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All » Marshmallows – Malvaviscos

Marshmallows – Malvaviscos

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Homemade Marshmallows - Malvaviscos  from sweetlifebake.com

Marshmallows – Malvaviscos

When I was engaged I began collecting fun Christmas activities in a small black binder for my future family.  The first recipe I clipped out was this one for Marshmallows featured in the February 1996 issue of Martha Stewart Living. My first daughter was 3 when I first made these marshmallows. She’s 13 now, my second daughter 8, so you can say these little pillows of love have become a family tradition. 

The first year I made them the whipping process burned out my hand mixer. I thought I ruined the batch, but they came out amazing. So, So, So much tastier than store-bought marshmallows and wonderful on Hot Chocolate.  Fluffy, airy and light we were hooked. Today the entire family looks forward to them every year and I even began adding them to our yearly tamalada celebration. I make a triple batch, cut them into tiny squares, and pack them in goodie bags for my family to enjoy them throughout the Christmas season.

 

 

Homemade marshmallows from sweetlifebake.com

Homemade marshmallows from sweetlifebake.com
Print
Marshmallows
Author: Vianney Rodriguez
Ingredients
  • Vegetable oil for brushing
  • 4 envelopes unflavored gelatin 3 tablespoons plus 1 1/2 teaspoons
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups confectioners' sugar
Instructions
  1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
Recipe Notes

recipe from Martha Stewart Living 1996

Homemade marshmallows from sweetlifebake.com
Print
Marshmallows
Author: Vianney Rodriguez
Ingredients
  • Vegetable oil for brushing
  • 4 envelopes unflavored gelatin 3 tablespoons plus 1 1/2 teaspoons
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups confectioners' sugar
Instructions
  1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
  2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
Recipe Notes

recipe from Martha Stewart Living 1996

All1 Comment

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Comments

  1. Rosa says

    December 23, 2013 at 10:15 pm

    Heavenly.

    Merry Christmas!

    Cheers,

    Rosa

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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