• roxstarbakes

Marshmallow recipe

Updated: November 10, 2022



Homemade marshmallows are the perfect way to elevate hot cocoa and s'mores. And marshmallows don't have to be square - use your favorite cookie cutters to elevate this treat. You'll see here that I've used Hello Kitty cookie cutters to achieve a different shape!


Prep time: 5 minutes

Cook time: 20 minutes

Servings: 12-16 squares


Ingredients:

DUSTING POWDER

  • ½ cup (65 grams) powdered sugar

  • ¼ cup (38 grams) cornstarch


MARSHMALLOW

  • ~7 tsp (22 grams) gelatin

  • ¾ cup water

  • ~2 ½ cups (500 grams) granulated white sugar

  • ¼ cup corn syrup

  • ½ cup water

  • 2 egg whites room temperature

  • 1/8 tsp salt

  • 1 ½ tsp vanilla or peppermint extract


Tools:

  • 9x13 pan

  • Parchment paper

  • Candy thermometer

  • Coconut oil or shortening

  • Pot


Steps:

  • Sift together the “dusting powder” ingredients. Set aside for later. This is great to store with too.

  • Prepare the pan and utensils you will be using. I line a 9x13 pan with parchment paper. Sieve the container with dusting powder. Set aside.

  • Brush your spatula with coconut oil or shortening. Set aside.

  • Place water at the bottom of your mixer bowl. Add the gelatin to the water and give it a quick mix. This has to sit for at least 10 minutes to bloom.

  • Place sugar, corn syrup, and water in pot. Stir until it’s well incorporated.

  • Heat sugar, corn syrup, and water over medium heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat.

  • Cover the saucepan with a lid and continue cooking for about 2 minutes without lifting the lid.

  • After the full two minutes of cooking, remove the lid and check to make sure there are no crystals on the side of the saucepan. If there are crystals, then cover the saucepan for a minute to allow the condensation to wash down the sugar crystals.

  • Clip the sugar thermometer to the side of the saucepan and set the temperature between 242-245F. Let the sugar syrup cook until it reaches the temperature. Once it does, turn off the heat so the bubbles can settle.

  • Turn on the mixer for about a minute on medium while the gelatin is still in the bowl.

  • Add the two egg whites and whisk on medium until soft peaks form.

  • Then mix on medium-high until you get to medium peaks.

  • While the mixer is running on medium speed, pour the sugar syrup into the gelatin mixture along the wall of the bowl. Don’t add the sugar mixture directly or you’ll cause the gelatin to burn.

  • Add the salt and increase the speed to medium-high for about 5 minutes or until the marshmallow doubles in size.

  • While the mixture is warm, continue to mix for another 5 minutes on high, allowing the marshmallow to add more volume (at least doubles in size). This should be fluffy and white!

  • Add vanilla extract and mix for one more minute.

  • Scrape the marshmallow base into the prepared pan using the prepared spatula. Spread it evenly.

  • Sieve the top of the marshmallow dust and place a piece of parchment on top. Allow to set for 8 hours or overnight.

  • Once set, turn the marshmallow onto a dusted work surface. Cut with oiled knife or cookie cutters. Toss the marshmallow in the dusting powder and store in an air-tight container.


Most asked questions:

  • Do I need a thermometer? The answer is no. But I've never been quite comfortable enough to go this route.

  • Can I pipe this to make shapes? Yes you can but it does spread.

  • Are marshmallows hard to make? I don't make marshmallows all the time but if you can make french macarons, Italian meringue buttercream or meringues - then this is not too bad.


Marshmallow recipe success!!

Roxie





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