Alright guys and gals, let’s talk marshmallows. Sweet, soft, springy, fluffy pillows of deliciousness –homemade marshmallows are easy and so much better than store-bought.
Homemade marshmallows can be made in any size you want and you know exactly what goes in. And if you store them in an air-tight container, it’ll keep pretty much for ever. I mean, seriously. There’s nothing in it that can go bad over time, so they’ll keep for a really long time!
Ingredients
- Cornstarch
- 3 tablespoons (18 g) unflavored gelatin powder
- 1⁄2 cup (120 ml) cold water
- 1 pound (455 g) granulated sugar
- 2 ounces (5 g) glucose or light corn syrup
- 1/2 cup water
- 4 egg whites (1⁄2 cup/120 ml)
Instructions
1- Prepare a quarter-sheet pan, 12 x 8 inches (30 x 20 cm), or other suitable pan of approx- imately the same size, by lining the bottom with baking paper and dusting lightly with corn- starch.
2- Sprinkle the gelatin over the first measurement of water (be sure to pour the water in a wide enough bowl so that all of the gelatin will be moist) and set aside to soften.
3- Combine the sugar, glucose or corn syrup, and the second measurement of water in a saucepan. Start cooking the mixture over medium heat.
4- Place the egg whites in a mixer bowl with the whip attachment.
5- Heat the gelatin mixture to dissolve. Reserve, but keep warm.
Baking
6- When the sugar has reached 230°F (110°C), start whipping the egg whites at high speed. Watch the sugar syrup closely; it will reach 245°F (118°C) very quickly. When the syrup reaches this temperature, remove it from the heat. Lower the speed of the mixer and gradually, but in a steady stream, pour the sugar syrup into the egg whites, taking care to pour it between the whip and the side of the bowl.
7- Add the reserved gelatin in the same way, making certain all of it is added (use a small spatula or your thumb to scrape out the last bit).
8- Turn the mixer back to high speed. As soon as the meringue has a smooth, light, and fluffy consistency, pour the mixture into the prepared sheet pan and spread out to even the top.
9- The sheet should be about 3 ⁄ 4 inch (2 cm) thick. Lightly sift cornstarch over the top and set aside to cool completely. (If needed, the cool- ing process can be accelerated by placing the marshmallows in the refrigerator).
10- The marshmallow sheet can be stored, covered, for 1 week. Use a knife dipped in hot water to cut the marshmallow sheet away from the sheet pan. Invert the sheet and peel off the paper.
11- Brush away the cornstarch and cut into pieces of the desired size, again using a knife dipped into hot water. For the Red Bananas Foster recipe, cut the sheet into 18 rectangles, 2 x 2 1⁄4 inches (5 x 6.8 cm). For other uses, coat the marshmallows with powdered sugar to prevent them from sticking together.
