I have always wanted to try my hand at making marshmallows but honestly, found it to be daunting. Much to my pleasant surprise, it was very easy and they came out just fine! I cannot say it is easier than purchasing a bag at the store, but I do think they are better and I love the homemade, rustic element they provide.
I hunted around the internet to find a recipe to use and ended up using a combination of Alton Brown’s and Smitten Kitchen’s recipes, with a little bit of self-taught wisdom thrown in! Generally, I found most recipes to be similar to one another.
4 Envelopes of Unflavored Gelatin
1 Cup of Cold Water
2 Cups Sugar (granulated)
1/2 Cup Light Corn Syrup
1/4 Tsp Salt
2 Large Egg Whites
1 TBS Vanilla
1. Spray a 13x9x2 pan with canola oil. I used a glass pan but silicone and metal can also be used from what I understand.
2. You will need to sprinkle the bottom and sides of the pan with confectioner’s sugar, but I recommend waiting to do this closer to the time you will transfer the marshmallow mixture into it.
3. Place 1/2 Cup of cold water and gelatin in the bowl of your electric mixture. Let it sit, no need to stir.
4. In heavy saucepan, over low heat, cook the granulated sugar, corn syrup, water and salt until sugar is dissolved, stirring with a wooden spoon.
5. Increase the heat to medium and bring mixture to a boil – DO NOT STIR. Boil until your candy thermometer reads 240 degrees. I did not use a thermometer, left it on about 10 minutes and eyeballed for color and consistency. (I know, I know…)
6. Remove mixture from heat and pour over the gelatin mixture in the mixer bowl, stirring until gelatin is dissolved.
7. Beat mixture on high, until mixture is thick and white – it will triple in volume.
8. In a separate bowl, beat egg whites with hand mixer until still peaks form.
9. Add egg whites and vanilla to the sugar mixture and beat until just combined.
10. Pour mixture into oiled and confectioner sugar dusted baking dish, spread evenly.
11. Sift more confectioner’s sugar over the top, about a 1/4 – 1/2 Cup.
12. Chill mixture uncovered at least three hours, but up to one day. I let mine sit overnight and this worked very well.
13. After completely chilled, run a knife around the edges of pan. Invert pan over a large cutting board and using the knife of your fingers, help the marshmallow mixture out of the pan.
14. Cut the marshmallows into pieces of your desired size. (I did 1/2 inch pieces.) I highly recommend using an oiled pizza cutter for this over a knife, but that was my personal preference.
15. Roll the marshmallows in more confectioner’s sugar and store in an airtight container for up to one week.