Have you ever seen the “marshmallow test” video on you tube?
I can watch this over and over. I love the determination that some of these kids have when they’re left alone in a room with a single marshmallow…smelling it, licking it, picking tiny, little pieces from it.
The temptation is unbearable.
Make these marshmallows.
Do the test.
You won’t last a 10 seconds.
1 c cold water, divided
3 envelopes gelatin
2 c sugar (regular granulated)
3/4 c corn syrup (use light if off-white marshmallows bother you!)
1/2 c powdered sugar
For chocolate marshmallows:
1/3 c water
1/3 c + 3 tbsp cocoa powder, divided
2 tbsp corn starch
1/2 c icing sugar
Note: In this recipe, I use gelatin. I know some of you either don’t like to use gelatin or are vegetarian. This is what is used in most marshmallow recipes. I am testing another recipe using Agar (seaweed based gelatin) and will post that soon!
1. Line a 9 x 13″ pan with foil and spray with cooking spray.
2. In a mixing bowl, pour 1/2 c cold water and sprinkle all 3 packets of gelatin over the water; give it a quick stir and let it sit for 5 minutes.
3. If you are making chocolate marshmallows, combine the 1/3 c water and 1/4 c cocoa powder. Stir well and microwave for 1 minute; stir again to combine and our into the gelatin mixture.
4. While you’re waiting for the gelatin to soften, place the 1/2 cup water, corn syrup, and granulated sugar in a pot. Cook on high until bubbling (and the granulated sugar has melted) and then insert a candy thermometre into the pot and cook until it reaches about 240F.
*try to resist the urge to stir after the granulated sugar has melted as this may crystallize the sugar (swirling the pot is better than stirring with a wooden spoon)
…it should look like this.
5. Turn the mixture on to low and, being very careful (as the sugar mixture is extremely hot!), pour the sugar mixture into the gelatin in a slow stream. Gradually increase the speed (being careful as it may still splatter) until it is at full speed.
6. Mix for 15 minutes (actually, just set a timer and walk away…if you watch it, you will think that it will never thicken…don’t worry…it will!). This mixture above is the vanilla version (the chocolate one will be a light brown mixture when done). It should look like softly beaten egg whites.
7. Pour the mixture into the prepared pan and smooth the top with an offset spatula or a butter knife. If making the vanilla marshmallows, just sprinkle the top with some of the powdered sugar. If you are making the chocolate mixture, combine 3 tbsp cocoa, cornstarch and powdered sugar in a bowl; sprinkle top of marshmallow mixture with some of this and set the rest aside.
8. Let rest on a counter (away from heat, cold and moisture) overnight or for about 10-12 hours.
9. Once set, turn dish over and sprinkle the top (which was the bottom when it was in the pan) with icing sugar (or the cocoa/icing sugar/cornstarch mixture if you are making chocolate).
10. Spray a large, sharp knife with cooking spray and cut the marshmallows into strips and then again into cubes: toss the cubes into the remaining icing sugar (or if making chocolate, the remaining cocoa/icing sugar/cornstarch mixture).
*I find it helpful to just throw them, a few at a time, into a large ziplock bag with the powdered mixture and shake.
NOTE: Notice the off white colour…I had no light corn syrup…they were awesome just the same!
…see how easy!
These are the chocolate ones, all coated in their cocoa goodness!
And here they are all done and ready for testing.
You can pop them in your mouth as is or you can coat them in melted chocolate and roll them in nuts, coconut, Skor pieces…you get it, right?
Or you can celebrate summer (or what’s left of it!) and roast one over an open flame (remember, they are fresh so they will get all melty very quickly!!)
Orrrrr, you can sit in a room, alone, with a singular marshmallow trying to resist the temptation of popping it in your mouth….if you resist, you get another.
But, why bother? There’s a whole tray waiting for you to devour.
Trust me…your secret is safe with me.