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Homemade Almond Flavored Marshmallows

Homemade Almond Flavored Marshmallows
Scale

Ingredients

Instructions

To prepare the pan

  1. Measure and cut out parchment paper to fit in the bottom of your 9X13″ pan.
  2. Use spray oil to cover the bottom and sides of the pan, then place the parchment in the bottom of the pan.
  3. In a small bowl combine powdered sugar and cornstarch.
  4. Dust the sides with the mixture.(Save the rest of the mix to use when the marshmallows have cooled and you are ready to cut. They will be sticky and this will keep them from sticking to everything.)

To prepare the gelatin

  1. In a mixer with the whisk attachment, add 1/2 cup ice cold water and sprinkle the gelatin packets in the water. Don’t stir. Let stand to soften. Don’t inhale over the mixer with the gelatin, it’s not a pleasant scent 😉

For the sugar syrup

  1. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup/agave and salt.
  2. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
  3. Once the mixture reaches this temperature, immediately remove from the heat.
  4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
  5. Once you have added all of the syrup, increase the speed to high.
  6. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
  7. Add the vanilla (or your preferred flavor) during the last minute of whipping.
  8. Pour the marshmallow mixture into the prepared baking pan and smooth with a lightly greased spatula.
  9. Chill uncovered until firm, about 3 hours.
  10. Once chilled, lift marshmallows out of the pan and place on a cutting board.
  11. Spread some of the powdered sugar mixture over the top of the marshmallows.
  12. Cut as desired using a greased knife or cookie cutters. Be careful not to cut through the parchment paper so it doesn’t stick to the bottom of the marshmallows.
  13. Toss each cut marshmallow in a little of the powdered sugar mixture and store in a plastic zipper bag.
  14. May store for several weeks.

Notes

It’s better to use a metal pan vs. a glass one. The marshmallows will come out of the pan much easier. Be sure to coat your hands with the powdered sugar mixture to keep the marshmallows from sticking.

Another delicious way to prepare the marshmallows is to temper some really good chocolate, then dip the cut marshmallows in about half-way and sprinkle with crushed candy canes, etc.

Keywords: Homemade Almond Flavored Marshmallows, Marshmallows, Homemade Marshmallows

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