If you love marshmallows, wait until you taste the homemade version. It’s a sweet little pleasure like no other, and I’m sure that from the very first bite, you’ll find yourself flooded with childhood memories of sitting around a campfire.
A wonderful recipe from Hila Hochman.
Sweet Cloud-Soft Marshmallows
PrintIngredients
Ingredients (for an 8 x 8-inch / 20 x 20 cm pan):
- 2 large egg whites
- 1 teaspoon granulated sugar
Also:
- ⅓ cup water
- 1 cup granulated, cane, or Demerara sugar
- 1 heaping tablespoon glucose syrup or honey
- 3 teaspoons unflavored gelatin
- 2–3 tablespoons water
For Dusting and Coating:
- ⅓ cup confectioners' sugar
- ⅓ cup cornstarch
Instructions
- Mix the confectioners' sugar and cornstarch together.
- Line a baking pan with parchment paper, then place a square ring or square pan lined with parchment paper on top.
- Dust the bottom of the pan with a thin layer of the confectioners' sugar and cornstarch mixture.
- In a small bowl, combine the gelatin with 3 tablespoons water and let it absorb the water, about 10 minutes.
- In a medium saucepan, combine the sugar, glucose syrup, and water. Cook over medium heat for about 12 minutes, or until the mixture reaches 266°F (130°C). When making marshmallows at home, they'll still turn out wonderfully even if the temperature isn't exact. That said, a thermometer will give you truly perfect marshmallows.
- Once the syrup is ready, beat the egg whites and sugar until foamy. Slowly pour the hot syrup into the egg whites in a thin, steady stream while continuing to beat on medium-high speed for 3 minutes.
- This is when you can decide whether you'd like to add some extra flavor. Add any flavoring extract you like—a small capful is enough.
- If you'd like to add a little color, add just a tiny amount, about what you can pick up on the tip of a toothpick, and beat briefly.
-Microwave the gelatin mixture for 10 seconds, or until completely melted, then add it to the whipped egg whites. Continue beating for another 2 minutes.
- Transfer the mixture to the prepared ring or pan. Don't forget to generously dust the bottom and sides with the confectioners' sugar and cornstarch mixture. Smooth the top.
- Let the marshmallow set for 4 hours at room temperature or 2 hours in the refrigerator.
- Dust the top with the confectioners' sugar and cornstarch mixture, cut into cubes, and coat each piece in the mixture. Serve and enjoy.
