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Author Notes: This seems to be a particularly simple marshmallow recipe. It's hard to find corn syrup here and this recipe works wonderfully with honey or maple syrup. In one batch I added clementine zest to the syrup and a dash of cocoa powder and a tablespoon of "Lebkuchengewürz", a blend of cinnamon, cloves, ginger, anise... when almost done whipping. There are endless possibilities with marshmallows, which can only improve them. - HCR
Makes around 30 marshmallows
- 1 cup powdered sugar
- 1/2 cup corn starch
- 20 g sheet gelatin or powdered gelatin (2 envelopes)
- 1/2 or 2 cups cold water
- 2 cups honey or maple syrup
- 1/4 teaspoon salt
- Combine 1/2 cup of powdered sugar and 1/2 cup of corn starch and thoroughly dust a large sheet pan with half of the combination using a sieve.
- Soak sheet gelatin in 2 cups of cold water or sprinkle and dissolve powdered gelatin in 1/2 cup in the bowl of an electric mixer. Only (!) if you are using sheet gelatin, pour out all of the water except for 2 tablespoons before adding the syrup in the following steps.
- Cook the honey or maple syrup and the salt over a medium to high heat until the syrup reaches 245°F, 118°C, soft-ball stage, about 5 minutes.
- Start the mixer on a low speed and carefully pour the syrup into the mixing bowl, so as not to splatter yourself with the hot liquid! Increase the speed to high and continue beating for about 10 minutes, until very fluffy and shiny.
- Spread the marshmallow batter into the prepared sheet pan with a spatula.
- Let it rest for 4 hours or overnight, uncovered and at room temperature.
- Dust the top with the remaining powdered sugar and corn starch mixture and cut the marshmallows into cubes or cookie cutter shapes, tossing in more powdered sugar.
- They keep in an airtight container for at least a week.
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Choose your ice cream wisely.
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