I bought the ingredients to make these 3 weeks ago. And then things kept coming up. I had to use up the egg whites and make chocolate chip meringues. Alexandra had a birthday so I made chocolate caramel tart. Liz asked for cookies for her clients so I made cowboy cookies.
This weekend, finally, I got to make marshmallows!
And, honestly, this recipe has been in the back of my head for much longer than 3 weeks. I think it was in college when Marj first introduced me to the idea that you can make homemade marshmallows. I remember her bringing them into the dorm room for us to try and realizing they were something so much better than marshmallows. They’re pillowy, almost smooth, so soft, and very vanilla. Definitely something you can just snack on by itself, rather than hiding in a s’more or in hot cocoa.
Although I’m sure those things would be good uses of them, too! I’m realizing now with a full Tupperware of marshmallows that I don’t really know what to do with them. So if you live in Boston and would like a little bag, that might be something I’m wandering around delivering this week.
Oh, also? These are super easy. You need a couple of pieces of special equipment (instant read or candy thermometer, stand mixer), but otherwise they largely make themselves.
Start by putting 3/4 cup of cold water in the bowl of a stand mixer and sprinkling the gelatin packages over the top. Let stand for around 8 minutes, giving it a stir after 3.
Meanwhile, in a medium saucepan over medium high heat, combine the sugar, remaining 3/4 cups of water and corn syrup, stirring occasionally until melted. Then bring the mixture to a boil and boil for 5 to 10 minutes until the temperature of the mixture reaches 240°F. I made the mistake of using a small saucepan – use a medium, it bubbles up.
Remove from heat and turn your mixer, fitted with the whisk attachment, on low. Slowly pour the syrup into the gelatin mixture, pouring down the side of the mixing bowl.
Then, add the vanilla extract and vanilla bean seeds and slowly increase speed to high. Let it run for 12 minutes, until room temperature and thick.
Meanwhile, in a small bowl, whisk together cornstarch and confectioners sugar. Spray a 9×13 pan with cooking spray and generously dust the pan with some of the mixture, making sure to coat the bottom and sides.
When the marshmallow is thickened, spread it into the pan, using an offset spatula sprayed with cooking spray to bring it into the corners. Sift some more (but not all – you should still have about half left) of the cornstarch mixture over the top, cover with plastic wrap, and allow to set for at least 4 hours.
When set, dust a chef’s knife with some more of the cornstarch mixture and run it along the edges of the pan to loosen the marshmallow. Dust a piece of parchment paper with the cornstarch mixture, too, and flip the marshmallow out onto the parchment paper.
Continuing to dust the knife as necessary, cut the marshmallow into 1 inch cubes. Toss a few cubes at a time in the cornstarch mixture before transferring to an airtight container.
Look at that! Marshmallows! You now have more than you could ever know what to do with!
Either start drinking a lot of hot chocolate, hope it’s s’mores weather soon, or find some friends that also like fluffy goodness in their lives.
- 1 1/2 cups cold water, divided
- 6 (1/4 ounce) packets unflavored gelatin
- 2 1/2 cups (500 g) granulated sugar
- 1 cup light corn syrup
- 2 teaspoons vanilla extract
- 1/2 vanilla bean, split lengthwise and scraped
- cooking spray
- 1/2 cup (65 g) cornstarch
- 1/2 cup (60 g) confectioners sugar
- In the bowl of a stand mixer, put 3/4 cup of the cold water. Sprinkle all of the gelatin over the top. Allow to sit 8 minutes, stirring after 3.
- In a medium saucepan, combine remaining water, granulated sugar and corn syrup over medium high heat, stirring occasionally until dissolved.
- Bring mixture to a boil and boil for 5 to 10 minutes, until reaches 240°F.
- Run stand mixer, fitted with the whisk attachment, on low. Pour sugar syrup slowly into gelatin mixture down the side of the bowl until combined.
- Add vanilla extract and vanilla bean seeds. Slowly increase speed to high and allow mixer to run for 12 minutes, until marshmallow thickens and cools to room temperature.
- In a small bowl, whisk together cornstarch and confectioners sugar.
- Spray a 9×13 inch pan with cooking spray. Dust with some of the cornstarch mixture, coating the bottom and sides.
- Spread marshmallow mixture into the pan, using an offset spatula sprayed with cooking spray to spread into the corners.
- Sift some more of the cornstarch mixture over the top. Cover with plastic wrap and allow to set at least 4 hours.
- Once set, use a chef’s knife dusted in cornstarch mixture to loosen the marshmallow from the edges of the pan. Turn out onto a piece of parchment paper dusted with cornstarch mixture.
- Cut the marshmallow into 1-inch cubes. Toss a few cubes at a time in the cornstarch mixture and store in an airtight container.