Homemade Marshmallows Recipe

Homemade Marshmallows Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

A special homemade treat from Cindy Bearman of ABC Kitchen. Try experimenting with the marshmallow, dyeing it different colors, or adding different flavored extracts, or using fun cookie cutters when cutting. Best served atop a mug of piping hot cocoa, with a chocolate mint cookie on the side.

Ingredients

  • 2 cups sugar
  • 5 sheets gelatin
  • 4 egg whites
  • 1 vanilla bean
  • Confectioner’s sugar, for finishing
  • Cornstarch, for finishing

Directions

Place sugar into a saucepan with ¼ cup water and gently stir. Soak gelatin sheets in very cold water until soft.

Heat sugar and water mixture over high heat until it reaches 245 degrees on a candy thermometer. While the sugar heats, place the egg whites into a mixing bowl with the whisk attachment, and start beating on medium-low speed. Squeeze the excess water from the gelatin, taking care not to squeeze too hard, and add the gelatin to the sugar mixture as soon as it reaches 245 degrees.

Once the whites are frothy, turn the mixer speed down low and pour in the hot sugar-gelatin mixture. Turn the mixer on high and whip until the marshmallow has cooled and is firm, about 15-20 minutes.

While the marshmallow whips, line a sheet tray with waxed paper and sift a mixture of equal parts cornstarch and confectioner’s sugar over the waxed paper to coat it entirely so that the marshmallow does not stick.

Spread the marshmallow into the sheet tray with a metal offset spatula, and sift more of the cornstarch-confectioner’s sugar mixture over the top.

Let the marshmallow set in the refrigerator for at least four hours, then cut into desired shapes with cookie cutters or a knife, tossing the shapes in more confectioner’s sugar-cornstarch mixture so that the freshly cut sides won’t stick. Use immediately, or store in a bit of confectioner's sugar and cornstarch in a tightly sealed bag or quart container.

Marshmallow Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Marshmallow Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.