Whether it’s sandwiched between chocolate and graham crackers, dunked in a cup of hot cocoa or simply eaten directly from the bag, you can’t go wrong with the classic marshmallow. For some reason or another I never thought to make them from scratch, maybe because I had assumed they’d be difficult or that I’d mess them up somehow. Aside from them being completely addicting delicious, they’re incredibly easy to make!
Makes about 96 1-inch cubed marshmallows (recipe adapted from Smitten Kitchen) about 1 cup confectioners’ sugar!
3 1/2 envelopes (2 Tbsp plus 2 1/2 tsp) unflavored gelatin!
1 cup cold water, divided!
2 cups granulated sugar
1/2 cup light corn syrup!
½ cup hot water (115 degrees F)
1/4 tsp salt!
2 large egg whites
2 tsp vanilla (+ I added 2 tsp almond extract)
Directions
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 sprinkle gelatin over cold water and let stand to soften.
In a saucepan cook sugar, corn syrup, hot 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. Pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6-8 minutes. In a large bowl, using beaters, beat egg whites until they just hold stiff peaks. Beat egg whites and vanilla (+ almond if you chose) into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board.
Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Or use a heart-shaped cookie cutter.
Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
With Valentines Day being just a month {and a day} away, I figured the dessert table would be overcrowded with cookies and cupcakes and decided to go for powdered marshmallows, on a stick. Everything’s more fun when it’s on a stick and plus who doesn’t like a fluffy, bite‐sized sugary treat? Exactly. But before you consider these homemade marshmallows, I must warn you. You may think twice before reaching for that bag of store bought marshmallows.
These can also be packaged and given as a gift. All you need is a few cellophane bags(Michaels), stickers (Paper Source) and a container or box of some sort to hold it all together (Container Store). Voila!
I wish I could tell you I was that talented and intentionally formed that heart in the middle of the toasted marshmallow, but I was just as curious as you are right now.
Let me just say that the nuttiness from the almond extract was divine! When the
marshmallow melted into the chocolate, both the s’mores and the cocoa, the hint of almond had me going back for thirds seconds.
A few ideas to consider ‐ pink/red food coloring, mint extract instead of almond or cut out various shapes using cookie cutters.
How do you like your marshmallow?
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