Homemade Marshmallows


Although these Marshmallows may leave a small mess in your kitchen, they are quite easy to make and are perfect in hot chocolate, or between two Petit Écolier cookies. As a side note, if you only eat kosher or halal, fear not! This recipe can be made with kosher or halal unflavored gelatin. Get to marshmallow-in’! And enjoy!

Adapted From Gourmet, December 1998
Yields about 96 marshmallows

Ingredients:
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin*
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 large egg whites (or reconstituted powdered egg whites)
1 teaspoon vanilla (or the scrapings of a vanilla bean)**

*Can use kosher or halal unflavored gelatin
** Other extracts, such as almond or mint extracts can be used. In addition to flavor, you can also add food coloring.

Preparation:
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 or in a large bowl sprinkle gelatin over cold water and let stand to soften.

In a 3-quart heavy saucepan cook granulated 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. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Cool marshmallow at room temperature, uncovered, until firm, at least 3 hours, and up to 1 day. (kamran note: the original recipe states to chill the marshmallows, you can do what you find easier. I found it easier to leave out overnight.)

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. Take a large knife, oil it, and dust it generously with powdered sugar; trim edges of marshmallow (kamran note: don’t throw out those edges! Cut them into small pieces and put some of them into a nice cup of hot chocolate) and cut marshmallow into roughly 1-inch cubes. 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 for 1 week.

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