Recipe For Homemade Marshmallows
Marshmallows are one of my favorite candies. Actually, I should backtrack a little and say that marshmallows are at the very top of my list of all-time favorite foods. I adore their fluffy softness and tender sweetness with vanilla undertones. You're right if it sounds like I'm getting a little Proustian for them. I recently made several batches for some projects, which not only rekindled my love of them, but when I brought them to a few parties, everyone was amazed at how good they were and couldn't stop raving about them.
Of course, all compliments are appreciated. I'll take them whenever they come my way. But making marshmallows isn't difficult, and anyone with a few extra egg whites and a sturdy mixer can make world-class marshmallows right at home.
They're extremely simple to make; if you can whip egg whites, you can make marshmallows. It's also a lot of fun. After whipping the stabilized meringue, you can swirl and spread it on a baking sheet and cut or shape it into whatever shapes you want.
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I've made a variety of marshmallows over the years, and this is my basic recipe, which I've tweaked slightly as I've gone. Powdered granulated unflavored gelatin is widely available in America and is commonly used there, but sheet gelatin is used elsewhere in the world, so I've included instructions for both. (At the end of the recipe, I've included some links to information about different types of gelatin.)
The most important aspect of making candy is to have fun. In the cookbook world, there's a theory that the moment you ask readers to get out a thermometer, you've lost them. However, it eliminates all guesswork and makes the process foolproof.
Although most people simply spread the mixture on baking sheets and allow it to cool before cutting it into traditional squares, there's no reason why you couldn't simply scoop blobs of the mixtures onto a prepared baking sheet. Once they've firmed up, serve them with wedges of tangy lemon or lime tart. If you really want to impress your friends (or yourself), you could also broil the tart for a few minutes to caramelize the marshmallow mounds.
The best part is that marshmallows, unlike meringue-topped tarts and pies, do not cry. We used the marshmallow on top of our ice cream creations, with swirls of sauces and candied peanuts, and an unofficial vote proved that it was a great swap-out for whipped cream.
You can certainly flavor the marshmallows with spices like cinnamon during the final beating stages, or replace some of the water used to soften the granulated gelatin with a shot of liquor like absinthe or Armagnac. (Or 2 tablespoons if using sheet gelatin.) Peppermint oil and powdered espresso both work well and can be added to taste. There's a chocolate marshmallow recipe in The Sweet Life in Paris for those looking for one.
Making marshmallows is really only three steps: make a syrup, whip the egg whites, and then pour the syrup and gelatin into the whites while whipping. After that, you can cut or snip them into any size or shape you want. What exactly are you waiting for?
Marshmallows
Adapted from The Great Book of Chocolate, I've provided instructions for both powdered unflavored gelatin, which is most commonly used in the US, and gelatin sheets, which are used elsewhere. Due to dietary restrictions, there are a few other options that people may prefer to use, so I've included links to recipes that use agar-agar below.
Servings
2 (17g) powdered gelatin envelopes or 17g sheet gelatin (8 to 10 sheets)
1/2 cup (125ml) cold water + 1/3 cup (80ml) warm water
1 cup sugar (200g)
1/3 cup light corn syrup (100g)
4 large egg whites at room temperature (1/2 cup, 110g)
a dash of salt
1 teaspoon vanilla paste or 2 teaspoons vanilla extract
Marshmallow mixture
1/4 cup corn starch (35g)
3/4 cup powdered sugar (105g)
1. Sprinkle the gelatin over 1/2 cup (125ml) cold water in a small bowl to dissolve and soften. Soak the leaves in 2 cups (500ml) cold water if using leaf gelatin.
2. Combine the sugar and corn syrup with 1/3 cup (80ml) of water in a small saucepan fitted with a candy thermometer. Heat over medium-high heat.
3. (Keep in mind that you will use this saucepan twice, once to make the syrup and once to melt the gelatin, so there will be no need to wash it between uses.)
4. Pour the egg whites into the bowl of an electric mixer and beat on low speed until frothy. Add a pinch of salt to taste.
5. When the syrup reaches 210oF (99oC), increase the mixer speed to high and beat the whites until thick and fluffy.
6. When the syrup reaches 245oF (118oC), slowly pour it into the whites while the mixer is on high speed, being careful not to let the syrup fall on the whisk because some of it will splatter and stick to the sides of the bowl.
7. Scrape the gelatin and water into the syrup pan, or add the gelatin sheets and 2 tablespoons of water to the pan and swirl to dissolve. (There should be enough residual heat in the pan from making the syrup to dissolve it.)
8. While the whites are whipping, slowly pour in the liquified gelatin. Continue to whip for 5 minutes, or until the mixture feels completely cool to the touch when you touch the outside of the bowl.
9. Spread a generous layer of the marshmallow mixture evenly and completely over a baking sheet. (I use a sifter for this.) Make sure there are no bare spots.
10. Spread the marshmallows in a layer on the pan with a spatula. Allow to dry uncovered for at least 4 hours, preferably overnight.
11. Pour the marshmallow mixture into a large mixing bowl.
12. Some of the marshmallow mixture should be sprinkled on top of the marshmallows. Toss the marshmallows in the marshmallow mixture after cutting them into any size or shape you want with a pizza cutter or scissors (also dusted with the marshmallow mixture). To remove the excess powder, vigorously shake the marshmallows in a wire strainer.
13. Alternatively, dust a baking sheet and place scoops of marshmallow on it to cool, as shown in the post.
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