Campfire Style Organic Homemade Marshmallows

Name: Campfire Style Organic Homemade Marshmallows
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Yield: 10 serving
Ingredients: about 1/2 cup powdered sugar; 1 T plus 1 t unflavored gelatin; 1/4 cup cold water; 1 large egg white; 1/2 teaspoon vanilla; 1 cup granulated sugar; 1/4 cup light corn syrup; 1/4 cup water; 1/8 teaspoon salt

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings
10
Calories
131 kcal
Course
Dessert
Cuisine
American

Campfire Style Organic Homemade Marshmallows

Holly Espinosa

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It’s campfire season. What’s more fun than Campfire Style Organic Homemade Marshmallows! Step by step directions for this tasty summer candy!

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Ingredients

Servings

about 1/2 cup powdered sugar divided
1 T plus 1 t unflavored gelatin just under 2 envelopes
1/4 cup cold water
1 large egg white or reconstituted powdered egg white for better food safety
1/2 teaspoon vanilla
1 cup granulated sugar
1/4 cup light corn syrup
1/4 cup water
1/8 teaspoon salt

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Instructions

Spray bottom and sides of a 7 x 9 or 8 x 8 baking pan with non-stick spray., then dust with powdered sugar. If you have parchment paper, line the pan bottom and two sides, then spray and dust again. (The parchment makes removal much easier)
In a large mixing bowl (use a stand mixer if you have it), sprinkle gelatin over 1/4 cup cold water and let stand to soften.
In a small mixing bowl, beat the egg white until it holds stiff peaks. Add the vanilla in the last few seconds of beating.
In a heavy saucepan cook granulated sugar, corn syrup, 1/4 c water, and salt over medium heat, stirring until sugar is dissolved. Boil mixture, without stirring, until a digital thermometer registers 240°F., about 12 minutes.
Remove pan from heat and pour sugar mixture into bowl with the gelatin and water. Beat mixture on high speed until white and thick, about 6-10 minutes (a handheld will go longer). It is done when mixture holds its shape when you stop beating but is still be quite soft.
Add whipped egg white and vanilla mixture to sugar mixture and beat until just combined. Pour into prepared baking pan and sprinkle a layer of powdered sugar over top. Chill marshmallow, uncovered, until firm--at least 3 hours, and up to 1 day.
Using the edges of the parchment paper, pull out the hardened marshmallow block (or run a thin knife around edges of pan and invert onto a cutting board) . Cut the marshmallow into generous 1-inch cubes. Coat cut edges of marshmallows with additional powdered sugar.
Store in an airtight container.