If you haven't made marshmallows before, it will blow your mind. It is incredible, almost magic to see the sticky batter turning into perfectly fluffy and springy marshmallows. They are surprisingly easy to make with only a few ingredients, and oh the taste; they taste so much better than store-bought marshmallows. You can add any flavoring you'd like. These marshmallows are flavored with vanilla.
Although the instructions take a while to look at and comprehend, it really is super simple. There are basically three components to this recipe: the gelatin, boiled sugar mixture and whipped egg whites. You see, not too bad. A candy thermometer is key to get the sugar mixture just right. So, how about homemade marshmallows for Easter candy this year?
- 3 tablespoons gelatin powder
- 1/2 + 1/2 cup (1.25 + 1.25 dl) cold water
- 2 cups sugar (5 dl) sugar
- 1/2 cup (1.25 dl) light corn syrup
- 1/4 teaspoon salt
- 2 egg whites
- 1 tablespoon vanilla extract
- oil and confectioner's sugar for the dish
- confectioner's sugar for dusting
For this recipe, you'll need a food thermometer and around 13 x 9 inch (33 x 22 cm) rectangular dish. I used a ceramic oven dish, but a deep metal pan works just as well. Firstly, it is good to remember that there are differences between different type of gelatins, but I don't see any reason why gelatin sheets couldn't work for this recipe too. Just follow the instruction on the package. One gelatin sheet usually equals one teaspoon gelatin powder.
Brush the bottom and sides of the dish lightly with oil and dust with confectioner's sugar. In a metal bowl, combine gelatin powder and 1/2 cup cold water. Let stand to soften.
In a pot, combine 1/2 cup cold water, sugar, corn syrup and salt. On low heat, stir the mixture until the sugar dissolves using a wooden spoon or a rubber spatula . Turn the heat up to medium, and bring it to a boil. Without stirring, let the mixture simmer until it reaches 240 F (115 C) by the thermometer. This took about 10 minutes. Remove from heat. Pour the sugar mixture on top of the gelatin, and stir until the gelatin is dissolved.
Using an electric mixer, beat the mixture on high speed for around 8-10 minutes until white, fluffy and almost tripled in size. In a separate bowl with cleaned beaters, beat the egg whites until stiff peaks form. Spoon the egg whites into the bowl of marshmallow fluff, add vanilla (or your choice of flavoring) and beat just until smooth and combined. Pour the mixture into the oiled and sugared dish, and sift confectioner's sugar generously on top.
Allow the marshmallows to set for at least 3 hours in room temperature. Remove from the dish and cut into rough cubes using a sharp chef's knife. Instead of back and forth movement, just press down with the knife. This way the knife won't get stuck, and the cubes will spring back up. Sift confectioner's sugar on a plate, and toss the cubes in the sugar on all sides. Shake off the excess sugar and pack the marshmallows in an air-tight container, layers divided with parchment paper. Store in cool room temperature up to a week.