Who doesn’t love marshmallows?! And with Root Beer? Either I’m crazy, or a genius, or both.
Any time I eat a marshmallow nowadays, I think about all kinds of new flavours to try. Homemade marshmallows are just so much BETTER than store bought. They really are. And you can incorporate so many flavours – if it comes in an extract bottle, chances are you can make a marshmallow with it. I have a bottle of Root Beer Concentrate from Watkins and courtesy of my mom, and Paul loves it. We’ve put it in magic shell, cupcakes, and now I got the crazy idea to try it in marshmallows!
The best thing about homemade marshmallows is that they are so EASY. It never takes me longer than half an hour to make, and it takes more time for marshmallows to set up than it does to make them! Sure, you do need a candy thermometer, and a mixer is helpful here, but they are so worth the extra effort of making homemade marshmallows.
These homemade marshmallows will up your s’more game – guaranteed!
Yield: About 2 dozen marshmallows
1 c. cold water, divided
2½ tbsp. unflavoured gelatin
1½ c. sugar
1 c. light corn syrup
¼ tsp. kosher salt
2 tsp. Root Beer Concentrate
¼ c. icing sugar
¼ c. corn starch
Line an 8 x 8 or 9 x 9 inch square pan with parchment paper. In a small bowl, mix the icing sugar and corn starch. Sprinkle some of the icing sugar mixture into the pan, trying to cover the bottom and sides of the pan. Set aside.
In the bowl of a mixer with the whisk attachment, place ½ c. of the cold water, and sprinkle the gelatin over to soften.
In a medium saucepan, whisk together the rest of the water, sugar, corn syrup, and salt. Place a candy thermometer in/on the pan, and heat. Cook until mixture reaches 240°F. When it does, immediately remove it from the heat, turn on the mixture to it’s lowest setting, and drizzle the sugar syrup down the side of the bowl.
Once all of the sugar syrup is incorporated, turn the mixer to high and whip until mixture becomes thick and lukewarm. The colour should also change from transparent to white. Once the mixture is thick and has almost the consistency of melted marshmallow, add in the Root Beer Concentrate. Mix the extract in well, then pour the marshmallow mixture into the lined pan.
Sprinkle more of the icing sugar mixture over the marshmallows, then leave to set 4 hours or overnight.
When ready to cut, lift the set marshmallows out of the pan onto a cutting board. Use a pizza roller dipped in the icing sugar mixture, tossing the cut marshmallows in more of the icing sugar mixture so they don’t stick together. Store in an airtight container or plastic bag.