Today’s Recipe: Homemade Marshmallows

Today’s recipe, MaryJane’s Homemade Marshmallows, is another sneak-peek recipe from my book, Glamping with MaryJane. (Actually, in my book, my basic recipe below ends up with a host of yummy, unlikely ingredients added, but I’ll save those surprises for you until you have my book in your hands!)

Remember last month’s recipe?

Sweet & Smoky Salmon Zucchini Rolls

Oh goodness. The name alone starts a mind-blowing seismic-flavor-tastebud-overload.

But today is all about celebrating the tasty white, round, and fluffy balls of sugar-sweetness dubbed Marshmallow … because it’s National S’more Day!

And let’s not forget their partner, the homemade graham cracker, which will be part two of this recipe series, right here tomorrow. Don’t forget to check back.

Happy s’more day to you and yours. And s’more to you, and you, and you …

MaryJane’s Marshmallows
PREP TIME: 30 MINUTES
COOK TIME: 25 MINUTES
MAKES: 36 marshmallows

9     t MaryJane’s ChillOver Powder (3 boxes or buy in bulk)
1¼  cups water, divided
2½  cups sugar
1     cup light corn syrup
½    t salt
2     T vanilla extract
2     egg whites
¼    t cream of tartar
powdered sugar for dusting

1. In a small saucepan, sprinkle ChillOver Powder into ¾ cup cold water. Place over medium-low heat and stir constantly, using a whisk, for only 3 minutes. Set aside. The consistency will be that of a thick paste.
2. In a 3-quart saucepan, blend together ½ cup water with the sugar, corn syrup, and salt. Bring to a slow boil.
3. Turn heat to medium high. Continue to cook, unstirred, until a candy thermometer inserted into the mixture reaches 240°F. (Do not overcook, or your marshmallows will be tough.) Remove from heat. Pour in ChillOver paste and whisk until dissolved. Stir in vanilla.
4. In the bowl of a large mixer, beat the egg whites until frothy and add cream of tartar. Beat until soft peaks form. Using a low speed, pour hot syrup slowly into beaten egg mixture. After all the syrup is added, increase to high speed and continue to beat for 15 minutes.
5. Spread the mixture into an 8″-square pan that has been heavily dusted with powdered sugar. Dust top. Let dry uncovered overnight.
6. Loosen the mixture from the pan by lifting around edges with a knife.
7. Turn out onto a powdered-sugar-dusted cutting board.
8. Dust bottom again with powdered sugar, using a handheld sifter.
9. Cut into squares with a large knife that has been dusted with powdered sugar. Dust the pieces completely and use for campfire s’mores.

Gather ingredients.

Pour ¾ cup cold water into a small saucepan.

Sprinkle in 9 t of ChillOver Powder.

Place over medium-low heat and stir constantly, using a whisk, for only 3 minutes. Set aside.

The consistency will be that of a thick paste.

In a 3 qt saucepan, add 2 ½ cups of sugar.

Add ½ t salt.

And 1 cup of organic corn syrup.

Then pour in ½ cup of water. Stir to combine.

Bring to a slow boil over medium-high heat.
Continue to cook, unstirred until a candy thermometer reads 240°F.

Remove from heat. Pour in ChillOver paste and whisk until dissolved.

Stir in 2 T vanilla.

In a large bowl or stand mixer, beat 2 egg whites until frothy.

Add ¼ t cream of tartar. Continue to mix until soft peaks form.

Using a low speed, pour hot syrup slowly into beaten egg mixture.

After all the syrup is added, increase to high speed and continue to beat for 15 minutes.

Spread the mixture into an 8” square pan that has been heavily dusted with powdered sugar.

Dust top. Let dry uncovered overnight.

Loosen the mixture from the pan by lifting around the edges with a knife.

Turn out onto cutting board that has been dusted with powered sugar.

Dust the bottom with powdered sugar again.

Cut into squares with a large knife.

Dust the pieces completely and use for campfire S’mores.

Any extras? Just place in a container and store in the freezer.

See you tomorrow for homemade graham crackers with a coconut twist!