Homemade Marshmallows w/ Chef Risa Boyer
I have a confession - I don’t even like marshmallows…but these? These I will eat - in handfuls if they let me! Once you’ve had homemade marshmallows you will never again be able to eat that chemically, chewy, unidentifiable stuff they sell in baggies at the store! And since this recipe makes a large batch - you’ll be good to go for a while, before you have to make more! They also make a great gift if you wrap a few in a pretty bag and ribbon to give away, like, oh, to your Valentine perhaps?
Chef Risa Boyer, owner of Vanillamore in Montclair NJ is a master marshmallow maker (she does a lot of things very well). And, full disclosure, she’s been a lifelong friend of mine. So when she offered to share her signature marshmallow recipe with us - I jumped at the chance! I always have so much fun learning from her.
She breaks down the process step by step and makes it very easy for anyone to do. Pointing out all the “landmarks” to look for along the way! Color, temperature and texture are all key to making beautiful, fluffy “‘mallows" (as they’re loving referred to at Vanillamore).
And, you know I love a recipe that can be tailored to any taste! Chef Boyer flavors hers with vanilla, but you could use any flavoring you like, think peppermint, or orange extract (hello creamsicle mallows!). AND, you can have fun coloring them too! We used some red to make them perfect for Valentine’s Day.
Watch the full video and get the recipe below - I even linked you up with a few key ingredients that chef recommends for easy shopping! Then try whipping up a batch this weekend!
Yields 90 1x1inch marshmallows
*NOTE: Marshmallows must set overnight.
2 Tbs. powdered gelatin
1 1/3 C. cold water (divided into 2 2/3C.)
3 C. granulated sugar
1 3/4 C. corn syrup
1 Tbs. vanilla bean paste (or extract)
1/4 tsp. salt
1 C. confectioners sugar
1/2 C. corn starch
Combine confectioners sugar and corn starch.
Line a large cake pan with parchment paper, and spray with non-stick spray. Dust bottom and sides with some of the confectioners sugar mix. Set aside.
In the bowl of a stand mixer with whisk attachment, add gelatin and bloom in 2/3 C. cold water.
In a large sauce pan, combine 2/3 C. water, sugar and corn syrup. Cook, without stirring, until a candy (or meat) thermometer reads 240°. Remove from the heat and let the bubbles settle.
Turn the stand mixer on to a medium speed. Carefully pour the hot sugar mixture into the stand mixer. Increase the speed to high and mix until the mixture turns bright white, has doubled in volume and the mixer really begins to struggle. Add in vanilla and salt. (Mixing can take up to 15 minutes).
Spray a spatula with non-stick spray and pour marshmallows into your prepared pan. Work quickly to spread them evenly in the pan.
Dust the tops with more of the confectioners sugar mixture. Cover in plastic wrap and let set at room temperature overnight.
Cut marshmallows into desired shapes with a well-oiled knife. Dust all sides with more confectioners sugar mix. Store in an airtight container.