Fluffy, fresh, melt-in-your mouth marshmallows are well worth making at home. Forget about finding anything like these gourmet puffs at a store. Add in your favorite flavor for an extra kick.
A marshmallow recipe made just as the French intended. Create as a gift or hoard them all to yourself. Three different possible mix-ins are suggested in the recipe, or use your own.
- 3-1/2 packs unflavored gelatin
- 1/3 cup cold water
- 1-3/4 cup sugar
- 1/3 cup corn syrup
- 1/3 cup room temperature water
- 3-1/2 egg whites
- Spray bottle filled with vegetable oil or cooking spray
- Powdered sugar or corn starch
- 1 teaspoon vanilla extract
Begin by setting up three stations. In the first station, line a baking dish with aluminum foil. Coat with vegetable oil, and dust with powdered sugar and cornstarch.
Pour 1/3 cup room temperature water, corn starch and sugar into a sauce pan. Attach a cooking thermometer and place something nearby for safely grabbing the pot handle.
Pour 1/3 cup cold water over gelatin.
Turn stove on to medium-low, stirring occasionally until sugar is dissolved. While sugar dissolves, beat egg whites until fluffy and forming stiff peaks.
Scrape egg whites into a bowl and set aside. Clean out mixer and whisk with a paper towel. Scoop gelatin mixture into mixer.
Once sugar is dissolved, turn up the heat and boil until it reaches 245 degrees F. Immediately remove from heat and slowly pour down side of mixing bowl with speed set to mix on low.
Turn mixer on high and beat until it turns white and sticks. Add vanilla, and fold egg whites in carefully. Once smooth, scoop into the baking dish and allow to set overnight. Once set, flip over onto a cutting board coated in powdered sugar or cornstarch. Cut with a large knife sprayed with vegetable oil.
If marshmallow is sticky when pouring into the baking dish, spray your spatula with cooking oil. You can also toss marshmallows in powdered sugar if they stick together after being cut.
Lemon and white chocolate marshmallow
If you love lemon, try a lemon and white chocolate marshmallow. Use 1/3 cup of lemon juice and two teaspoons of white chocolate powder with the gelatin in place of the 1/3 cup of cold water. Grate the lemon peel into the marshmallow in place of the vanilla extract. Sprinkle white chocolate chips over the tops of the marshmallows.
For a little eggnog this holiday season, use 1/3 cup of cold eggnog in place of the cold water poured over gelatin. Use two tablespoons of additional eggnog in place of the vanilla extract. Sprinkle cinnamon and eggnog over the top of the marshmallows.
Mint chocolate chip
For a mint chocolate chip flavor, use mint oil or extract in place of the vanilla. As you are pouring the marshmallow into your baking dish, sprinkle some mini chocolate chips throughout each layer. Optional: Add a drop of green food coloring.