Marshmallows
- Total Time
- 35 minutes, plus setting
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Neutral flavored oil, for greasing the baking dish
- 3envelopes/2 tablespoons, plus 1½ teaspoons powdered unflavored gelatin
- 1½cups/302 grams granulated sugar
- 1cup light corn syrup
- ¼teaspoon kosher salt
- 1tablespoon vanilla bean paste or vanilla extract
- ½cup/51 grams confectioners’ sugar
Nutritional analysis per serving (36 servings)
69 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 0 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Lightly oil an 8-by-8-inch baking dish. Combine gelatin with ½ cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.
- Step 2
In a medium saucepan, combine the granulated sugar, corn syrup, salt and ½ cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
- Step 3
With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla bean paste or extract.
- Step 4
Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.
- Step 5
Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.
- Step 6
Sift a generous amount of confectioners’ sugar onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners' sugar and use a long, sharp knife to cut the marshmallow into roughly 1½-inch cubes. Clean and dry your knife periodically throughout this process when it gets too sticky.
- Step 7
Toss the cubes in the confectioners’ sugar to make sure they are coated on all sides and store them in an airtight container for up to 4 days.
- Variations: Add 2 teaspoons to 1 tablespoon peppermint extract for peppermint marshmallows. Leave out vanilla extract for a pure peppermint flavor. Substitute an equal amount of dark brown sugar for the white sugar, substitute up to ½ of the corn syrup for honey or maple syrup.
Private Notes
Comments
I use pan spray then line the pan with parchment and dust it with powdered sugar. The spray helps keep the parchment in place. The powdered sugar saves me a step later as each cut surface needs to be coated. I cut with a pizza cutter dipped in powdered sugar. They are well worth the effort!
I made these out of frustration with stale, artificial-tasting commercial ones (for grown-up brown-butter rice krispy treats) - a revelation! Start the mixer more slowly as you pour the syrup in, then raise the speed to high in increments - no splatter. I also used a few drops (very few) of almond extract along with slightly less vanilla, which added a nice note. Put 'em in a slightly larger rectangular pan, for smaller marshmallows. Yummy.
Mary, keep the mixer on low speed as you add the syrup, and raise it in increments once most of it is in.That should do it.
I found 10 minutes whipping time was too much, maybe my mixer is bigger or something. First time with 5 minutes or less was perfect, 2nd time tried to go longer just to see, and became overly sticky and hard to handle
Great recipe—I’ve made them many times with my kids. Started adding powdered freeze dried fruit (quick trip through food processor) for fun colors and great flavors.
Can I cut the recipe in half ?