Kosher Marshmallows

If you are like me you enjoy a good marshmallow every now and then, especially when toasted to perfection over a glowing campfire on a warm summer night. Well we are (in my opinion) head-long into the best part of the summer for campfires...so without further ado here is a quick and easy way to make your own completely kosher and 100% delicious marshmallows.

You Will Need

3 envelopes of kosher unflavoured gelatin

1 cup of cold water

2 cups of sugar 

1 cup of corn syrup

1/4 tsp of salt

2 tsp of vanilla extract

#1 Before you start, grease a 9x14" pan and dust generously with powdered sugar. Don't scrimp on the sugar, it makes all the difference between your marshmallow sliding out of the pan or having to peel it out.

Here, I actually used a jelly roll pan (9.5x14.75") and the marshmallow fit perfect!

#2 Next measure 1/2 cup of the water into the bottom of your mixing bowl and sprinkle all three packets of gelatin over the surface of the water so it can begin to blossom.

Meanwhile add the remaining 1/2 cup of water, sugar, corn syrup, and salt to your sauce pan. 

 

#3 On med. heat, stir the mixture slowly until it comes to a boil - at this point either use a moistened basting brush to wipe down the sides of the pan OR put the lid on the pan and let it boil a min or two to dissolve any remaining sugar crystals.

#4 Attach your candy thermometer to the side of the pan and increase heat to high. Let syrup boil without stirring until it reaches 240 degrees F (This is what is known as the soft ball stage.) usually about 10min. Then remove from heat.

**once it starts getting close to temperature I recommend testing. Have a cup of cold water handy and drop a few drops of sugar mixture in it. It will flatten at the bottom but you should be able to squish it into a ball with your fingers.** 


 #5 Start your mixer (or requisition someone else to help) and slowly start pouring the hot syrup into your gelatin while beating. *be careful not to get spattered by the hot mixture! Beat on high until it starts to look foaming then add your flavouring.

Continue to whip on high until it becomes thick, and white. It will start to really climb your beaters and make a flapping sound when whipped. What you have now is marshmallow creme. If you want to make rice squares or any thing like that you can use this as is.

#6 Now simply pour all that gooey mix into your pan. It helps to run your spatula under hot water to keep it from sticking really bad.

Smooth the marshmallow out to the corners using a clean spatula that has been dipped in water or just use your hands, just make sure you wet them a bit first!

Dust the top with powdered sugar and let rest for 8-12hrs

While you are waiting for that here are some clean up *tips!*

Return your saucepan to the stove, fill half way with water, place the lid on top and turn on to med. heat and let the condensation take care of all that sugary mess. Then pour that hot water into your mixing bowl and all that marshmallow is just going to melt right off. This is by far the easiest candy to clean up!

To cut your marshmallow the easy thing to use is a pair of kitchen shears or scissors but a pizza cutter or a knife will work fine. Run a knife around the outside edge of your marshmallow then dust a work surface with powdered sugar. Gently turn the pan over supporting the marshmallow with your hand. If you've done a good job preparing your pan it should just come out.

Now all you need to do is cut it into squares (or really any shape you wish!), dip the cut edges in...yep you guessed it more powdered sugar, to keep them from sticking together and shake off the excess.

To store your newly made treasures all you need is an air tight container and they will keep for two weeks or longer. ENJOY!

* Additional tips and variations!*

Instead of using plain powdered sugar for the edges use toasted coconut, cocoa, sprinkles, or colour your powdered sugar! Coconut is easily toasted on the stove in a non-stick fry pan. Just make sure you keep it moving so it doesn't burn.

Brown sugar works just as well as white, so if you find yourself void of any white sugar, as I did today, never fear!

These make the perfect kosher for Pesach treat! Matzah smo'res anyone?

Dip them in chocolate, cut them into shapes, really the possibilities are endless!