This recipe puts the “MORE” in ‘smores and makes a really special home-made gift any time of year. My daughters help me make these marshmallows and we agree that BOUNCY is the word that best describes the texture! This recipe is super simple- there’s no baking involved, they’re not too sweet, not sticky or messy to work with and are 100% yummy!
HOMEMADE MARSHMALLOWS
INGREDIENTS
½ cup water
3 oz unflavored gelatin (I used 3 envelopes of Knox gelatin: 1 packet=1 oz)
⅔ cup corn syrup (or substitute Lyle’s Golden Syrup)
½ cup water
2 cups white sugar
1 teaspoon pure vanilla extract
Butter for greasing pan
Plastic wrap
Cooking spray
9″ x 13″ baking pan
candy thermometer
Powdered sugar and/or toasted coconut
LET’S MAKE IT!
Liberally butter a 9″x13” brownie pan or baking sheet.
In stand mixer bowl, stir 3 packets of gelatin into ½ cup cold water. Allow to rest for 10 minutes.
In saucepan over medium heat, add ½ cup water, sugar and corn syrup. Bring to a boil for 1 minute until candy thermometer reads 240°F.
Remove from heat and immediately pour sugar mixture into gelatin bowl.
With stand mixer’s whisk attachment, whip on high speed for 12 minutes.
Add vanilla and whip on high speed for one more minute.
Pour mixture immediately into prepared pan.
Spray a sheet of plastic wrap with cooking spray & place on top of marshmallows.
Allow to rest for a minimum of 3 hours. If not using coconut, skip the “Toast Coconut” section and move on to “Cut Marshmallows” section:
TOAST COCONUT
Preheat oven to 325°F
Spread shredded coconut evenly on baking sheet.
Bake for 5 minutes.
Remove from oven, stir well.
Return to oven for 5 minutes.
Remove from oven, stir well.
Repeat until desired depth of color is reached. *Do not leave the coconut unattended for any period of time; it burns in the blink of an eye!
CUT MARSHMALLOWS
Remove plastic wrap from pan.
Sprinkle work surface generously with powdered sugar or toasted coconut. (I used parchment paper on my work surface. You do you.)
With a butter knife, loosen marshmallow from sides of pan & invert onto covered work surface.
Sprinkle more confectioner’s sugar on top of the mixture and press into the marshmallows.
Cut marshmallows with sharp knife or sharp cookie cutters.
Coat all cut sides with powdered sugar (or coconut).
Store in an airtight container. Will keep well for weeks, but they don’t last that long!
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Kathy Shea Mormino
Affectionately known internationally as The Chicken Chick®, Kathy Shea Mormino shares a fun-loving, informative style to raising backyard chickens. …Read on
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This recipe puts the “MORE” in ‘smores and makes a really special home-made gift any time of year. My daughters help me make these marshmallows and we agree that BOUNCY is the word that best describes the texture! This recipe is super simple- there’s no baking involved, they’re not too sweet, not sticky or messy to work with and are 100% yummy!
HOMEMADE MARSHMALLOWS
INGREDIENTS
½ cup water
3 oz unflavored gelatin (I used 3 envelopes of Knox gelatin: 1 packet=1 oz)
⅔ cup corn syrup (or substitute Lyle’s Golden Syrup)
½ cup water
2 cups white sugar
1 teaspoon pure vanilla extract
Butter for greasing pan
Plastic wrap
Cooking spray
9″ x 13″ baking pan
candy thermometer
Powdered sugar and/or toasted coconut
LET’S MAKE IT!
Liberally butter a 9″x13” brownie pan or baking sheet.
In stand mixer bowl, stir 3 packets of gelatin into ½ cup cold water. Allow to rest for 10 minutes.
In saucepan over medium heat, add ½ cup water, sugar and corn syrup. Bring to a boil for 1 minute until candy thermometer reads 240°F.
Remove from heat and immediately pour sugar mixture into gelatin bowl.
With stand mixer’s whisk attachment, whip on high speed for 12 minutes.
Add vanilla and whip on high speed for one more minute.
Pour mixture immediately into prepared pan.
Spray a sheet of plastic wrap with cooking spray & place on top of marshmallows.
Allow to rest for a minimum of 3 hours. If not using coconut, skip the “Toast Coconut” section and move on to “Cut Marshmallows” section:
TOAST COCONUT
Preheat oven to 325°F
Spread shredded coconut evenly on baking sheet.
Bake for 5 minutes.
Remove from oven, stir well.
Return to oven for 5 minutes.
Remove from oven, stir well.
Repeat until desired depth of color is reached. *Do not leave the coconut unattended for any period of time; it burns in the blink of an eye!
CUT MARSHMALLOWS
Remove plastic wrap from pan.
Sprinkle work surface generously with powdered sugar or toasted coconut. (I used parchment paper on my work surface. You do you.)
With a butter knife, loosen marshmallow from sides of pan & invert onto covered work surface.
Sprinkle more confectioner’s sugar on top of the mixture and press into the marshmallows.
Cut marshmallows with sharp knife or sharp cookie cutters.
Coat all cut sides with powdered sugar (or coconut).
Store in an airtight container. Will keep well for weeks, but they don’t last that long!
Instagram Story Viewer
Anonymous Instagram Story Viewer allows you to see Instagram stories anonymously, without anyone knowing, and provides the option to save them. Whether you have an Android or iOS device, you can still monitor open Instagram accounts.
instagram highlight viewerInstagram Story Viewer
Explore Instagram Stories effortlessly with our Instagram Story Viewer. Whether it’s from a public account, you can easily access Stories.
Instagram Anonymous IGAnonyView Instagram Stories Effortlessly
Watch Instagram Stories easily
Use our Instagram Story Viewer to explore Stories from any Instagram account.
Instagram Story Saver
Discover the ultimate Instagram Story Downloader that empowers you to save Instagram story from private profiles. Whether you’re archiving for later sharing, our tool makes it a breeze.
Story SaverSeamless Instagram Story Downloads
Effortless Instagram Story Capture Process
Unlock the potential of our Instagram Story Downloader to effortlessly save stories from any Instagram account.
My grandson LOVES marshmallows… Cant wait to make these with him! Hoping to win the Cozy Coop. We used heat lamps in the ceiling of our chicken coop last year until I read your article about the dangers of doing that. Thanks for your helpful information. I always learn something new. Happy Thanksgiving!
OH MAN, I am a marshmallow HOUND! Beyond excited to make these, but will defiantly have to find time when the littles aren’t around… I have a feeling I won’t be very good about sharing!
On another note, the cozy coop looks like it would be a very worth it investment. So much safer than a heat lamp, and more convienient than the terra-cotta heater. I just can’t force myself to let my ladies experience Wisconsin winters without some sort of heat source! I just love them! ;)
Homemade marshmallows… Yum!
I love reading your blog! I don’t have chickens as of yet but what you are sharing is getting myself prepared and ever so excited for having them! We have purchased a house with 17 acres and for our ‘farm’ chickens are first on my list of must-haves!
What an awesome giveaway!