Marshmallows are one of those things that I have always wanted to make at home. But when it is so easy to just buy a bag of pre-made marshmallows at the store, why take the time to do it yourself? Have you ever tried a homemade marshmallow? There is no comparison! Making them yourself is totally worth it.
The homemade version is fluffier, lighter, gooier, and even more so of all of the things that everyone loves about a marshmallow. And after making my very first batch (successfully might I add), I concluded that it is not very hard at all. The only troublesome part is dealing with the extra sticky freshly made mallows.
The second benefit to making them at home is that you can flavor your confection with almost anything. I found a bottle of cheesecake extract on Amazon and it arrived in two short days. Click here for the extract.
And finally, you actually get to see what is in your food. Instead of pumping yourself with processed store-bought stuff.In a few short days, I will post my recipe on how I used these little clouds of cheesecake heaven. Until then, just eat them by the handful.
- 1 Cup of Light Karo Syrup
- 0.625 Fluid Ounces of Cheesecake Extract
- 3 (1/4-ounce) Envelopes of Unflavored Gelatin
- 1 Cup of Water
- 1 1/2 Cups of Sugar
- 1/4 Teaspoon of Salt
- Approximately 1/2 Cup of Powdered Sugar
- Prepare a 9x9 (or something similar) baking pan by coating it in cooking spray then powdered sugar. Be sure to shake out any excess sugar. Set aside.
- In your stand mixer, pour in 1/2 cup of water then sprinkle over the gelatin. Allow the gelatin to bloom while you prepare the rest of the recipe. Be sure to attach your whisk beater.
- In a small saucepan combine the karo syrup, sugar, salt, and 1/2 cup of water.
- Heat over medium heat, cooking until the candy reaches 240 degrees Fahrenheit or soft ball stage.
- Once at the desired temperature, remove the mixture from the heat and allow the bubbles to dissipate.
- With your stand mixer on low, slowly pour the candy mixture into the bowl.
- Once the mixture is full incorporated, turn the speed up to medium. Whisk the mixture for approximately 10 minutes or until the mixture folds back onto itself in a thick ribbon.
- After the mixture is at the desired texture, beat in your cheesecake extract.
- Pour the mixture into the prepared baking pan. Smooth the top of the mixture with wet hands.
- Allow the marshmallows to set for at least 4 hours before slicing.
- After slicing, coat eat marshmallow in powdered sugar to subdue their stickiness.