Homemade Marshmallows: A FREE Virtual Cooking Class from Feed Your Soul

Recipes from Homemade Marshmallows: A FREE Virtual Cooking Class from Feed Your Soul on 12/1/21

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Vanilla Bean Marshmallows

Yield: 25-50 marshmallows

1/2 ounce unflavored gelatin powder (2 packets of Knox, 4 teaspoons)

1 cup granulated sugar

2 tablespoons light corn syrup

1/4 cup plus 2 tablespoons water, divided

1/2 cup egg whites (about 4 large eggs), at room temperature

1 1/2 teaspoons vanilla bean paste or 1/2 whole vanilla bean (split lengthwise, scrape out the seeds)

1/8 teaspoon kosher salt

1 cup corn starch

1 cup powdered sugar

In a small mixing bowl, add 2 tablespoons water and sprinkle gelatin on top in an even layer. Set aside to soften (bloom). In a separate bowl mix together the corn starch and powdered sugar, set aside. Spray the inside of a 9x9-inch square baking pan with non-stick spray. Line the inside of the pan with parchment paper, allowing two opposite sides to overhand by 3 inches. Spray the inside of the pan again and set aside. Now you are ready!

In a small saucepan fitted with a candy thermometer, mix the sugar, corn syrup, and remaining 1/4 cup of water. Place over medium-high heat, swirling the pot occasionally (not stirring) to combine the ingredients. In the bowl of an electric stand mixer with a whisk attachment (metal or glass bowl with hand mixer), add the egg whites and beat on low speed until frothy. Add the salt.

When the syrup reaches around 210-degrees F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy. When the syrup reaches 245-degrees F (and the egg whites are doubled in volume), remove from heat and slowly pour the syrup into the whites. Angle the syrup so it falls between the whisk and the bowl and does not hit the whisk. Continue to whip. Add the softened gelatin to the sugar pot and warm it gently over low heat until liquefied. Once the gelatin is completely liquid, slowly pour into the whites as they are whipping. Add the vanilla paste (or scraped vanilla bean) and continue to whip until the outside of the mixing bowl feels cool and the whites have tripled in volume, about 5 minutes. Turn the mixer off and, with a clean silicone spatula, scrape the sides of the bowl. Turn the stand mixer on and continue to whip until firm peaks form on the whisk attachment.

Spray a silicone spatula with nonstick spray and pour the marshmallow into the prepared pan. Smooth the top with an offset spatula, if needed, and dust with the sugar/starch mixture until completely covered with a sifter/strainer. Allow the marshmallows to dry for at least 4 hours, preferably overnight, uncovered. Save remaining sugar and starch mix.

Once dry, Use the sifter to dust a rimmed baking sheet with a generous layer of the reserved sugar/starch mixture. Using the parchment overhang as handles, lift the marshmallows out of pan and turn them onto the coated baking sheet. Dust the top and sides of the marshmallows also with the sugar mix. Place any remaining sugar mix in a bowl. Use a pizza cutter, kitchen scissors, or cookie cutters (sprayed with nonstick spray) to cut the marshmallows into preferred size and shape. Add pieces to the bowl of sugar mix. Shake the marshmallows vigorously in a fine mesh strainer to remove the excess powder.

Chef Tip: Alternatively, dust a baking sheet with the starch mixture and place large scoops (clouds) of marshmallow on the sheet instead. Top with sugar mixture and let dry as stated in the recipe. Marshmallows can be made up to one week in advance and stored in an airtight container.

Shopping List

  • 1 cup granulated sugar

  • 2 tablespoons light corn syrup

  • 5 large eggs

  • 1 1/2 teaspoons vanilla bean paste or 1/2 whole vanilla bean

  • 1/8 teaspoon kosher salt

  • 1-1/2 cup corn starch

  • 1-1/2 cup powdered sugar

Do Before Class

  • Bring eggs to room temperature

  • Mix together 1-1/2 cup corn starch and 1-1/2 cup powdered sugar

  • Make sure mixing bowl and whisk are really clean, with no traces of oil or fat

  • Measure all recipe ingredients

  • Have tools and equipment within reach

  • Review recipes and have questions ready!

Equipment

  • assorted mixing bowls

  • favorite nonstick spray

  • 9x9-inch baking pan or similar

  • stand mixer or hand mixer with whisk attachment

  • assorted mixing spoons

  • small saucepan

  • candy thermometer

  • measuring spoons and cups

  • offset spatula, optional

  • sifter or strainer

  • pizza cutter, kitchen scissors, or cookie cutters, optional

Stacy HornFeed Your Soul