In WITF's Kitchen with Chef Donna Desfor

Recipe: Homemade Marshmallows

Written by Donna Marie Desfor, Culinary Consultant and Chef | Dec 22, 2011 2:15 AM

Homemade marshmallows are easy.  I’m not sure what all the hype and fuss is about, but if you read enough recipes it sounds like making them is a daunting task.  My recipe is simple enough and allows you enough wiggle room to tweak the flavor profile.  Best of all you don’t have to use a candy thermometer.  You do, however, have to pay close attention.  The instant the sugar begins to caramelize you must remove the mixture from the stove.  Of course, if you don’t, you’d just have caramel flavored marshmallows!

These are wonderful and addictive.  They melt a lot faster in hot chocolate than a store bought marshmallow, but you won’t mind the creamy, dreamy flavor they add.

Recipe:  Homemade Marshmallows
Makes about 64 ½-inch cubed marshmallows

Ingredients
Vegetable oil
1 cup (about) confectioners’ sugar
2 envelopes unflavored gelatin
¾ cup cold water, divided use
1 cup sugar
¼ cup light corn syrup
Pinch of salt
1 egg white
1 generous teaspoon vanilla extract (or any other extract, such as lemon, almond, or mint)

Preparation
Pour a bit of the oil into an 8” x 8” baking pan and using a paper towel or pastry brush coat the bottom and sides of the pan, then dust with confectioners’ sugar.  Set aside.

Fit a stand mixer with the whisk attachment.  Place ¼ cup of the cold water into the bowl of the stand mixer, then sprinkle the gelatin over the water.  Let stand to soften.

In a medium saucepan, combine the remaining water, sugar, corn syrup, and salt and place over medium heat.  Whisk constantly until sugar is melted and mixture boils.  Boil, whisking gently and only occasionally until the instant you see the mixture just begin to brown, about 6 minutes.  Remove the pan from the heat and pour the hot sugar mixture over the gelatin mixture and whisk until the gelatin is dissolved.  Note:  Take care with the sugar mixture as it is exceptionally hot and will severely burn skin or fingers.

Secure the gelatin mixture into the plate of the stand mixer, and whisk on high speed until white and thick and tripled in volume, about another 6 minutes.  Note:  you can use a hand held mixer, however it will take substantially longer (about 12-15 minutes).

While the sugar and gelatin mixture is whipping, place the egg white in a separate bowl and whip with a whisk (use a hand held mixer or another stand mixer, if you have it) until the white forms stiff peaks.  Add into the sugar mixture, then add the vanilla (or other flavoring) and whip until combined.  Pour the mixture into the prepared pan (a dough or pastry scraper coated with non-stick spray will help get the mixture out of the bowl).  Using a spatula coated with non-stick spray spread the mixture evenly in the pan.  Using a sieve, sprinkle about ¼ cup confectioners’ sugar over the top of the pan.  Let the marshmallows cool and firm up uncovered for at least 2 or 3 hours, or overnight. 

Carefully invert the pan over a large cutting board and using a thin knife loosen a corner of the marshmallow from the pan.  Carefully coax the marshmallow out of the pan onto the board.  Sieve about ½ cup of confectioners’ sugar into the empty baking pan and set aside.  With a pizza cutter coated with non-stick cooking spray trim the edges of the marshmallow and cut into ½” x ½” cubes.  Toss the cubes into the confectioners’ sugar and toss until all sides are coated.  Shake off the excess and store in an airtight container at room temperature.  Marshmallows will last about 1 week when stored this way.

Recipe and photo Copyright © 2011 by Donna Marie Desfor and There’s a Chef in My Kitchen, LLC.  All Rights Reserved.
Copyright © 2011 by WITF, Inc.  All Rights Reserved.

Published in Donna Marie Desfor

back to top

Give Now

Food Sponsor

Dutch honey Gold

Support for WITF is provided by:

Become a WITF sponsor today »