Make Your Own Marshmallows

Instructions

1. Use the masking tape and a pen or marker to label the bottom of one cake pan "#1" and the bottom of the other cake pan "#2."
2. To prevent the done marshmallow from sticking to the pans, pour a small amount of vegetable oil on a paper towel and lightly oil the inside of the cake pans. Pour a small amount of powdered sugar in the sifter and lightly dust the inside of the cake pans.
3. Pour 1/6 cup (C) of cold water into the large mixing bowl. (To get 1/6 C, just fill up the 1/3 measuring cup halfway.) Sprinkle one ¼-ounce packet of gelatin over the cold water. Mix the gelatin and water together for about 5 seconds with a fork and set the bowl aside. This will give the gelatin time to "soften" or "bloom."
   
   
   
4. Add ¼ C cold water, ½ C sugar, and 1/3 C corn syrup to the saucepan. (This is a 3:2 ratio of sugar:corn syrup.)
5. Put the lid on the saucepan and turn the stove to medium-high heat. An adult should closely supervise all work from this point on. The syrup solution, which will become very hot, should be handled with extreme care.
6. Lift the lid and check the solution in the saucepan about every 30 seconds until it just comes to a boil. Remove the lid.
7. Begin to measure the temperature of the syrup in the saucepan using the candy thermometer. Do not let the thermometer touch the bottom or side of the pan, but instead try to put the tip below the surface, near the middle of the pan. Continue heating your syrup until the temperature reaches 240 degrees Fahrenheit (about 115 degrees Celsius). How does the temperature rise? Does it go up quickly at first? What happens as the syrup becomes more concentrated?
   
   
   
8. When the temperature reaches 240 degrees Fahrenheit (about 115 degrees Celsius), immediately turn off the stove and move to the next step.

   How does the syrup mixture seem to have changed as it gets closer to this temperature?

9. Turn the mixer on low and carefully pour the hot syrup into the large mixing bowl with the gelatin. (Some syrup will likely solidify on the saucepan.) Set the timer for 11 minutes and start it.
   
   
   
10. Gradually increase the speed of the mixer until it is operating at full (high) speed. Continue to beat for approximately 11 minutes, or until the mixture starts to become very thick, glossy, and lukewarm. How does the mixture change as you mix it?
11. Add ½ teaspoon of vanilla and then beat for one more minute. Note how long you beat the syrup.
    
    
    
12. Quickly use a vegetable oil-coated spatula to scoop out the marshmallow mixture from the mixing bowl and put it into the prepared cake pan labeled #1. If needed and easy to do, use the spatula to gently smooth down the top of the marshmallow so that it is pretty flat.
    
    
    
13. Wash and dry all cooking utensils.
14. Repeat the entire activity procedure (except for the first two steps) but this time add ¾ cup sugar and 1/6 cup corn syrup to the saucepan. (This is a 9:2 ratio of sugar:corn syrup.) (Still add the ¼ cup of cold water to the saucepan first.) In the mixing bowl, beat this recipe for the same amount of time. When it is ready, scoop this marshmallow mixture from the mixing bowl and into the prepared cake pan labeled #2.
15. Allow the marshmallow "pies" to sit out, uncovered, on a counter for at least four hours, or up to overnight, so that they can become firm. Once firm, turn the marshmallow pies over, one at a time, onto a cutting board. Use a spatula to help lift the pies out.
16. Roll a pizza cutter or cookie cutter into some powdered sugar and then use it to cut up your marshmallows into approximately 1 inch by 1 inch pieces. Dust the marshmallows on all sides with a little sifted powdered sugar.
    
    
    
17. Place the marshmallows in an air-tight container or plastic bag, labeling the container with the number of the recipe (#1 or #2).
18. Within a week of making the marshmallows, take a marshmallow piece from each bag. Try to find pieces that are as similar in shape and size as possible. Drop each marshmallow in a saucepan of hot water, keeping track of which marshmallow was from each recipe. Watch and see how quickly each marshmallow piece melts. Repeat this melting test three times.

    Which marshmallow piece melted first?

    
    
    
19. Within a week of making the marshmallows, gather your taste-testing volunteers (such as family and friends!) to evaluate the marshmallows for taste and texture.

    Which marshmallows do they prefer? Which ones are the chewiest, and which ones are the least chewy? Which are the softest and which are the hardest?

Cleanup