I’m at it again, my need to make Easter goodies is as unmanageable as ever. This recipe did not go as planned but, like many times in the past, I was able to correct my mistakes and at least not have a total failure. I may have even discovered a way of making peeps that some one might like better. I have made marshmallows many times in the past, but this time was different because I had no candy thermometer. There is a science behind candy making and it is probably not the best idea to make it without the proper tools but I did it anyway. My sugar syrup obviously did not reach soft ball stage (I wouldn’t know because, again, I am the genius who did this without a thermometer). When my final result should have been turning into yummy marshmallow fluffiness it was staying way too wet and totally un-fluffy.
I almost went into full kick-myself-because-I’m-a-total-failure mode but not before my stubbornness kicked in. I tried to think of what I could do to make it fluffier and decided that, because my water to sugar ratio was off I should add more sugar. I didn’t want the marshmallow to be grainy so I added powdered sugar. Before I was finished, I had probably added about 2 cups of powdered sugar. My end result was a more delicate marshmallow than usual. The texture is extra airy and light
I considered not posting this recipe, but after I finished them and dipped them in colored sugar I thought it was at least worth the pictures. Aren’t they cute? I would not recommend this method of marshmallows but I can give you my recipe and the instructions for what I should have done and usually do. I fully plan on posting a properly executed recipe for marshmallows soon.
Update: If you want a good recipe for marshmallows then check out this one!
- 8 1/2 cups sugar
- 2/3 cup water for syrup and 1 cup cold for gelatin
- 2 1/2 Tablespoons gelatin (about 3 packets)
- 2 teasopoons vanilla extract
- 1 teaspoon salt
- several cups of colored sugar (see notes)
- Pour 1 cup of cold water into large mixing bowl and add gelatin. Set aside to soften.
- Add sugar and water to a medium saucepan and stir over medium high heat until it reaches 235-240 degrees F. Allow to cool for about 5 minutes.
- Fit beater to stand mixer or hand mixer and ask someone to hold it while you pour in syrup. Turn on mixer and carefully pour hot syrup slowly into gelatin mixture. Mix on low or stir by hand for a few minutes to cool. Beat until light and fluffy.
- Grease 1 large or two small baking pans and sprinkle with a generous amount of colored sugar of choice (I separated mine into three different colors). Scoop Marshmallow onto pans and spread into a layer about 1/2 an inch thick and sprinkle top with more colored sugar.
- Allow to dry for at least 4 and up to 24 hours.
- Use cookie cutters or a pizza cutter to cut out shapes of choice (I used bunnies, hearts, and stars) and dip all sides in colored sugar to coat. (I used a toothpick and a small amount of chocolate frosting for my bunny eyes.)
Colored sugar is so easy to make at home. All you need is sugar, food dye, a bowl, and something to stir with. Just pour about 1 cup of sugar into bowl and add 1 drop of food coloring and stir until evenly colored. It is as easy as that.
After cutting the marshmallows I saved my scraps and plan to use them in another recipe that I will decide on later.