Yes, heaven – to die for – can’t live without, you get the picture! And I’m talking about homemade marshmallows! I made them yesterday and finished cutting them and dusting them this morning.
While cutting them, my Greyhounds were patiently standing behind me waiting to be the taste testers. As to be expected, they loved them! I think all of us had at least three each during the testing process but in the end, we all agree, the marshmallows passed without a doubt!
They are most delightful – light and airy and yummy, yummy, good! As always, much better than store bought! And just in time for the S’more season! I have a friend who has been hosting Wine and S’more Bar parties around their beautiful outdoor fire pit. What a great idea I thought! And wouldn’t homemade marshmallows really impress your guests! They are so easy, trust me. I’d never suggest something difficult for a party. You’ll have enough to worry about that day besides how the marshmallows turn out! Remember, though, they can be made the day before!
I honestly can’t believe I’ve never made these and it’s another one of those things on my list that I’ve always wanted to make and now I have. They are super easy and as I said, the end result is well worth it. You will probably never go back to store bought mushies (that’s what I call them) once you’ve tasted these!!
My Greyhounds are hoping I don’t and that I will continue to make these wonderful sweet confections just for them! I probably will. Remember, it’s all about the dogs . . .
Adapted from Alton Brown’s recipe.
- 1/4 cup Unflavored gelatin
- 1 cup Cold water
- 2 cups Sugar
- 1 teaspoon Clear vanilla
- 2 Egg whites
- 2 cups Confectioners Sugar
- In a medium sized saucepan soak the gelatin in the water. After the gelatin has softened (approximately 10 minutes) add the regular sugar and then gently dissolve over low heat for approximately 8 minutes. Remove from the heat and allow to cool to room temperature. Add vanilla.
- In a mixer, beat the egg whites until stiff peaks form. Then fold in the sifted confectioners’ sugar. While the mixer is on low, slowly poor in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size.
- Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter (or PAM), and coat with confectioners’ sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
- Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners’ sugar.
- Serving Size: 6
- Calories: 99
- Sugar: 25g
- Carbohydrates: 26g