This recipe is a little intensive, but once mastered, you will have the most amazing marshmallows you've ever tasted. Marshmallows were once considered a delicacy, but now we think of them as those rubbery things we buy in bulk. Please feel free to put these in a nice hot cup of cocoa*, on top of some ice cream, in a s'more, or enjoy one of these pillowy bites of heaven all by itself. WARNING: once you have these marshmallows, you will never want to buy the bag of Jiffy-Puffs again.
*Our very favorite hot chocolate is from a small chocolatier shop called Ginger Elizabeth. Please check out the online shop, and treat yo'self!
*Our very favorite hot chocolate is from a small chocolatier shop called Ginger Elizabeth. Please check out the online shop, and treat yo'self!
Yield: 25 marshmallows
INGREDIENTS:
2 envelopes (about 15 g) powdered gelatin
1/2 cup + 1/3 cup cold water
1 (200g) cup sugar
1/3 cup (100g) light corn syrup
4 large egg whites at room temperature
1/2 tsp kosher salt
2 1/2 tsps vanilla extract
3/4 cup corn starch
3/4 cup powdered sugar
*You will need a candy thermometer for this recipe*
1. Sprinkle the gelatin over the 1/2 cup of water, in a small bowl, to dissolve and soften.
2. Mix the sugar and corn syrup with 1/3 cup of water in a small saucepan, and cook over medium-high heat. Attach a candy thermometer to keep the temperature.
3. Pour the egg whites in to the bowl of a stand up mixer and beat on medium-low. Once a little frothy, add the salt and continue to beat the egg whites on this speed.
4. When the syrup reaches about 210˚ Fahrenheit, increase the speed of the mixer to high, and beat the eggs until they are thick and fluffy.
5. When the syrup reaches 245˚ Fahrenheit, slowly pour the hot syrup into the whites. You can lower the speed on the mixer if you would like, and make sure not to hit the whisk with the syrup when pouring it into the egg whites.
6. Scrape the gelatin and water mixture into the pan that you used for the syrup. The residual heat should be enough to melt the mixture completely.
7. Slowly pour the liquified gelatin and add the vanilla into the egg whites while it is whipping.
8. Mix the corn starch and the powdered sugar in a bowl.
9. Dust a baking sheet evenly and completely with the starch/powdered sugar mixture (you can use a sifter or a fine mesh strainer to do this).
10. Once outside of the standing mixer bowl is completely cool to the touch (this may take 7-10 minutes of whisking until cooled), use a spatula (I put non-stick spray on it) to spread the marshmallow mixture on a pan, in an even layer.
11. Allow the marshmallows to dry, completely uncovered, for at least 4 hours (preferably overnight). If the marshmallows are damp on the bottom, after this drying time, this most likely means the mixture was not completely cooled before being spread out on the baking sheet. In this case, you can blot the moisture off with a paper towel and dry them with the damp end up overnight to dry them out further.
12. Once dried, dust the top of the marshmallows with the starch/powdered sugar mixture and cut the marshmallows into any shape or size you would like (kitchen scissors or a pizza cutter works well for this).
13. When the marshmallows are cut to your liking, toss them in the bowl that has the remaining starch/powdered sugar mixture, in order to coat all sides. Then toss them in a strainer and knock off any excess powder mixture.
14. You may store the marshmallows in an airtight container for up to one week, at room temperature.
15. Enjoy!
Happy Tasting,
Paul/a
INGREDIENTS:
2 envelopes (about 15 g) powdered gelatin
1/2 cup + 1/3 cup cold water
1 (200g) cup sugar
1/3 cup (100g) light corn syrup
4 large egg whites at room temperature
1/2 tsp kosher salt
2 1/2 tsps vanilla extract
3/4 cup corn starch
3/4 cup powdered sugar
*You will need a candy thermometer for this recipe*
1. Sprinkle the gelatin over the 1/2 cup of water, in a small bowl, to dissolve and soften.
2. Mix the sugar and corn syrup with 1/3 cup of water in a small saucepan, and cook over medium-high heat. Attach a candy thermometer to keep the temperature.
3. Pour the egg whites in to the bowl of a stand up mixer and beat on medium-low. Once a little frothy, add the salt and continue to beat the egg whites on this speed.
4. When the syrup reaches about 210˚ Fahrenheit, increase the speed of the mixer to high, and beat the eggs until they are thick and fluffy.
5. When the syrup reaches 245˚ Fahrenheit, slowly pour the hot syrup into the whites. You can lower the speed on the mixer if you would like, and make sure not to hit the whisk with the syrup when pouring it into the egg whites.
6. Scrape the gelatin and water mixture into the pan that you used for the syrup. The residual heat should be enough to melt the mixture completely.
7. Slowly pour the liquified gelatin and add the vanilla into the egg whites while it is whipping.
8. Mix the corn starch and the powdered sugar in a bowl.
9. Dust a baking sheet evenly and completely with the starch/powdered sugar mixture (you can use a sifter or a fine mesh strainer to do this).
10. Once outside of the standing mixer bowl is completely cool to the touch (this may take 7-10 minutes of whisking until cooled), use a spatula (I put non-stick spray on it) to spread the marshmallow mixture on a pan, in an even layer.
11. Allow the marshmallows to dry, completely uncovered, for at least 4 hours (preferably overnight). If the marshmallows are damp on the bottom, after this drying time, this most likely means the mixture was not completely cooled before being spread out on the baking sheet. In this case, you can blot the moisture off with a paper towel and dry them with the damp end up overnight to dry them out further.
12. Once dried, dust the top of the marshmallows with the starch/powdered sugar mixture and cut the marshmallows into any shape or size you would like (kitchen scissors or a pizza cutter works well for this).
13. When the marshmallows are cut to your liking, toss them in the bowl that has the remaining starch/powdered sugar mixture, in order to coat all sides. Then toss them in a strainer and knock off any excess powder mixture.
14. You may store the marshmallows in an airtight container for up to one week, at room temperature.
15. Enjoy!
Happy Tasting,
Paul/a
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