Recipe by Argo®
"Homemade marshmallows that you can customize with different flavors and spices make any occasion special."
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water, room temperature, divided
3 (1 ounce) packages
2 1/4 cups
Karo® Light Corn Syrup
Spice Islands® Pure Vanilla Extract
1 1/2 teaspoons
Argo® Corn Starch
I can't believe I just made marshmallows. These are sweet billowy clouds of puffy goodness! Unlike any store-bought marshmallow I've ever had, these tasted delicate and were softer. My kids think I'm a superstar! Be sure to grease the pan very well or the mixture will stick--this makes it more difficult to remove from the pan when they're dry enough. Since I made bones for Halloween, I dipped my cutter into the powdered sugar/Argo cornstarch mixture before making each cut, pressed down hard, and wiggled slightly to ensure it went all the way through. These are truly a delight--yumm!!!
While I give the texture and ease of making this recipe 5 stars, I did not like the flavor and neither did my marshmallow loving 3year old. I personally think the flavoring needs to be increased by another 2 tsps. I am going to try it again with the additional flavoring as suggested in another recipe and see how it turns out! They were much easier to work with than expected which was a plus! Made some really cute hearts I plan to see if they taste better dipped in chocolate.
I thought these were neat to make. They were kind of fun too. I didn't have any major problems. I greased the pan with pan spray and wiped out the excess and had no sticking. I read the reviews and went heavy on the powdered sugar to make cutting easy also. I even spread some all over the top and continuously while cutting the marshmallow with cookie cutters or into square ones with a knife. Do also coat the cutters and knife well with the powdered sugar too. Before cutting, I cooled them on the counter for about 7-8 hours with plastic wrap over the top of the pan. I can't imagine doing this without a stand mixer. It made it super easy. A very reliable thermometer is also neccessary. With the right tools, it is nearly fool proof. I thought they tasted kind of like a bagged marshmallows, but so much better with the soft fluffy texture. To top, they were excellent in homemade cocoa.
Just right not to sweet!! Came out nice and fluffy and soft like yummy pillows!!! A++++++
Made 3 versions of this for Halloween. Purple-cherry, green-banana, and orange-coconut. Wanted to "Trick" people with this "Treat" by making the colors not match the flavors. I goofed the recipe once by trying to use flavored gelatin instead of unflavored - not a good idea. In the end I used flavored extracts for the flavors I wanted. Had to make 4 batches to get 3 good ones, but not the recipe's fault,just me trying to be a smartie pants, lol. This is a delicious recipe, but a little more complicated than it's worth. I don't think I'll make it again.
This recipe is Madeline approved. My picky 4 year old Granddaughter thought they were better then the ones in the bag. My husband says they make the best S'mores ever.
Who knew marshmallows would be so easy to make? These are tasty and have a great texture. I cut them into pumpkin shapes. It took me a minute to figure out the best way to get the cut shapes out of the marshmallow sheet. I found that if I used a metal spatula to pry a section of the marshmallow up before cutting the shapes they just popped right out. And tons of powdered sugar on your cutters is a definite must. My kids think I'm Super Mom because I made homemade marshmallows!
These were delicious! And so much more delicate than store-bought marshmallows. The key to not losing your mind when cutting these is powdered sugar- lots and lots of powdered sugar. Before cutting the marshmallows, coat the whole block with powdered sugar. Before cutting, coat the knife with powdered sugar and reapply any time the knife starts to stick. Any extra sugar can easily be shaken off of the finished product.
* Percent Daily Values are based on a 2,000 calorie diet.
Spooky Homemade Marshmallows
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: < 1
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