{"id":2702,"date":"2013-01-31T09:00:02","date_gmt":"2013-01-31T16:00:02","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=2702"},"modified":"2017-03-22T16:50:29","modified_gmt":"2017-03-22T23:50:29","slug":"how-to-homemade-marshmallows","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/how-to-homemade-marshmallows\/","title":{"rendered":"How to: Homemade Marshmallows"},"content":{"rendered":"

\"homemade<\/p>\n

I have discovered the world's best feeling substance: soft, fresh, homemade marshmallows.<\/p>\n

\"homemade<\/p>\n

You might think I'm losing my mind by saying this, as I'm sure other things come to mind for you. Pastry cream<\/a>. Bagels<\/a>. Brioche dough<\/a>. Or the snow outside my window which, btw, looks like the softest\/fluffiest snow I've ever seen. This week is just bringing it on!<\/p>\n

\"homemade<\/p>\n

Back to the marshmallows. They are so<\/em> soft, exceptionally smooth, and really just pleasant to handle. As long as you have enough mallow... otherwise you're in a seriously sticky situation.<\/p>\n

\"homemade<\/p>\n

I was intimidated to make these, I will admit; however, they're really quite simple. I have some grand ideas for flavored marshmallows, but wanted to test the waters with plain batch first. Besides realizing I have no idea where my candy thermometer is, halfway through heating up my sugar, the process went very smoothly. Literally. This stuff is ridiculously smooth.<\/p>\n

Start with gelatin. Add it to some water and let it harden up reaaaal nice. Gross.<\/p>\n

\"homemade<\/p>\n

Then you're gonna boil the rest of the ingredients (think: caramel) and pour the hot concoction into the running stand mixer, gelatin waiting at the bottom.<\/p>\n

\"homemade<\/p>\n

Let your mixer go for almost 15 minutes and watch your marshmallows rise from the ashes! I mean from the syrup. Rise from the syrup. It's amazing how it grows!<\/p>\n

\"homemade<\/p>\n

Carefully pour your sticky cloud into a prepared pan, smooth it out...<\/p>\n

\"homemade<\/p>\n

AND MALLOW IT! Oh this is my favorite part. I was liberal with the mallowing and coudln't stop fondling the mallows. It was an issue.<\/p>\n

\"homemade<\/p>\n

Let them set for a few hours before you cut and mallow some more.<\/p>\n

\"homemade<\/p>\n

Then you can use your mallows for ALL SORTS OF THINGS! S'mores<\/a>, hot chocolate, on pancakes<\/a>... yes I just suggested marshmallows on pancakes. Do it!<\/p>\n

\"homemade<\/p>\n

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