- Unflavored Gelatin
- Granny’s Sugar
- Vanilla Bean Paste
- Granulated Sugar
- Vanilla Extract
- Corn Syrup
You’ll need granny’s sugar, unflavored gelatin again a very crucial ingredient. Some vanilla bean paste, and you’re going to need some water okay there really is no substitutions for any of these ingredients unfortunately because this is what you’re going to need to make the marshmallow anything else if you substitute you know if you don’t have unflavored gelatin. You’re just not going to get the marshmallow texture because that’s a very very important important ingredient . So,I’m going to do first is I’m going to take half of my water and I’m going to sprinkle over my gelatin and I’m going to let that sit there for a few minutes while we get everything else going now I have a saucepan here and I have a candy thermometer now. I’m not someone whom you know takes temperatures and things like that but when it comes to making candy or cooking sugar to a specific temperature. I find that a candy thermometer is really helpful so that way. You don’t overcook it or undercooking because it has to be kind of at the right temperature. So I have mine fitted onto my saucepan, and ready to go and in here.
I’m going to add the remaining water along with my granulated sugar, and the corn syrup. Now I sprayed my little measuring cup with some nonstick spray so that the corn syrup kind of runs right out, and now what I’m gonna do is I’m going to put this on the stove cook it over about medium heat or so until the mixture reaches a 240 degrees Fahrenheit it’ll take. I would say about 10 to 12 minutes. So,I’ll keep an eye on it just get everything in there and I’ll show you what it looks like when it’s there. I’m just gonna put it right on the burner and then I go okay this has reached 240 degrees. Now please make sure you’re being very careful because you are working with hot sugar and it can burn you so what I’m gonna do is I’m gonna just carefully take this out. Now I’ve worked with sugar for a very long time.
So, I know that it’s really really painful but don’t even think about putting your fingers anywhere in here that liquid because it can hurt so now I’m going to do I can see that the gelatin in there is kind of soaked up all the water and now with the motor kind of running on low that’s what it’s gonna look like and it’s fine. I’m going to drizzle in the sugary syrup kind of on the sides like that just kind of stream it in and once it’s all incorporated we can then see how it’s starting to mix with the gelatin once it’s all in. We are going to increase the speed okay now at this point you’re going to increase the speed to about high and you’re going to let that mix for a good 12 to 15 minutes or until the mixture is really thick and I’ll show you my lipstick when it’s there and it’ll be cooled down to like lukewarm so once it’s there I’ll show you okay that looks perfect. So what I have here is a 9 by 13 inch baking pan that I have sprayed really well with some nonstick spray and then in this little bowl.
I have a mixture of confectioner’s sugar and a little bit of cornstarch and what I’m going to do is I need to make sure that this is really well coated with some cthe mixture. I’m going to do that really quickly and you want to make sure that you kind of come up the sides a little bit like so, to make a mess it’s okay this is just going to ensure that nothing sticks. it’s a little bit more you can see that bath just turned into almost like a pavlova if you will like pavlova mixture it’s really lovely. I’m going to add some of my vanilla bean paste. You can add vanilla extract of course if,you want to I like adding vanilla bean paste.
5I like seeing the vanilla beans kind of running through it so get this all out what I’ve also done is. I have just don’t mind the mess.I just took out my little whisk attachment and I got so on but I have my baking pan that’s been sprayed with nonstick spray and then I coated it with a mixture of confectioner sugar, and cornstarch all the measurements of course will be on my website so don’t worry about taking those down. Now but see what I’m doing just really briefly because you have to remember that this is not really sticky because it is sugar and look at that but you can see the vanilla beans running through it I guess that you can use a vanilla extract if, you want to but I particularly just like seeing the vanilla beans. I also think that it gives you much better flavor okay again this is going to pretty sticky but it’s all good.
6I’m going to just take all this out of here and try to get this as smooth as possible in my prepared pan the easiest way to really get this in here is to wet your hands on a little bit of water right here wet your hands make sure your hands are clean of course and then it doesn’t stick and you can kind of smooth it really nicely because trust me if, you try to smooth it with spatula. You’ve got to go nuts simply because it gets all sticky but when you’re doing like this see is a perfect little tip okay so now I just grab a little my pink for now because all. I’m going to do is just sprinkle a thin layer of the confectioner sugar on top just a thin little layer like so and now these need to dry for a minimum of about six hours or so I just leave them overnight.
7I’m going to just take all this out of here and try to get this as smooth as possible in my prepared pan the easiest way to really get this in here is to wet your hands on a little bit of water right here wet your hands make sure your hands are clean of course and then it doesn’t stick and you can kind of smooth it really nicely because trust me if, you try to smooth it with spatula. You’ve got to go nuts simply because it gets all sticky but when you’re doing like this see is a perfect little tip okay so now I just grab a little my pink for now because all. I’m going to do is just sprinkle a thin layer of the confectioner sugar on top just a thin little layer like so and now these need to dry for a minimum of about six hours or so I just leave them overnight.
8I will show you what they look like when they’re done and all I’m going to do is cover them loosely with the kitchen towel. Let them set aside until tomorrow and then,I’ll show you. We’ll cut them and then we’ll dig in okay so these have been drying out overnight and they are perfect all. I did was just run my knife on the very edge of the pan and just plop them right out if you grease your pan well and you coated it really well on all sides with the cornstarch and powdered sugar mixture they will plop out just like this and this is what the top looks like so that you see and it is just beautiful now you can cut the edges off.
9If you want to to make it look more perfect but I don’t think I need to do that because I don’t really care. Now what I need you to do is make sure that your knife has powder sugar really well on the tip just be very careful because otherwise these will stick and all. You’re going to do look at that edible cloud do you understand this is an edible cloud. I tell you and then as you cut them you dip the cut sides in the pen some powdered sugar that way they don’t stick and that’s all you’re going to do. You’re just going to keep on cutting them and you have just the most beautiful plumb polishes homemade marshmallows okay just one more and you know what this one’s going had I been smart.
10I would have grabbed some ingredients make s’mores but they’re perfect that there’s. So if,you just come close you can some so you can see some of the vanilla beans in there from the vanilla bean paste and they’re just perfectly squidgy there’s a mark on my wall know what at that hmm yummy a bit of a production Iron Man which is why it’s something I make once in a while when I really want to treat myself to something special make s’mores make yourself some rice krispies treats and you’ll be putting those to very good use.