I have a tendency to either over commit or do nothing at all. This Valentine’s Day, I inadvertently stumbled into the former. In addition to creating Valentines for Mackenzie’s classmates and teachers, I signed up to provide a special snack for the class, as well as sign her up for flower arranging (ON VALENTINE’S DAY! Clearly I wasn’t thinking). So aside from paying for an exorbitant amount for flowers for a three year old to “arrange”, I made home made marshmallows for her class.
I used to make marshmallows a lot, in fact I made 250 of them for my bestie’s bridal shower with this recipe. They are actually quite easy, and when you consider the questionable chemicals in store bought marshmallows, you’ll never buy them in the store again!
I made vanilla flavoured marshmallows and berry flavoured marshmallows. For the berry flavoured marshmallows, I cooked a handful of strawberries and raspberries in 1.5 cup of water for 5 minutes. Let cool and use this to substitute water required in the recipe. There is no need to strain the pulp. If your liquid is very thick, just add a bit more water. Don’t panic if you don’t have a candy thermometer because I packed away my candy thermometer and didn’t have one. I was vigilant and used the cold water method to test for softball stage every minute or so.
A few tips, to prevent your cookie cutter from sticking, ensure you thoroughly coat your cutter or knife with oil. I tried making these on a larger gas burner and a smaller burner. I prefer the smaller burner because it was easier to control the heat and prevent your sugar from going into the hardball stage (at that point, you’ll need to start over). These yummy marshmallows will last up to 2 weeks in an airtight container, but I’m sure it will be finished before then.
I used my “scraps” to make rice krispie squares. Nothing like fresh home made marshmallows in your rice krispie treats. So yummy.
Here is the recipe for your never fail marshmallows. Enjoy 🙂