This may be one of the most ridiculous things I’ve ever made.
I know, I know, you can buy a bag of jet-puffed in the grocery store for next to nothing. But I had extra egg whites! And candy making is FUN! Plus, who knew it was even possible to make marshmallows from scratch?
David Lebovitz, that’s who. The author of my favorite ice cream cookbook delivered again with this awesome recipe.
After cutting out a bunch of autumn leaves, I decided that was taking too long, so I quickly sliced the rest of the marshmallows into squares and drizzled them with chocolate.
Mmmmm… delicious and pretty!
- 2 envelopes powdered gelatin (14 g)
- 1/2 cup + 1/3 cup cold water
- 1 cup sugar
- 1/3 cup light corn syrup
- 4 large egg whites, at room temperature
- pinch of salt
- 2 tsp. vanilla extract
- 1 cup powdered sugar
- 1 cup corn starch
In a small bowl, sprinkle the gelatin over 1/2 cup cold water to dissolve and soften. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.
In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
When the syrup reaches about 210° F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
When the syrup reaches 245° F, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.
Scrape the gelatin and water into the pan that you used for the syrup. (There should still be residual heat left in the pan to dissolve it). Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract and continue to whip for 10-15 minutes, until the mixture feels completely cool when you touch the outside of the bowl.
Combine powdered sugar and corn starch. Dust a baking sheet evenly and completely with a generous layer of the mixture. Make sure there are absolutely no bare spots. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.
Dust the top of the marshmallows with some of the powdered sugar mixture. Use a pizza cutter or cookie cutters (dusted as well with the mixture) to cut the marshmallows into any size or shape pieces that you’d like. Toss the marshmallows in a bowl with the remaining sugar mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.
Marshmallows can be made up to one week in advance and stored in an airtight container.
Source: David Lebovitz