I’ve been toting around the tagline made from scratch for a couple years. But it didn’t feel right until now. Homemade marshmallows have been mastered. This wasn’t my first rodeo though. A couple summers ago I made them (different recipe) and forced them down my poor family’s throat. They were entirely ho-hum. As was my reputation and dream of roasting homemade marshmallows around the campfire.
But these marshmallows—they’re a game changer. Perfect eaten alone or floating in a mug of homemade hot chocolate (recipe coming soon). Stuffed with real vanilla beans and a flavor so pure you’ll forget Kraft ever sold jet puffed mallows. I’m in love, I’m in love and I don’t care who knows it. Hold out your pink and promise me you’ll make these. The process is far easier than I ever dreamed. As long as you have a candy thermometer, a standing mixer, and a touch of patience you’re golden. Don’t mind the two cringe-worthy ingredients. Sometimes you have to break the rules.
We fly home in a couple days to celebrate Christmas with my family. I’m thinking about bringing some of these gems with me. It’s about time I regain that reputation I lost all those years ago.
A candy thermometer is a must.
- In a small bowl, whisk together cornstarch and powdered sugar. Lightly spray a 9"x13" pan with cooking spray. Sprinkle about a quarter of the cornstarch mixture into the pan, tapping the sides to evenly coat. Set aside. Reserve cornstarch mixture for later.
- In a small bowl, add gelatin. Pour 1/3 cup of water on top and set aside to soften.
- In a small saucepan, add 1/2 cup water, sugar, corn syrup, and vanilla bean. Stir with candy thermometer and clip to side of pan. Turn on medium-low heat and heat to 246 degrees, about 15 minutes. (Watch carefully as the temperature gets closer to 246 degrees. The sugar mixture may creep up the pan. Turn the heat down or remove from the heat for a quick second to keep from boiling over.)
- Meanwhile, add egg whites, vanilla, cream of tartar, and salt to a stand mixer fitted with the whisk attachment. Begin mixing on low speed once sugar mixture hits 230 degrees.
- Once mixture hits 246 degrees (firm ball), remove from heat and whisk in gelatin until completely incorporated. Into a medium bowl, pour mixture through a fine mesh sieve to catch any remaining lumps.
- With the mixer still running, add sugar mixture in at a slow steady stream. Once added, increase speed to medium high.
- Continue mixing until bowl has completely cooled and a meringues has formed, about 15 minutes. The meringue is ready once it begins to hold peaks (not stiff peaks, loose). The mixture will begin to pull away from the sides of the bowl. It almost looks as if it's beginning to dry out.*
- Scrape mixture into prepared pan. Smooth top with a spatula. Cover for about 4 hours to set.
- Once ready, sprinkle cornstarch mixture on top and spread evenly with your hand. Carefully remove marshmallow sheet and place on a cutting board. Cut 1-inch squares and roll individually in cornstarch mixture until evenly coated. Store in an airtight container for up to a week.
If you over beat your meringue, the mixture will be difficult to spread. I imagine you can melt it a bit by setting the mixing bowl in a bowl of warm water until it reaches a spreadable consistency.
Recipe slightly adapted from Miette, a must-buy book!
PS—check out Alison’s super cute chocolate dipped marshmallows. My husband has been begging me to do this. I’m still just reveling in the fact that I made marshmallows.