Ultimate Campfire Marshmallow
The ultimate campfire marshmallow is pillow soft, slightly spongy and sweet. How can you easily level up a camping trip? If you mention roasted marshmallows to any kid, their eyes will light up. So, if you could make the Ultimate Campfire Marshmallow EASILY at home, you will lay claim to “Best Campfire Ever!”
Interestingly, ancient Egyptians in 2000BC saved marshmallows for gods and royalty! Surely, you think of your kid as gods and royalty too! Haha. Marshmallows originally made from mallow plants that grow in the marsh (are you surprised?) was then refined to a gelatin confection by the French. Americans developed the extrusion of marshmallows and now, this confection is the mainstay in every kid’s favorite list!
Ultimate Campfire Marshmallow
Who can lay claim to the "Best Campfire Ever?" Once you make these homemade confections, that title is yours!
Ingredients
- 2 cups white sugar
- ¼ cup corn syrup
- ½ cup of water
- 3 tbsp gelatine or 3 packets of Knox gelatine
- ½ cup of water
- 1 tsp vanilla
- ¼ cup cornstarch
- ¼ cup icing sugar
Instructions
- Prepare a 9×13 inch (23x33cm) tray, by spraying with cooking spray.
- Place sugar, corn syrup, and 1/2 cup water in a pot to heat over medium heat. Gently stir once to ensure the sugar mixture is wet. Do not stir after the initial mix, to eliminate sugar crystals from forming. Heat the sugar mixture to the ‘soft ball’ stage of candy 240 to 245 degrees F (115 to 118 degrees C) on a sugar thermometer or instant-read thermometer. This will take about 8-12 minutes.
- While the sugar mixture is heating, in a large heatproof mixer bowl add the gelatine and 1/2 cup water together (no stirring necessary). This blooms the gelatine (initiates the gelatine to absorb water).
- When the sugar mixture is at the ‘soft ball’ candy stage, set the mixer bowl with the gelatine at a low speed. Slowly then pour in the sugar mixture into the mixing bowl. Turn the speed up to high and mix for about 3 minutes until the volume of the marshmallow starts to grow.
- Add the vanilla then continue to mix on high speed for another 2 minutes. When the marshmallow fluff is double in volume, glossy and thick, where it slowly slides off the mixer blades, pour marshmallow fluff into greased tray and set aside for 4-6 hours at room temperature to set.
- Mix equal parts of cornstarch and icing sugar, then sift over the top of the marshmallow.
- Flip marshmallow onto a cutting board, then with a sharp knife cut into squares using the cornstarch-icing sugar mixture to keep the slices and squares from sticking to each other.
- Store in an airtight container until ready to toast over the campfire.