Homemade Marshmallows
- Ready In:
- 18mins
- Ingredients:
- 9
- Yields:
-
100 marshmallows
ingredients
- 1 1⁄2 cups confectioners' sugar
- 1 1⁄2 cups cornstarch
- 8 (1/4 ounce) envelopes unflavored gelatin
- 4 cups sugar, divided into 3 2/3 cups and 1/3 cup
- 1⁄2 cup light corn syrup
- 8 egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla or 1 teaspoon almond extract
- 1 drop food coloring (optional)
directions
- In bowl, whisk confectioners' sugar and cornstarch together. With a sieve, generously dust a jelly roll pan.
- In a small heat-proof bowl, stir the gelatin into 1/2 cup water and let it soften 1 minute. Melt it over a low heat.
- In a fairly deep pot, combine 3 2/3 cups sugar and the corn syrup with 1 cup water. Bring the mixture to a boil. Heat the syrup to 266°F.
- In a 6-quart bowl, whip egg whites until frothy and add cream of tartar. Continue beating until soft peaks form.
- Gradually add remaining 1/3 cup sugar, beating until stiff peaks form.
- When the syrup reaches 266°F, add the gelatin to the syrup.
- Slowly pour hot syrup over the egg whites in a slow, steady stream. Add flavoring or coloring if you are using it.
- With a spatula, spread mixture on prepared sheet pan and smooth top. Dust surface with some of remaining confectioner's sugar mixture. Let the meringue cool completely, for a few hours.
- Using a chef's knife dipped in warm water (and wiped clean with a damp cloth between slices) cut marshmallows lengthwise into 1-inch strips. Cut across to make cubes. Work one section at a time and toss the cubes immediately in confectioner's sugar mixture.
- Shake marshmallow cubes in flat sieve to remove excess powder. To store, wrap finished marshmallows in plastic to avoid forming a crust skin.
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RECIPE SUBMITTED BY
I'm a young chef, but it's my passion, and I'm looking into a career in food. I'm extreamly health conscious and choose to live a natropath lifestyle. I love trying anything new, and I pay attention to dietary details. I'm always willing to try something new.