A Sweet Treat from Stonewall Kitchen
Looking for something to do with the kids during their break from school? Feeling crafty this Christmas? Want to mess up your kitchen counters? This recipe will do the trick and you’ll have tasty homemade marshmallows for your efforts.
Stonewall Kitchen‘s Homemade Marshmallows
1 ½ packages unflavored gelatin
¾ cup granulated sugar
½ cup light corn syrup
1/8 teaspoon salt
1 ½ Tablespoons pure vanilla extract
3 Tablespoons Stonewall Kitchen Seedless Raspberry Jam or Bittersweet Chocolate Sauce
- Prepare an 8-inch square pan by greasing it with vegetable shortening and dusting liberally with confectioner’s sugar.
- Combine gelatin and ¼ cup cold water in a stand mixer fitted with a whisk attachment.
- Combine ¼ cup water, sugar, corn syrup and salt in a small saucepan. Over medium heat, stir until the mixture is dissolved. Continue to heat until the sugar syrup reaches 240° on a candy thermometer (softball stage).
- With the mixer on low speed, slowly add the sugar syrup. Be very careful not to splatter, the syrup is very hot. Once added, increase the speed to high. Continue to mix until mixture is very thick, about 15 minutes.
- If using Seedless Raspberry Jam, add while mixer is going one tablespoon at a time along with the vanilla. Spread the mixture in the prepared pan.
- If making the chocolate flavored marshmallows, spread the mixture in the prepared pan. Drizzle the Bittersweet Chocolate Sauce over the marshmallow mixture. Using a knife, fold and swirl the sauce into the marshmallow making a swirl design.
- Dust the top of the pan with confectioner’s sugar. Allow to stand uncovered on the counter overnight.
- Cut marshmallows into 2-inch squares. Dust with additional confectioner’s sugar.
Visit Stonewall Kitchen’s website and enter for a chance to win a set of Tervis snowman mugs and a canister of hot cocoa.