Forget store-bought marshmallows that taste like sugary cardboard! Our organic homemade campfire marshmallows are about to revolutionize your s'mores game and elevate your outdoor cooking experience. Imagine creating pillowy, cloud-like marshmallows from scratch that are so delicious, they'll make your camping trips legendary. With just a few simple ingredients and some kitchen magic, you'll transform ordinary ingredients into extraordinary treats that will have everyone around the campfire begging for more!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 marshmallows
Ingredients
- 1 cup water, divided
- 2 1/2 tablespoons unflavored gelatin
- 2 cups granulated sugar
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Begin by preparing your workspace. Make sure all your utensils and equipment are clean and ready for use. You will need a large mixing bowl, a saucepan, a whisk, and a baking dish or pan lined with parchment paper.
- In a small bowl, combine 1/2 cup of water with 2 1/2 tablespoons of unflavored gelatin. Stir gently to ensure the gelatin is fully dissolved. Let this mixture sit for about 10 minutes to bloom.
- In a medium saucepan, combine 1 1/2 cups of water, 2 cups of granulated sugar, and 1 cup of corn syrup. Place the saucepan over medium heat and stir until the sugar is completely dissolved. Use a candy thermometer to monitor the temperature, and bring the mixture to a boil.
- Once the mixture reaches 240°F (115°C), remove it from the heat. This is known as the soft-ball stage, which is crucial for achieving the right texture in your marshmallows.
- While the sugar mixture is boiling, begin to whip the bloomed gelatin in a large mixing bowl using a stand mixer or a hand mixer. Start on low speed and gradually increase to high speed. Whip the gelatin for about 1 minute until it becomes frothy.
- Carefully pour the hot sugar mixture into the whipped gelatin while the mixer is running on low speed. Once all the syrup is added, increase the speed to high and continue to whip for about 10-12 minutes, or until the mixture becomes thick, fluffy, and holds stiff peaks.
- Add 1 teaspoon of vanilla extract and 1/4 teaspoon of salt to the marshmallow mixture. Mix on low speed for an additional 30 seconds to incorporate the flavors.
- Transfer the marshmallow mixture to the prepared baking dish or pan. Use a spatula to spread it evenly and smooth the top. Dust the surface with powdered sugar to prevent sticking.
- Allow the marshmallows to set at room temperature for at least 4 hours, or overnight if possible, until they are firm.
- Once set, dust a clean surface with powdered sugar. Turn the marshmallow slab out onto the surface and cut it into squares using a sharp knife or pizza cutter. Dust the cut edges with additional powdered sugar to prevent sticking.
- Your organic homemade campfire marshmallows are now ready to be enjoyed! Store them in an airtight container at room temperature for up to 2 weeks.
Tips
- Use a candy thermometer for precise temperature control - this is crucial for achieving the perfect marshmallow texture.
- Ensure all your equipment is completely clean and dry before starting to prevent any moisture interference.
- When whipping the marshmallow mixture, patience is key. Allow it to whip for the full 10-12 minutes to achieve that signature fluffy texture.
- Dust your cutting surface and knife generously with powdered sugar to prevent sticking.
- For extra flavor variations, try replacing vanilla extract with other extracts like peppermint or almond.
- If the mixture seems too sticky, refrigerate for 30 minutes before cutting to make handling easier.
- Store marshmallows in a single layer to prevent them from sticking together.
- For a fun twist, roll the cut marshmallows in toasted coconut, crushed graham crackers, or colored sugar.
Nutrition Facts
Calories: 171kcal
Carbohydrates: 44g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
