by contributor Lisa Thiele
Whether it’s sandwiched between chocolate and graham crackers, dunked in a cup of hot cocoa or simply eaten directly from the bag, you can’t go wrong with the classic marshmallow. For some reason or another I never thought to make them from scratch, maybe because I had assumed they’d be difficult or that I’d mess them up somehow. Aside from them being completely addicting delicious, they’re incredibly easy to make!
3 1/2 envelopes (2 Tbsp plus 2 1/2 tsp) unflavored gelatin!
1 cup cold water, divided!
2 cups granulated sugar
1/2 cup light corn syrup!
½ cup hot water (115 degrees F)
1/4 tsp salt!
2 large egg whites
2 tsp vanilla (+ I added 2 tsp almond extract)
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer sprinkle gelatin over cold water and let stand to soften.
In a saucepan cook sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6-8 minutes. In a large bowl, using beaters, beat egg whites until they just hold stiff peaks. Beat egg whites and vanilla (+ almond if you chose) into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board.
Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Or use a heart-shaped cookie cutter.
Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.