It's the end of summer but the weather is still mild, and many of us
still have a weekend camping trip planned.
Here in BC it's been the worst summer ever for Forest Fires so campfires have been banned. However, for many of you, sitting around a campfire will be part of your camping and what better thing to do than roast marshmallows.
This recipe for homemade marshmallows was given to me by my daughter in law, The original recipe comes from "Brown Eggs and Jam Jars" by Aimee Wimbush Bourque.
They are so soft and delicious but when you roast them you'll have to watch more closely than with the commercial kind as they will melt off the fork and into the fire if you're not careful!
Please read through the recipe before starting.
- vegetable oil
- 1/4 cup cold water
- 1 tablespoon plus 2 teaspoons gelatin
- 1 cup white sugar
- 2 tablespoons water (second amount)
- 1/3 cup pure maple syrup
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- icing sugar
- Line a 9 inch square pan with plastic wrap and lightly coat bottom and sides of pan with vegetable oil.
- Cut another piece of plastic wrap and lay it on the counter. Brush this lightly with oil as well.
- Into the bowl of an electric mixer, pour cold water and sprinkle gelatin over the surface.
- Let stand for about 10 minutes.
- In a small saucepan, combine water, white sugar, maple syrup and salt.
- Bring to a rapid boil. Boil for 1 1/2 minutes, stirring occasionally.
- Turn mixer on medium speed, and slowly pour boiling syrup into gelatin. Be careful not to splash as the syrup is very hot.
- Turn mixer speed to high and beat for 8 minutes.
- Add vanilla extract and beat until it is incorporated.
- Using a spatula, scrape marshmallow into the greased pan and spread evenly.
- Take the second piece of oiled plastic wrap and lay it over the marshmallow. Smoothe the top and press the marshmallow to fill the corners of the pan.
- Let the marshmallow set at room temperature for 8 hours or overnight.
- Remove top layer of wrap and dust entire surface with icing sugar using a sifter or fine sieve.
- Turn marshmallow upside down on to a cutting board and remove bottom layer of wrap.
- Dust with icing sugar.
- Using a large sharp knife, cut into strips 1 1/2 inches wide. Turn and cut again into 1/12 inch strips. Roll each marshmallow again in icing sugar.
- Store in airtight container at room temperature for up to two weeks.
- Makes 36 marshmallows