Homemade Marshmallows

This recipe for Homemade Marshmallows is a wonderfully easy way to jump into confectionary for the first time.  As readers may know, I find boiling sugar into something extra special very intimidating (as chronicled in my foray into fudge here).  But, I’m feeling far more confident after experimenting with these velvety white marshmallow cubes, and, you should too.

To see the print-run version of this recipe with The Advocate for Thurs., Oct. 17th, see here.

–Helana

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There are few confectionary recipes I’ll dare to try, homemade fudge and marshmallows perhaps being the most daring.

And, I have my reasons. Confectionary and candying are their own, highly unique branches of cookery. Each is vastly different from learning to roast meats or sauté vegetables. In candying, recipes require cooks to possess a keen understanding of stove-top temperatures and how sugar responds to heat. But the goal behind this science is fairly simple: to take sugar and turn it into something truly special. 

This recipe for marshmallows is pretty basic, and a great starting point for home cooks candying for the first time. First, boil sugar and water until it reaches the hard-ball stage, then stir in powdered gelatin that has been diluted in water. To finish, you combine the sugar and gelatin mixture with whipped egg whites and a flavor of your choice. This recipe requires no baking, but that you set marshmallows (covered) overnight in a lined baking dish.

Pictured: Homemade Marshmallows flavored with orange extract.  These sweet, citrusy, stark-white cubes go beautifully with a cup of cocoa (or, even…a cup of coffee.  Try it.  Try it now!).

For those who haven’t worked with gelatin before, you can find individually sealed packages in the baking aisle of your local grocery store for only a couple of dollars. 

And, the final results are spectacular. Stark white, sweet and velvety, these homemade marshmallows aren’t quite like the ones you’ll see on the same baking aisle and definitely worth trying. Some of my favorite flavorings include vanilla, orange and almond extracts, but I encourage cooks to play around with other combinations. During Christmas, mint is a wonderful option for hot chocolate and lemon also has a lovely way of brightening this candy.

Not only is this recipe a great starting point for cooks new to confectionary, but it is also a great opportunity to mix things up for your next holiday food project. Given marshmallows’ blank canvas, it’s easy to dye the base to reflect seasonal colors. 

With Halloween right around the corner, I already have plans to make two more batches—one orange and one black. And, when Christmas grows closer, I’ll be making a minty-batch for friends that is both green and red. To dye the marshmallows, simply add a drop or two of food coloring when you mix an extract into the sugar.

Homemade Marshmallows

Servings: 50 (1-inch) marshmallows

Prep Time: 5 minutes

Cook Time: 20 to 25 minutes

Ingredients:

*2 (1/4-ounce) packages powdered gelatin

*1 cup cold water, divided

*2 egg whites

*1 ¾ cup sugar

*1/2 tsp. extract of your choice: vanilla, orange, etc.

*1/4 cup confectioners’ (powdered) sugar

Special Equipment Needed:

*candy thermometer

*13×9-inch baking pan

*wax paper

1.) Line a 13×9-inch baking dish with wax paper. In a small bowl, dissolve gelatin in ½ cup water. Using a standing or handheld mixer, beat egg whites on high until stiff peaks just begin to form.

2.) Bring sugar and ½ cup water to a boil over medium-high heat, without stirring, until a candy thermometer reads 250F, the hard-ball stage (about 10 minutes).

3.) Remove from heat and stir in diluted gelatin until completely dissolved. With mixer set to low, slowly add gelatin and sugar mixture to egg whites. Add extract and turn mixer up to medium-high, beating until the marshmallows have more than doubled in size (about 8 minutes).

4.) Spread marshmallows evenly across lined baking dish. To finish, sift powdered sugar over the marshmallows, cover and set overnight.

5.) To serve, use a sharp knife to score and cut marshmallows to desired size and toss in powdered sugar to coat all four sides. Store marshmallows in an airtight plastic container or sealed freezer bag.

 

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