Homemade Marshmallows: A Fluffy, Delightful Recipe
Making marshmallows at home might sound intimidating, but it's surprisingly rewarding! This recipe will guide you through creating light, airy, and perfectly sweet marshmallows, far surpassing anything you'd find in a store. Get ready to experience the joy of homemade goodness!
Ingredients You'll Need:
This recipe yields approximately 24 large marshmallows. Adjust accordingly for your needs.
- For the Sugar Syrup:
- 1 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- ⅛ teaspoon salt
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar, for dusting
Equipment:
- Candy Thermometer: Essential for accurate sugar syrup temperature control.
- Stand Mixer: A stand mixer with a whisk attachment is ideal for whipping the meringue. A hand mixer can be used but will require more effort.
- 9x13 inch Baking Pan: Line this with parchment paper, extending the paper over the edges to create easy lifting handles.
- Powdered Sugar: For dusting the marshmallows.
- Cornstarch: For dusting the marshmallows.
Step-by-Step Instructions:
1. Prepare the Sugar Syrup:
- In a medium saucepan, combine the sugar, corn syrup, water, and salt.
- Cook over medium heat, stirring constantly until the sugar dissolves completely.
- Do not stir once the sugar is dissolved.
- Clip a candy thermometer to the side of the pan. Continue to cook, without stirring, until the syrup reaches 240°F (115°C) – the soft-ball stage. This is crucial for the marshmallow texture.
2. Whip the Egg Whites:
- While the sugar syrup is cooking, beat the egg whites in your stand mixer until they form stiff, glossy peaks. This usually takes several minutes.
3. Combine Syrup and Meringue:
- With the mixer running on low speed, slowly pour the hot sugar syrup into the beaten egg whites in a thin, steady stream.
- Caution: The hot syrup can splatter! Be careful.
- Once all the syrup is incorporated, increase the mixer speed to medium-high and beat for 10-12 minutes, or until the meringue is thick, glossy, and completely cool to the touch. The marshmallow mixture will increase significantly in volume.
4. Add Flavoring:
- Stir in the vanilla extract.
5. Pour and Set:
- Pour the marshmallow mixture into the prepared baking pan and spread it evenly.
- Dust the top generously with a 50/50 mixture of powdered sugar and cornstarch.
- Let it sit at room temperature, uncovered, for at least 6-8 hours, or preferably overnight, to set completely.
6. Cut and Dust:
- Once set, dust the top of the marshmallows with more powdered sugar and cornstarch mixture.
- Using a sharp knife dusted with powdered sugar, cut the marshmallows into squares or any desired shape.
- Dust the cut marshmallows with more powdered sugar and cornstarch to prevent sticking.
Tips for Success:
- Room Temperature Ingredients: Using room temperature egg whites ensures proper whipping.
- Candy Thermometer Accuracy: A reliable candy thermometer is key to achieving the right consistency.
- Don't Overbeat: Overbeating the meringue can lead to tough marshmallows.
- Patience is Key: Allow ample time for the marshmallows to set completely.
Serving Suggestions:
Enjoy your homemade marshmallows as is, or use them to top hot chocolate, roast them over a fire, or incorporate them into your favorite recipes!
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