Thursday, February 2, 2012


  • Line 13x9x2-inch the bottom of the pan with parchment paper.

  • Then sift about 3 tablespoons of confectioners' (powdered or icing) sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).
  • Place 1/2 cup (120 ml) cold H2O into the bowl of your electrical mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

  • Meanwhile, in a heavy two quart saucepan, place the sugar, corn sirup, salt, and remaining 1/2 cup (120 ml) cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to melt from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaching 240 degrees F (115 degrees C), about 10 minutes. Remove from heat.

  • With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to mix, about 30 seconds longer.

  • Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

  • Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky).

  • And dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into foursquares using clean kitchen scissors, a pizza roller or a sharp knife.
  • Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
  • Takes about 24 - 2 1/2 inch (7.5 cm) marshmallows.

Things You'll Need

- .75-oz unflavored gelatin (3 envelopes of Knox gelatin)
- 1/2 cup cold water
- 2 cups granulated sugar
- 2/3 cups light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract

Tips and Trouble-shoot

-If you’re wondering whether the corn sirup is needed, or another sweetening can be applied, please refer to my post Why and When to Apply (or Not Use) Corn Syrup. There are as well links there which explicate the difference between regular corn syrup and the high-fructose variety. I’ve not tried this formula with other liquid sweeteners so can’t advise or ensure the results if you do make the substitution.

-If you are looking for an egg-free marshmallow recipe, there is one in my book, The Perfect Scoop.

-Some sugarcoat makers use only corn amylum, and zero powdered sugar, but I observe the taste of the edible corn starch to be a little gunky by itself, so I mix the two. You can use all corn starch if you wish, but I don’t recommend using all powdered sugar as it can dissolve and make the marshmallows a bit damp.

-Should you cook the syrup too far in step #5, no need to pitch it and start again; just add a few spoonfuls of H2O and recook it to the correct temperature.

-If the finished marshmallows are too soft, it’s probably your thermometer isn’t accurate. Test it in a pot of boiling water; if you live at sea level, the temperature should read 212ºF (100ºC).

-If your marshmallows have a wet layer on the bottom after the drying period, if likely means that you did not beat them until completely cool in

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