I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!
Marshmallows are so much fun to make (and eat)…with the holidays coming up, it’s the perfect time to have homemade marshmallows around! You can use them in lots of different ways: bake them into the top of Thanksgiving sweet potatoes, melt them in homemade s’mores, float them in hot chocolate. Or just eat them plain ;)
This recipe comes from The Lee Bros. Charleston Kitchen, a beautiful, relatively new book. The super nice people from Clarkson Potter sent me a review copy a few months ago. I have a couple of the Lee Bros. cookbooks and I really love them all!
To make homemade marshmallows, you will need a candy thermometer. I have
this one and it works great. If you are on the fence about whether you need one of these or not, I say go for it! If you ever want to make any kind of homemade candy (I give away small packages of homemade candy to friends and family during the holiday season), it’s such a useful thing to have.
I made these marshmallows with Knox brand gelatin that you buy from the grocery store. An alternative is to use grass-fed gelatin. I haven’t tried this yet, but I plan to soon.
This recipe calls for sorghum syrup, a traditional Southern sweetener. I used cane syrup instead: Lyles Golden Syrup is really lovely. Or, you can make these with light corn syrup: I’d seek out an organic brand like this one in order to avoid GMOs. (Note that corn syrup is not the same thing as high fructose corn syrup. Using the former in a recipe now and then is not going to harm you, but I do recommend avoiding things like commercial sodas that contain the latter.)