Who doesn’t like marshmallows? At the very least s’mores are an American classic. Can you believe my daughter actually couldn’t handle eating roast marshmallows for 2 years of her life? We went to a pumpkin patch where they had lots of bags of them and she ate SO MANY of them that she couldn’t stand the sight of them for two whole years after. I am so glad she got over it, because she really got a kick out of these!
What I really get a kick out of is finding ways to make things that usually use corn syrup with other ingredients. A prime example of a substitution is Lyle’s Golden Syrup. If you’re from Britain you already know all about this stuff but for us Americans, it’s pretty new. You may remember it from my treacle tart recipe as well. If you’re a Harry Potter fan and you haven’t seen that post you just have to, and check out my Harry Potter section it’s to die for! What you see above is ALL of the ingredients for these beauties.
First, combine the water and vanilla then pour it into the gelatin and mix it up so it’s not clumpy then set it aside
Add the water and golden syrup to a pan
Then the salt
And the sugar, so they dissolve together into the liquids
Stir then turn up the heat and DON’T TOUCH IT
This is what happened to the gelatin and vanilla and water while we were adding things to the pan, neat huh?
Boil until you get to 240 degrees then turn off the burner and add the gelatin
Stir it just enough for it to dissolve then pour it all into the stand mixer with the whipping attachment
And whip it!
Whip it good! See it growing and changing color? THAT is what we want
When it’s nice and white and thick it’s ready for the pan
A 9 x 13 glass dish coated with powdered sugar works perfectly
Nice and semi solid just the way we like it
Top with more powdered sugar (trust me this stuff is STICKY)
Add wax paper and flatten it out so it’s all even. See that marshmallow on my thumb? STICKY!
Let it sit out overnight and the next morning you can cut them however you like. You can even get out cookie cutters and make them into funny shapes if you really want to. I just like squares
I try to pat all of the sides of each one in powdered sugar so they don’t stick to each other but it’s up to you how you want to handle it. You could use flour too, if you want them a bit less sweet.
You can store these at room temperature for a week or two, or put in the fridge for up to a month. They may get a little goopy if the powdered sugar soaks in or you live in a humid climate but they will definitely stay delicious regardless!
What are you going to do with your marshmallows? The possibilities are endless! I’d love to hear your ideas in the comments below!
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