How to Make a Marshmallow

Marshmallows are a perfect companion to hot chocolate and a key ingredient in many childhood recipes, such as a Rice Crispy treats and s'mores. While packaged marshmallows are inexpensive and readily available, homemade marshmallows are vastly superior in flavor and texture. Making marshmallows yourself can be a little messy, but the result is a sophisticated, creamy treat.

Difficulty: Moderate

Instructions

Things You'll Need:

• 3 tablespoons unflavored gelatin 1 cup water, divided 1 ½ cups granulated sugar 1 cup light corn syrup ¼ teaspoon kosher salt 2 tablespoons pure vanilla extract Confectioner's sugar Large mixing bowl Small saucepan Candy thermometer Standing electric mixer or hand held mixer Baking pan, lightly greased

Making the Marshmallows

1. Pour gelatin into the mixing bowl and add ½ cup of cold water. Let sit for at least half an hour.

2. Combine sugar, corn syrup, salt and the remaining ½ cup of water in the saucepan. Cook over low heat, stirring frequently until sugar has dissolved.

3. Increase the heat to medium high. Using the candy thermometer, cook without stirring until the syrup reaches 244 degrees. This will take about seven to nine minutes. Remove from heat.

4. Turn the mixer on low speed. Slowly and carefully pour the sugar syrup into the bowl with the gelatin mixture.

5. Beat the mixture on high speed for approximately 10 to 15 minutes until it is very thick, white and has doubled in volume. Add the vanilla at the very end and incorporate thoroughly.

6. Dust the baking pan with a liberal layer of confectioner's sugar. Immediately pour the marshmallow mixture into the pan. Wet your hands with warm water and smooth the top. Cover with a coating of confectioner's sugar.

7. Dry the marshmallows uncovered for at least 12 hours before cutting them into squares.

Tips & Warnings

• Use cookie cutters to make festive shapes such as hearts, bunnies and Christmas trees. For a decadent treat or gift, dip the marshmallows in chocolate and sprinkle them with nuts, peppermint shavings or colored sugars. Experiment with different flavorings by substituting the vanilla with almond extract, cinnamon powder, lemon extract or rose water.
• Making marshmallows can be messy and sticky. For best results, pour the mixture into the pan immediately after mixing. Quickly soak the bowl and mixer attachment in hot water for easy clean up. The sugar syrup will be very hot. Use caution when pouring and mixing.

References

• The Science of Cooking
• Truffles, Candies, and Confections: Techniques and Recipes for Candy making; Carole Bloom; 2004

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