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Homemade Vanilla Marshmallow

Blossom Lady
Aug 06, 2020 11:56 PM
Homemade Vanilla Marshmallow

Making your own marshmallows is a fun project, and you won't believe how easy it is to make these soft, sweet treats at home. This recipe is tried-and-true classic basis for all kinds of variations, and I am sharing my favorite with you. Try to make your own fluffy vanilla marshmallows, perfect for a homemade gift or popping into a mug of hot chocolate.

Once you’ve mastered eggs whites and soft ball stage sugar, the next step is marshmallows. These need to rest overnight, so be sure to start them the day ahead of your plans. I like this recipe because the gelatin is added later in the process, and requires less beating. Your mixer will thank you!

Ingredients (for about 24 to 36 large marshmallows)

3 envelopes powdered unflavored gelatin (1/4-ounce) gelatin leaves (about 8–10 sheets)

1⁄2 cup cold water for dissolving gelatin (or 2 cups cold water for leaves)

1⁄3 cup cold water for heating sugar

1 cup granulated sugar

1 cup light corn syrup

4 egg whites (from large eggs)

Pinch of salt

2 teaspoons vanilla extract or 1⁄2 teaspoon vanilla paste

Marshmallow dusting powder (1 cup cornstarch mixed with 1 cup powdered sugar)

Cooking spray


Step 1

Spray a 13×9 inch baking pan with cooking spray and dust with dusting powder. Shake out any excess. Make sure the entire inside of the pan is covered.

Step 2

In a small bowl dissolve the gelatin in cold water.

Step 3

In a saucepan, combine the 1⁄3 cup water, corn syrup, and granulated sugar.

Step 4

Heat the sugar to 240 °F. While the sugar is heating, place the egg whites in the bowl of a stand mixer (fitted with the whisk) with a pinch of salt. Begin whipping the egg whites. You’ll want the egg whites to reach medium soft peaks as the sugar reaches the soft ball stage.

Step 5

When the sugar is just over 240 °F (nearing 245 °F), pour the syrup over the egg whites. Keep the eggs moving. Try to avoid hitting the whisk with the syrup. It will splatter and stick to the sides of the bowl.

Step 6

With the same saucepan, add the gelatin. If you are using gelatin leaves, squeeze out the water and add the gelatin to the saucepan. Add 2 tablespoons of the soaking water to the gelatin. If you’re using powdered gelatin, add it to the saucepan. Heat the gelatin until it has dissolved.

Step 7

Pour the warm gelatin over the egg mixture.

Step 8

Continue beating the marshmallow mixture for about 5 to 8 minutes or until the outside of the bowl feels cool to the touch. The marshmallow should be billowy but not too sticky or stiff.

Step 9

Spread the marshmallow into the prepared pan. Use a spatula to smooth the surface. Allow the pan to rest uncovered for 2 hours.

Step 10

Dust the top of the marshmallow with more dusting powder, and dry uncovered overnight. Turn the marshmallow out onto a piece of parchment paper. Cut into squares or other shapes using scissors, pizza cutter, or cookie cutter. Place the remaining dusting powder in a large zip-top plastic bag or bowl. Toss the marshmallows in the dusting powder to coat.

How to store?

Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.


Chocolate marshmallows:

In a dry metal bowl set over a pan of barely simmering water, melt about 8 ounces bittersweet chocolate, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/8 inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. Chocolate-dipped marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for about 2 days.

Bon Appétit!

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