Ever since falling in love with homemade marshmallows last year I knew I wanted to make my own. I would never have imagined how satisfying and fun they were to make. Watching the sugary mixture whip up into a fluffy white cloud was like magic and the marshmallows ended up like springy airy little pillows. They also melted beautifully in a cup of hot chocolate (or coffee!) and toasted up really well too when we used them to make s’mores. These will be making many comebacks in the future and I can’t wait to experiment with different flavors! When making these, keep in mind the three hour chilling time.
recipe from smitten kitchen
- ~ 1 cup confectioners’ sugar for dusting
- 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla
1) Grease bottom and sides of a 13- by 9- by 2-inch rectangular baking pan and dust bottom and sides with some confectioners’ sugar.
2) In bowl of a standing electric mixer sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
3) In a heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.
4) Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.
5) Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
6) Beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer.
7) In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks.
8 ) Beat whites and vanilla into sugar mixture until just combined.
9) Pour mixture into baking pan & sift 1/4 cup confectioners sugar evenly over top.
10) Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
11) Lift up one corner of the marshmallow block and gently remove onto a cutting board. Cut marshmallow into roughly one-inch cubes. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away. Keep in an airtight container at cool room temperature for about 1 week.