3-Ingredient Marshmallow Jelly
Hola! Today I'm sharing a very simple buy very special recipe that brings me all the good childhood memories involving family reunions and awesome food.
As you may or may not know, I lived most of my life on the midwest part of Mexico, while most of my family lived on the northeast by the beach, so almost every summer and/or winter vacation I spent it up north with them in a city with pretty wonderful food. I'm not sure if it's a mexican thing, or a family thing or something else, but food's been a big thing for us since I can remember. Even nowadays, I think about half of the time I talk to my family (which includes my husband) the subject revolves around food: good food I've eaten recently, good food I miss, good food I want to cook, good food I can't wait to try, and so on. I know what that sounds like, but it's not that I'm obsessed and just eat a whole bunch of food, it is more of a genuine curiosity to try new foods, experience interesting textures, colors, smells, remember someone or something with just a bite. I believe there's a story behind every dish you make and every dish you taste, even if that story is "I'm a college student so most on these ingredients come from a can", even those stories you can savor and remember fondly for years to come.
But enough nostalgia, all this backstory was intended because I learnt this recipe from my aunt Pilar (who has taught me a lot of recipes and tricks over the years), which she learnt from my late grandma. I usually ate this at birthday parties, and since learning the recipe I made it for even not-so-special occasions whenever I got a craving. Nowadays I don't make it so often because I tend to watch my sugar intake, which my future self better thank me for. Finally, here goes the recipe:
3-INGREDIENT MARSHMALLOW JELLY
- 1 bag (10 oz / 283 g) marshmallows
- 4 cups (1 L) milk
- 2 cups (450 ml) sour cream
- EXTRA: If you want to add a topping, place it on the gelatin mold before pouring the mixture in. You can add a can of chopped pineapple, or cherries, or sprinkles, or mini marshmallows, or chocolate, or whatever you want. You can skip this if you don't want any toppings, or just sprinkle something on top (like grated chocolate or orange zest) after un-molding it.
- In a big saucepan (at least 8 cups capacity, trust me on this) add the milk and warm it up over medium-low heat. Be careful not to boil it!
- When the milk starts bubbling a bit, add the marshmallows a handful at a time and let them dissolve at least halfway before adding the rest of them. Use a spoon to mix everything constantly and adjust the heat to low to keep it from raising up too much. Do this until the whole bag of marshmallows has dissolved into the milk.
- Add the sour cream and turn off the heat. Quickly mix the sour cream until it is just combined, then transfer everything to your mold. You have to be quick in this step because the marshmallows will begin to solidify the moment you pour the sour cream in. If it gets too sticky before you can mix it all in, you can turn the heat to low for a little bit until everything's mixed.
- Place the mold in the fridge and let it set for at least 4 hours.
- TIP: use warm water to wash your saucepan and spoon as soon as you are done, the marshmallow residue gets very sticky!
The gelatin is so fluffy it's almost a mousse! It's so soft and light the only problem you might have with it is having seconds and even thirds if you don't pace yourself! Enjoy as a sweet refreshment on a warm day, or just in any occasion when you feel like you deserve a treat (hint: you always deserve a treat!)