How to make Marshmallows
Judge Bruno Feldeisen proves these treats are actually one of the easiest confections to create
Making marshmallows at home seems incredibly intimidating but is in fact one of the easiest confections to make. The only special equipment you need is a thermometer. Don’t limit yourself to the classic vanilla marshmallow — use any flavour extract: peppermint, lemon, etc… and even add a touch of gel food colouring to the mixture before removing it from the mixing bowl to make these marshmallows a unique treat!
- 12 sheets gelatin (4 tbsp powdered gelatin)
- 1 cup granulated sugar
- ½ cup water
- 2 tbsp corn syrup (optional)
- 4 egg whites, room temperature
- ⅛ tsp fine salt
- 1 tsp vanilla paste
- 1 cup icing sugar
Line a 9x13-inch pan with parchment paper to overhang the sides. Set aside.
Bring the sugar, water and corn syrup (if using) to a boil over medium-high heat. Cook until mixture reaches 248F/120C degrees, about 10 to 12 minutes.
Bloom the gelatin sheets in a bowl of cold water until softened, about 5 minutes. (If using powdered gelatin, sprinkle over 1 cup cold water and let it hydrate.)
Meanwhile, whisk the egg whites in the bowl of a stand mixer fitted with a whisk attachment on medium-high until mixture reaches soft peaks.
Squeeze the excess water from the gelatin sheets and transfer to a small saucepan. (If using powdered gelatin, simply transfer to pan). Melt over low heat.
Gradually stream in the sugar syrup and gelatin along the side of the mixing bowl into the egg whites with the mixer running on medium-high. Continue to beat until glossy, thick and cooled to room temperature, about 8 to 10 minutes. Add salt and vanilla.
Spoon into prepared pan, smooth evenly and cover with plastic wrap. Let set then cut into 1 ½-inch pieces and toss in a large bowl with icing sugar before serving.
To store, keep in an airtight container 3-4 days — toss with extra icing sugar to reduce moisture and keep them from sticking together.
Yield: Makes 35 marshmallows