Ever wanted to try fresh marshmallows? Ones that you made? Now you can. It’s actually pretty easy you’ll surprise yourself and your friends with your masterful candy creating skills. My one recommendation is that you use a stand mixer. I used my baby, the KitchenAid Artisan Mixer. The reason I suggest a stand mixer is that the marshmallow batter must mix for 8-10 minutes. Now you can use a hand mixer if you don’t mind standing there holding it for that long.
Alright this is one of the ways you can make lemon marshmallows (the easy way). I used Pure Lemon Extract, but I’m sure fresh lemon juice and lemon zest would add an even more refreshing lemon taste. This is also the recipe I used for Peppermint Marshmallows but I substituted the Peppermint Extract for Lemon Extract. If you’re feeling like regular ol’ run of the mill marshmallows then use Vanilla Extract. You can get as creative as you wish with marshmallows in a range of flavours.
Lemon Marshmallows Recipe (with photos!)
Butter for greasing
1/2 cup powdered sugar
2 1/2 tablespoons unflavoured gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon pure lemon extract
few drops of yellow food colouring (up to you if you want to add colour and how much)
** NOTE: Before you start make sure you have the time to make these marshmallows. They are fairly easy but take a bit of time. The boiling of the sugar and heating it to the right temp will take around 30-40 min depending on how great your saucepan is (mine is cheap and does not retain heat well) and how great your stove top is (mine also sucks as it is ancient). Basically because my pan and stove top were terrible it took around 40 min. **
1. Grease bottom and sides of a 11×7 inch glass baking dish with butter and dust with around 1tbsp powdered sugar.
2. In bowl of mixer sprinkle gelatin over 1/2 cup cold water. Set asisde.
3. In 2 quart saucepan heat granulated sugar, cornsyrup, salt and 1/2 cup water over low heat. Stir constantly, until sugar is dissolved. Heat to boiling. Cook without stirring around 30 min or so to 240 degrees Fahrenheit on a candy thermometer (or until a small amount of mixture dropped into a bowl of cold water forms a ball that holds its shape but is still pliable. Remove from heat.
4. Slowly pour syrup into softened gelatin while on low speed. Increase the speed to high and beat 8 minutes or until mixture has tripled in volume. Add lemon extract and yellow food colouring. Beat for 1 more minute on high speed. (side note: I LOVE my mixer. Best kitchen – aid ever. Get it? haha)
5. Pour into greased baking dish and pat lightly with wet hands. Let stand for 8 hours or overnight.
6. Dust cutting board with about 1 tbsp powdered sugar. Place remaining powdered sugar in small bowl.
7. Loosen marshmallow from sides of dish and gently lift all in one piece and place on cutting board. Using a sharp, greased knife cut into 1 inch cubes. Dust all sides of each marshmallow by dipping them into the bowl of powdered sugar. Store in an airtight container at room temp for up to 3 weeks.
And there you have it, delicious lemon marshmallows that will leave your friends, family and co-workers in awe of your kitchen genius!