by campagnes
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2 cups sugar Ask a question about this ingredient
2 tablespoons corn syrup Ask a question about this ingredient
1 cup water, divided Ask a question about this ingredient
4 envelopes unflavored gelatin Ask a question about this ingredient
2 egg whites Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 tablespoon vanilla extract (clear imitation for really snow-white marshmallows) Ask a question about this ingredient
Lightly grease an 8x8 square pan, then coat with confectioner's sugar. Set aside.
Ask a question about this stepCombine sugar, corn syrup, and 1/2 cup water in a large saucepan. Stir over high heat until sugar is dissolved; allow to cook to 250-255 degrees without stirring.
Ask a question about this stepMeanwhile, combine the gelatin and 1/2 cup water in a small saucepan; allow to sit for 10 minutes, then melt gelatin over low heat until liquefied. Keep in a warm place until ready to use.
Ask a question about this stepUsing a stand mixer, beat egg whites and salt until they're firm but creamy.
Ask a question about this stepWhen sugar mixture has reached 250-255 degrees, remove from heat. Promptly stir in gelatin mixture, stirring briskly (gelatin will bubble up - be sure to use a large saucepan!).
Ask a question about this stepWith stand mixer on high speed, stream gelatin mixture slowly into egg whites. Whip on high speed until mixture starts to pull away from sides of the bowl, about 5-8 minutes. Beat in vanilla, then spread quickly in prepared pan and allow to stand for at least 1 hour. Cut into desired shapes and roll in confectioner's sugar.
Ask a question about this stepFOR PEPPERMINT MARSHMALLOWS: Decrease vanilla to 1/2 tablespoon, and add 1/4 tsp. peppermint extract and a dab of green gel color, if desired.
Ask a question about this stepFOR ROSE MARSHMALLOWS: When adding vanilla, add a scant 1/4 tsp. rose water and a dab of pink gel color, if desired.
Ask a question about this stepFOR CHOCOLATE FUDGE MARSHMALLOWS: Bring 4 tbsp. water to a boil, then sir in 4 tbsp. unsweetened cocoa. After whipping vanilla into marshmallows, fold cocoa mixture loosely into marshmallows without fully combining. Spread in prepared pan (fudge marshmallows may take a bit longer to set). Roll fudge marshmallows in confectioner's sugar with a bit of cocoa powder added, if desired.
Ask a question about this stepI'm sorry it gave you trouble, bottomupfood; typically, when I make it, I bloom and melt the gelatin while the sugar syrup is cooking and find that both elements are ready around the same time. Feel free to switch the order of the steps if that works better for you! :) Did you have good results otherwise?
(Your sugar mixture might come to temperature more quickly if you're using a gas flame; I'm stuck with electric, which works more slowly. Don't know if that's relevent to your experience, but it's worth noting.)
Thanks for the response! Yes, I was using a gas flame. Maybe the order of the steps depends on the type of stove you have! The marshmallows turned out pretty well. Thinner than I would have liked, but that's my fault for halving the recipe but using the same size pan. I think I want to find a way to use agar instead of gelatin next time. Gelatin is kind of gross! I liked incorporating the extracts for flavors and will definitely explore more in that area. Thanks for giving me a good start with this recipe!
ooh, feel free to report back with the results using agar, if you'd like - I've never worked with it and would be interested in knowing how it works in this recipe.
Great idea. You know how some homemade marshmallows are coated in toasted coconut? I bet you could do the same with graham cracker crumbs.
Gorgeous! I love your flavor variations, plus the Christmassy colors.
Thank you, Hardlikearmour! I want to play around with the chocolate fudge one.. I'm thinking maybe add some graham cracker crumbs, or coarsely crushed graham crackers, for a s'mores variation? Yum!
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I tried this and ran into some trouble with the sequencing of the steps. My sugar dissolved and reached 255 well before my gelatin had dissolved. Perhaps the first and second steps should be reversed? Or the sugar should be heated over extremely low heat until the gelatin is almost ready?