Saturday, August 27, 2011

Vanilla Marshmallows

Sorry for the lack of posts lately, I'm in Canada visiting family and friends right now.  I'm actually doing loads of baking while on vacation (you know you love to bake when...) so expect some fun delicious posts in the upcoming weeks! :)

I have wanted to make marshmallows for a while.  I love the "artisan" marshmallows that you can buy at specialty stores, they're so much more flavorful than grocery store marshmallows without that funny chemical taste.  But they're not exactly cheap, I think Williams Somoma had a small box for $15 last time I checked.  Seriously?

So these were super easy to make and delicious.  I was a little hesitant to feed it to the kids because I don't know how heated the egg whites get from the hot candy mixture.  Anyone know?  For myself I could care less and these tasted fantastic in s'mores.  I envision making marshmallow chocolate caramels in the very near future!

Homemade Marshmallows
from Sunset Magazine

Cooking-oil spray
1/4 cup cornstarch
1/4 cup powdered sugar
3 large egg whites
2 envelopes unflavored gelatin
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

Coat a 9- by 13-in. pan with cooking-oil spray. Stir cornstarch and powdered sugar together in a large bowl, then dust pan with half of mixture, tipping to coat. Set remaining cornstarch mixture aside.
2. Put egg whites in the large bowl of a mixer. Stir 1/4 cup cool water and the gelatin in a glass measuring cup; let stand to soften while you make syrup.
3. Stir granulated sugar, corn syrup, and 2/3 cup water in a small saucepan. Insert a candy thermometer. Boil over high heat, tipping pan occasionally to cover thermometer bulb, until 240°, 6 to 10 minutes. Immediately microwave gelatin mixture until it dissolves, about 30 seconds, and also beat egg whites on high speed into soft peaks. Stir steaming gelatin into hot syrup.
4. Pour about 3 tbsp. syrup at a time into egg whites (stop mixer if needed to keep syrup from flying up onto inside of bowl), beating on high speed 20 to 30 seconds after each addition. Continue to beat until meringue holds soft peaks and underside of bowl is completely cool, 5 to 7 minutes. Beat in vanilla.
5. Spread marshmallow mixture in coated pan, using an oiled metal spatula. Let stand until firm enough to cut, 2 hours. Sprinkle with 2 tbsp. reserved cornstarch mixture, then cut with a pizza cutter or scissors into 12 rectangles to fit graham crackers; you may have leftover marshmallows.
6. Toss marshmallows in bowl with remaining cornstarch mixture to coat.
Make ahead: Up to 4 days, chilled airtight with plastic wrap between layers; coat with more cornstarch mixture if they get sticky.


  1. I'm always in awe of homemade marshmallows. They look so much better than those other ones in the bags.

  2. Hi, Love you posts. You can use pasturized egg whites, in the cooler section of the grocery store with the eggs. Or maybe used powdered whites, then you wouldn't have to worry.

  3. they looks os fluffy and surely anything must be better than the dreadful store bought rubbish your kids could eat?... have you ever made Turkish Delight? I would love to give that a go!

  4. These sound delicious. This is mt first visit to your blog, so I've taken some time to browse through your earlier posts. I'm so glad I did that. I really enjoy all the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary


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