10 minutes or until it reaches 238 degrees F (115 C), occasionally stirring sugar off sides.
- Meanwhile, in a large mixing bowl or bowl of stand mixer combine gelatine with 3/4 cup cold water and allow to sit for about 5 minutes.
- Carefully pour sugar syrup into gelatin mixture and beat with a whisk attachment on stand mixer or hand mixer on low speed. Continue to increase speed and beat as it cools until it is thick and fluffy. Add in vanilla and beat to combine.
- This is where it gets really sticky. Scrape marshmallow into prepared pan and spread out in an even layer. Allow to sit uncovered for at least 6 hours and up to 24 hours until set. Cover a clean surface lightly with powdered sugar. Sprinkle top of marshmallow with powdered sugar and tip out onto surface. Grease a sharp knife or cookie cutters and cut into shapes. Toss with powdered sugar in a large bowl until all sides are coated.
- Store in an airtight container for up to 3 days.