Why can’t I make fudge, if I can make some homemade marshmallows? That really bugs me for some reason. One thing, that I did notice when making these was that my digital thermometer was 3 degrees higher than my other candy thermometer. Maybe that is why my fudge wasn’t turning out and it was always below soft ball stage.
There was a Martha Stewart recipe for marshmallows,that I had tested previous to this one. For some reason, that didn’t turn out either. 🙁 Her recipe was for peppermint marshmallows. Instead of vanilla, I just added some peppermint extract and to make the green swirls all you do is use a couple drops of green food coloring. The marshmallows have to be in the pan before you do that. Spread out the drops and then take a tooth pick and start swirling the food coloring around. Fancy, right? I think these are so pretty, and they look great in a cup of that hot chocolate, that I made below. 🙂Print
Ina’s Homemade Marshmallows
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.