Homemade Marshmallows
I was feeling up to challenging myself to make homemade marshmallows for my boozy hot cocoa! If you’re feeling ambitious, GO FOR IT, because the end result is so worth it. They’re so light and fluffy and perfectly sweet.
Ingredients:
1¾ cup white sugar
⅓ cup agave syrup
1 cup water (in parts)
3 packets of Knox gelatin
pinch of salt
1½ tsp vanilla extract
2 egg whites
coconut or avocado oil
powdered sugar
corn starch
Directions:
Combine sugar, agave, and ½ cup water into a medium sauce pot. Heat over medium-high heat until sugar is bubbling.
In the bowl of a stand mixer, add gelatin packets and ½ cup of water. Stir to combine and let the gelatin “bloom” while you complete step 3.
Cover for 2 minutes (don’t lift the lid!). Using a liquid thermometer, let the temperature of the sugar reach to 245F.
Once the sugar reaches the correct temperature, slowly start to integrate it into the mixing bowl with the gelatin, using the whisk attachment on the low setting.
Add salt and increase the speed to medium-high. Whisk on medium-high until the mixture is doubled, or even tripled, in its volume.
In a separate mixing bowl, add two egg whites and whisk until stiff peaks form. Add egg whites and vanilla to the marshmallow mixture and beat on medium-high for another minute.
Prepare a 9”x12” glass baking dish by greasing the sides with coconut oil. With a greased spatula, transfer the marshmallow mixture to the greased baking dish.
Sift powdered sugar on top of the marshmallow, cover with plastic wrap, and let sit for at least 12 hours at room temperature.
Once set, remove from baking dish and place on a surface dusted with powdered sugar and corn starch. Cut into your desired shapes.
Toss marshmallows in a bowl with more powdered sugar and corn starch, coating them to prevent them from sticking to one another.
Store in an airtight container, at room temperature, for up to three weeks!
This recipe will yield approximately 60 (1”) marshmallows.