BCV Recipes: Homemade Marshmallows!


Homemade Marshmallows

Good for s’mores, or hot chocolate, or just eating off the cookie sheet!

This recipe brought to you by Julia, associate at BCV.

2/3 cup water, divided

3 (1/4-ounce) envelopes unflavored gelatin
1 cup granulated sugar
1 cup light corn starch
pinch of kosher salt
1 teaspoon vanilla extract
1/2cup confectioner’s sugar combined with ½ cup cornstarch, for dusting

lightly oil the inside of an 8 by 8-inch pan with vegetable oil.  generously coat with confectioner’s sugar; set aside.

pour 1/3 cup of the water into the bowl of a stand mixer.  sprinkle the gelatin over the water, and let stand for about 10 minutes, or until the gelatin has softened.

in a saucepan, off heat, combine the remaining 1/3 cup water and the granulated sugar, corn syrup, and salt.  place the pan over medium-high heat.  clip a candy thermometer to the inside of the pan and make sure it does not touch the bottom.  cook the mixture without stirring until it reaches 240 degree Fahrenheit.  Brush down the sides of the pan with a pastry brush dipped in water to gently wipe away any residual sugar crystals.

with the mixer on low speed, very carefully add the hot syrup to the softened gelatin.  add the vanilla, increase the speed to medium-high and beat for 8 to 13 minutes, until the mixture becomes very white, stiff and sticky.

spread the mixture into the prepared pan using a lightly oiled spatula.  with wet hands, press the batter evenly into the corners of the pan.  set aside for at least 1 hour, or until the mixture is firm and cool.

sift the confectioners’ sugar and cornstarch mixture into a shallow dish or bowl.  run a wet knife around the edge of the cooled pan to loosen the marshmallow sheet.  remove the marshmallows from the pan and place on a cutting surface.  cut into 16 or 36 squares, wetting the knife often to keep it from sticking.  toss each marshmallow into the confectioners’ sugar until completely coated.

store marshmallows in a single layer or in layers separated by waxed paper.  they will keep for at least 1 month when stored airtight at moderate temperature.