Marshmallow Recipe
Marshmallows have an ancient origin, with their roots tracing back to ancient Egypt. The Egyptians extracted sap from the mallow plant, found in marshy areas, to create a sweet treat.
Equipment
- Mixing bowls
- Saucepan
- Candy thermometer
- Stand mixer or electric hand mixer
- 9x9-inch baking pan
- Parchment paper
- Sifter
Ingredients
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- Powdered sugar, for dusting
- Cornstarch, for dusting
Instructions
- In the bowl of your stand mixer, pour ½ cup of cold water and sprinkle the gelatin over it. Let the gelatin bloom for about 10 minutes while you prepare the sugar syrup.
- In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining ½ cup of water. Place the saucepan over medium heat and stir until the sugar dissolves. Once the sugar has dissolved, stop stirring and increase the heat to medium-high.
- Attach your candy thermometer to the side of the saucepan and cook the syrup until it reaches 240°F (soft-ball stage), which should take about 8-10 minutes.
- Once the sugar syrup reaches 240°F, carefully remove it from the heat. Turn the stand mixer to low and slowly pour the hot syrup into the gelatin mixture. Be cautious as the syrup is extremely hot.
- After adding the syrup, increase the speed of the mixer to high and beat the mixture for about 10-12 minutes. The marshmallow mixture will turn white, fluffy, and thick. Add the vanilla extract during the last minute of mixing.
- While the marshmallow mixture is being whipped, prepare your baking pan by lining it with parchment paper and lightly dusting it with a mixture of powdered sugar and cornstarch. This prevents the marshmallows from sticking to the pan.
- Once the marshmallow mixture is ready, pour it into the prepared baking pan and use a spatula to smooth the top. Let the marshmallows sit uncovered for 4-6 hours or overnight to set.
- After the marshmallows have set, dust a clean surface with powdered sugar and cornstarch. Turn the marshmallows out onto the surface and cut them into squares using a sharp knife or pizza cutter. Dust each marshmallow with the sugar-cornstarch mixture to prevent sticking.
- Store your homemade marshmallows in an airtight container for up to 2 weeks.