Pillowy soft and sweet, homemade marshmallows are a real treat. They’re also perfect for roasting over a campfire for s’mores, which is one of our favourite summer treats.
Note: If making these in the summer, avoid making them on especially humid days, as the humidity can affect cooking times and even prevent candy from setting properly.
What you need:
- 3 packets of unflavoured gelatine
- 1/2 cup (125 mL) cold water
- 1 1/2 cup (375 mL) Redpath Granulated White Sugar
- 1 cup (250 mL) light corn syrup
- 1/2 cup (125 mL) water
- 1/4 tsp (1 mL) kosher salt (regular will work too)
- 1 tbsp (15 mL) vanilla extract
- Redpath Icing Sugar for dusting
How to prepare:
1. In the bowl of a stand mixer combine the gelatine and cold water. Set aside.
2. In a heavy bottomed saucepan, combine the Redpath Granulated White Sugar, corn syrup, water and salt. Place over high heat and cook until the mixture reaches 240°F (115°C).
3. Slowly pour the mixture into the dissolved gelatine and whisk using an electric mixer for about 10 minutes, starting at low speed and gradually increasing to high speed.
4. Once it looks quite thick and is very sticky, it’s ready to pour into a pan. Add in the vanilla and mix.
5. Grease an 8×8 or 9×13 pan (depending on how thick you want your marshmallows to be) with butter or oil. Heavily dust it with icing sugar.
6. Pour the mixture into the pan and dust the top with Redpath Icing sugar.
7. Let the mix sit until it is solid enough to cut (6 hours at least). We recommend letting the mixture sit overnight.
8. Turn the marshmallows out onto a large cutting board and carefully slice into squares. Oil or butter a long knife or pizza cutter and use it to slice the marshmallows. This part can be tricky, but keep in mind that even if it gets stretched the marshmallow will bounce right back.
10. Slice into squares and toss in icing sugar; this will prevent the marshmallows from sticking together.