Jumbo Marshmallows

Homemade marshmallows, with their soft and pillowy texture, are a delightful treat that elevates any dessert experience. This recipe will guide you through the process of making these fluffy confections from scratch, using either powdered gelatin or gelatin leaves. Whether you plan to enjoy them on their own, use them to adorn hot cocoa, or incorporate them into creative desserts, these homemade marshmallows will surely impress your friends and family. With a touch of vanilla and a dusting of sweetness, these marshmallows will become a favorite in your household for their exquisite taste and unique texture.

YIELD: Makes about 24 to 36 large marshmallows

INGREDIENTS:

• 2 envelopes powdered gelatin, or 17–18 grams gelatin leaves (about 8–10 sheets)
• ½ cup cold water for dissolving gelatin (or 2 cups cold water for leaves)
• ⅓ cup cold water for heating sugar
• 1 cup (200 grams) granulated sugar
• ⅓ cup (100 grams) light corn syrup
• 4 egg whites (from large eggs)
• Pinch of salt
• 2 teaspoons vanilla extract or ½ teaspoon vanilla paste
• Marshmallow dusting powder (1 cup cornstarch mixed with 1 cup powdered sugar)
• Cooking spray

INSTRUCTIONS:

1. Spray a 13×9 inch baking pan with cooking spray and dust it with the marshmallow dusting powder, ensuring the entire inside of the pan is covered. Shake out any excess.
2. Dissolve the gelatin in cold water in a small bowl.
3. In a saucepan, combine the ⅓ cup water, corn syrup, and granulated sugar. Heat the mixture to 240°F, reaching the soft ball stage.
4. While the sugar is heating, place the egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites to reach medium soft peaks.
5. Once the sugar reaches just over 240°F, pour the syrup over the egg whites, keeping the eggs moving to avoid splattering.
6. In the same saucepan, add the gelatin (or soaked gelatin leaves with 2 tablespoons soaking water) and heat it until dissolved.
7. Pour the warm gelatin over the egg mixture and continue beating for about 5 to 8 minutes until the mixture feels cool to the touch and is billowy but not too sticky or stiff.
8. Spread the marshmallow mixture into the prepared pan, using a spatula to smooth the surface. Allow the pan to rest uncovered for 2 hours.
9. Dust the top of the marshmallow with more marshmallow dusting powder and let it dry uncovered overnight.
10. Turn the marshmallow out onto a piece of parchment paper and cut it into squares or other desired shapes using scissors, a pizza cutter, or a cookie cutter.
11. Toss the marshmallows in the remaining marshmallow dusting powder to coat them.
12. Store the marshmallows in an airtight container for about 1 week.

TIPS:

• Ensure the baking pan is thoroughly coated with the dusting powder to prevent the marshmallows from sticking to the pan.
• When dissolving the gelatin, allow it to bloom in cold water, and if using gelatin leaves, ensure they are softened before adding to the saucepan.
• To achieve the perfect consistency, start whipping the egg whites while the sugar is heating and aim for medium soft peaks at the soft ball stage (around 240°F to 245°F).
• While pouring the syrup over the egg whites, be cautious not to hit the whisk, as the syrup can splatter and stick to the sides of the bowl.
• The resting and drying steps are crucial to achieving the desired texture of the marshmallows. Allow the marshmallow mixture to rest uncovered for two hours before dusting and drying overnight.
• Store the finished marshmallows in an airtight container to maintain their freshness for up to a week.

Now, you have a delightful batch of homemade marshmallows ready to enjoy in various sweet treats or as a delightful standalone indulgence. Treat yourself and your loved ones to these heavenly marshmallows!