- 1 cup confectioners’ sugar
- 1 tablespoon cornstarch
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup hot water (about 115°F.)
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2-cup liquid measure
- measuring spoons
- sifter or sieve
- 13”x 9” metal pan
- Stand mixer
- 3-quart saucepan with lid
- candy thermometer
- chef’s knife
- airtight container for storage
Whisk together confectioners’ sugar and cornstarch. Place into sieve. Generously spray bottom and sides of an 8” square or 9” square pan. Dust liberally with sugar mixture; set aside. Reserve remaining sugar mixture.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. With the whisk attachment, blend the gelatin and cold water mixture as you stream in the hot sugar mixture over gelatin mixture, whisking until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. The mixture should be frothy and white, and hold stiff peaks. Add vanilla.
Pour mixture into baking pan and sift confectioners’ sugar mixture evenly over top. Allow marshmallow mixture to stand at room temperature, uncovered, until firm, at least 3 hours, and up to 1 day.
Dust a large cutting board generously with the sugar and cornstarch mixture. Run a thin knife around edges of foil and invert pan onto a large cutting board. Carefully peel away the foil, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.
Makes about 80 marshmallows.
(recipe adapted from Joy of Cooking)
coatings for marshmallows:
- toasted coconut
- cocoa powder, mixed with a bit of confectioner’s sugar
- colored sugars
- toasted ground nuts
- wilton chocolate melts
Flavoring marshmallows is easy — switch the vanilla extract with another flavor or replace with liqueur.
For fruity marshmallows: Replace first measure of water (with which the gelatin is bloomed) with ¼ cup fruit puree and ¼ cup of water.
For grasshopper marshmallows: Replace first measure of water (with which the gelatin is bloomed) with ¼ cup creme de menthe and ¼ cup of water.
For candy-flavored marshmallows— replace one third of the sugar with ground up flavored sugar candies (peppermint, root beer, cinnamon red hots, etc.).
You may also want to color your marshmallows with food dye to match the flavor. Bear in mind that the color will darken as the marshmallows set.