I’ve tried a bunch of recipes–including avoiding the egg white. But this recipe stays true to the texture and flavor of a real good marshmallow. The combo of cornstarch and powdered sugar keeps the coating light and even. And you’ve got to try roasting one of these for s’mores! —simmering essence
- Prep time 40 minutes
- Cook time 20 minutes
- Makes 96 Marshmallows
Light Corn Syrup
- In a small bowl, combine powdered sugar and cornstarch with a whisk and set aside. Oil a 13×9 inch pan. Line the pan with a piece of plastic wrap, smoothing it out as much as you can. Spray the pan again and then dust with 1/4+ cup of the sugar/cornstarch making sure to cover the bottom and sides of the pan. To ensure a smooth removal of the marshmallows at the end, you want to make sure the pan is coated completely, but minimally in oil and then dusted well with the powdered sugar/cornstarch.
- In the bowl of your mixer pour in ½ cup of water (cold). Slowly sprinkle the gelatin into the water while whisking. Let it sit to soften.
- In a heavy saucepan combine the granulated sugar, corn syrup, ½ cup water, and salt. Stir over medium-low heat until sugar is dissolved. Increase the heat to medium and attach a thermometer. Boil, without stirring, until the thermometer registers 240 degrees. It will take about 10 minutes. Remove pan from heat and pour it slowly over the gelatin mixture while whisking. I whisk pretty intensely (and carefully-it’s so hot!) at this point so there aren’t any gelatin clumps.
- Beat mixture on high speed with the whisk attachment until it’s thick, white, and tripled in volume. So pretty. This takes about 8 minutes. You’re also trying to decrease the temperature of the mixture during this process. If using a hand held mixer, this will take about 10-12 minutes.
- In a separate bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks. Pour the egg whites and vanilla into sugar mix and beat until just combined. Get a spatula and dig down to the bottom of your mixture to make sure everything is combined well. Pour out into your lined and dusted pan. Spread evenly and dust well using about ¼ cup of the sugar/cornstarch. Chill, uncovered, until firm for a day or overnight.
- Invert the marshmallows onto a clean cutting surface dusted with sugar/cornstarch. With a large oiled knife trim the edges, then cut into 1-inch cubes. I use lots of sifted sugar/cornstarch to set the un-cut and cut marshmallows on. Roll each marshmallow in as much sugar/cornstarch as they need to not be sticky. Shake off the excess and store, room temperature, in an airtight container for up to 1 week. These are SO fun and delicious in your hot chocolate! The way they melt is dreamy…