Let me start this by saying I saw this post from Smitten Kitchen and couldn’t get these things out of my head. I talked to people about them. “Hey, did you know you can make marshmallows!?” They were like this mystery puff that could never be made at home, but lo! Smitten Kitchen did it and they looked beautiful. So, I gave it a try…
First you start by boiling sugar, water and corn syrup. Mmm! Please note the lack of candy thermometer… (This was my first try.)
Then you mix that boiled sugar with gelatin and water and mix. This is our new mixer. It’s pretty. Please note the dark brown color on the side of the bowl.
Pour it in a pan and it should look light and fluffy and, um, white! This does not look like any of those things.
After a couple hours in the fridge, they get cut into pieces and tossed in powdered sugar. At this point, they should be pillows of sweet fluffy goodness! But these were flat, with chunks of hard candy in the middle. Gross. So! I tried again!
This is after I used a CANDY THERMOMETER while heating the sugar so I didn’t end up over cooking and burning it. Then it mixed up lovely! This shows the whipped sugar/gelatin and the egg white and vanilla.
Oooo! Pretty! Light and white and fluffy!
- About 1 cup confectioners’ sugar
- 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar (cane sugar worked just fine)
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites or reconstituted powdered egg whites
- 1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart 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. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) 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.
Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.
Notes: As long as you use a thermometer, these are hard to screw up! We will be enjoying them on some smores up at our friend’s cabin in Wisconsin. Smores with homemade marshmallows.