Even though New Years was, like, maybe 5 minutes ago, here we are getting ready for the Fourth of July. JULY!!! Please tell me how that’s possible!
I feel like I’m going to blink and it will be Christmas already, and I’m sooo not ready for that. Although I’m already planning my cookie trays. I start planning those in April.
But anywho, back to the present.
And on to these adorable red, white, and blue marshmallows. They’re delicious all by themselves but if you were to roast them and smoosh them between graham crackers and a Hershey bar you’d have the most patriotic s’mores ever. That would be the perfect way to kick off a night of fireworks. And I have to say they’re going to make the most perfect ending to my traditional Fourth of July dinner: potato salad and a potato chip sandwich. What can I say? Carbs are just my thing.
I’ve posted probably 42,000 marshmallow recipes at this point. Have you made any yet? Homemade marshmallows are really a revelation. They’re so much more flavorful than the store-bought variety. And they really aren’t that hard to make at all. This recipe doesn’t require a candy thermometer, and while some people out there say a thermometer is necessary for candy-making I say that it’s not. My grandmother never owned a candy thermometer in her life and her candy always turned out.
The thing you have to remember when making marshmallows, though, is to pour the syrup VERY SLOWLY down the side of your mixing bowl when you add it to the gelatin. If the gelatin heats too quickly your marshmallows won’t set up properly. But beyond that, making your own marshmallows is a cinch.
This recipe makes a standard vanilla marshmallow; if you’re looking for a different flavor try peppermint marshmallows, dulce de leche marshmallows, or chocolate stout marshmallows. Or experiment with any type of flavor or extract you like.
Note: you’ll need a lot of food coloring to make distinct red and blue layers. I used gel food coloring and recommend that over liquid colors. You can find gel food coloring at Walmart and craft supply stores if your grocery store doesn’t carry it. Be sure to work quickly when you mix in the coloring as the marshmallow sets up pretty quickly.
Have a wonderful last week of June! And be sure to whip up a batch of marshmallows for the Fourth. Nothing says happy birthday, America like homemade candy. (Maybe?)
- 1 cup water, divided
- 3 envelopes unflavored gelatin
- 2 cups granulated sugar
- 1/2 light corn syrup
- 1/2 teaspoon salt
- 2 tablespoons vanilla extract
- 1 1/2-2 cups powdered sugar, as needed for coating marshmallows
- Red gel food coloring
- Blue gel food coloring
- Before you start marshmallows, set up your workspace. Set 2 mixing bowls, a handful of toothpicks, 2 spoons, and both food colorings near your stand mixer.
- Grease a 9- x 9-inch baking pan and set aside.
- In a stand mixer fitted with the whisk attachment, pour 1/2 cup of the water and sprinkle the gelatin over the water’s surface. (Try not to pour the gelatin in a big clump, as it can be difficult to get it to un-clump.) Set aside to allow gelatin to soak.
- In a medium saucepan over high heat, combine the granulated sugar, corn syrup, salt, and remaining 1/2 cup of water. Bring the mixture to a rolling boil and continue boiling for 1 minute. Remove from the heat.
- Turn mixer to low and mix gelatin and water a couple of times. Carefully pour the sugar-corn syrup-water mixture down the side of the bowl with mixer still on low. (Do this slowly to avoid splashes.)
- Turn the mixer to high and continue beating for 10-12 minutes, until the marshmallow is very thick, glossy white, and about tripled in size. Scrape down the sides of the bowl if necessary to keep batter from overflowing.
- Stop mixer and add the vanilla extract, beating to combine.
- Working quickly, place 1/3 of the marshmallow in each mixing bowl you got out earlier. Dip one toothpick into red food coloring and stir into one bowl of marshmallow, then do the same with the blue food coloring in the second bowl. Spread red marshmallow into an even layer in the prepared pan. Spread white marshmallow over that, then top with blue marshmallow. Smooth the top.
- Grease a sheet of plastic wrap and lay, greased-side down, across the marshmallow. Press firmly.
- Leave the marshmallows to set for at least 5 hours. Overnight is better—they need some time to dry out or they’re too difficult to cut.