The Willing Cook-a-Long: Homemade Marshmallows

I learned a few new lessons from this week’s Willing Cook-a-Long challenge regarding Homemade Marshmallows…

  1. Use a pot big enough so that when the syrup boils, it doesn’t boil all over your stove.  A 5qt pot should be big enough.
  2. A candy thermometer would be helpful, but it’s not absolutely necessary.  Boiling the syrup for about 7 minutes gets to about the right temperature (I think).
  3. A stand mixture is a must.  You don’t want to use a hand mixer on high for 15+ minutes.
  4. Don’t try to slowly pour the syrup into the mixing bowl straight from the pot.  It goes everywhere.  Pour syrup into a measuring cup with a pouring spout first before trying to pour into mixer.
  5. A large mixing bowl would be helpful. (This is 4.5qt mixing bowl.)  I used my whisk attachment.
  6. A splash guard would be helpful too as the mixture will fly everywhere, at least until it thickens up a bit.  I put a towel over the mixer so that I wouldn’t have sugar drops all over my kitchen.
  7. Put parchment paper in the 9×13 pan on all sides, then grease that.  It will make removing the marshmallows much easier.
  8. Consider using an even larger pan.  These marshmallows are HUGE!!

Let me say that this was one of the strangest foods I have ever made.  It’s a lot like jello with no fruit flavor and a whole lot of sugar flavor.  I wasn’t crazy about them (but I don’t like regular marshmallows that much either unless they’re in rice krispie treats).  My kids and husband liked them though.  My husband really liked them and compared the texture to…well…breast implants. :)

I ended up not using the recipe that I linked up last week, but I did use some of the tips from it.  Instead, I used this recipe for Gourmet Marshmallows-Corn Free.  I only made one change to this recipe; I used maple syrup instead of brown rice syrup.

So, if you are interested in making homemade marshmallows that are a little healthier (but not too much with all the sugar that’s in it), I highly recommend it.  While it was a very strange food to make and I learned quite a few things from it (that I may or may not have learned through error :) ), I will certainly make Homemade Marshmallows again.

How about you? Did you try a new recipe this week that you would like to share? Link up to your blog (linking back here, please) or simply tell us about it in the comments.

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Now on to next week’s Willing Cook-a-Long new recipe challenge.  I don’t think I can go many more days without the deliciousness of Pioneer Woman’s Cinnamon Rolls.  My sister-in-law made them for Christmas breakfast and they are by far The-Best-Cinnamon-Rolls-Ever!!!  I am going to make them dairy free, so I don’t know how that might affect the recipe.  I’ll report in next week.

Will you join me on this sweet adventure or try something else?

Whatever you decide, I’d love for you take on the Willing Cook-a-Long new recipe challenge each week in 2012!

Have a safe and enjoyable New Year’s weekend!  See you back on January 3, 2012.

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3 Responses to The Willing Cook-a-Long: Homemade Marshmallows

  1. As I mentioned on facebook, I made a dairy-free sugar cookie frosting this week that turned out pretty well. Cinnamon rolls do sound good. I’ve had a gluten-free, dairy-free recipe pinned on pinterest for a couple weeks, but I want to make it without almond flour. So we’ll see what I do.

    • Cook says:

      Thanks for sharing your frosting recipe in The Willing Cook-a-Long. I hope you’re able to join us this week with gluten & dairy-free cinnamon rolls. I made the dairy-free PW variety already and they were fantastic! My son was so thrilled with them.

      See you next week. Happy New Year!
      Michelle

  2. Pingback: Cinnamon Rolls Trial: Gluten-free, Dairy-free, Soy-free « The Rice of Life

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