Marshmallows
Pillowy homemade marshmallows whipped to a cloud in the stand mixer, dusted in sugar and ready to cut into any shape.
Ingredients
| 1/4 cup | 60 ml | cornstarch |
| 1/2 cup | 120 ml | confectioners' sugar |
| — | canola oil | |
| 1 1/2 Tbs. | 23 ml | unflavored gelatin |
| 1/4 tsp. | 1.3 ml | kosher salt |
| 1/4 tsp. | 1.3 ml | cream of tartar |
| 1 1/4 cups | 300 ml | granulated sugar |
| 1 Tbs. | 15 ml | light corn syrup |
| 1 tsp. | 5 ml | pure vanilla extract |
Instructions
- Get the pan ready: In a bowl, sift together the cornstarch and confectioners' sugar. Line an 11-by-9-inch (28-by-23-cm) baking pan with aluminum foil, then lightly oil the foil with canola oil. Sift 1/4 cup of the sugar mixture into the pan and tilt to coat the bottom and sides, leaving any excess evenly in the bottom.
- Dissolve the gelatin: Pour 1/2 cup (125 ml) water into the bowl of a stand mixer. Sprinkle the gelatin over the water, whisk together, then let stand 5 minutes to soften. Whisk in the salt and cream of tartar. Fit the mixer with the whisk attachment and beat on high speed until fluffy, 2-3 minutes.
- Melt the sugar: Put 1/2 cup (125 ml) water into a saucepan. Stir in the granulated sugar and corn syrup. Over medium-high heat, bring to a boil and cook, without stirring, until pale tan, about 250°F (120°C) on a candy thermometer, or firm-ball stage.
- Add the hot sugar: Turn the mixer on medium speed and drizzle the hot syrup into the gelatin mixture, aiming between the beater and the side of the bowl. Be very careful!
- Whip it: Increase to high speed and whip until white and thick, about 5 minutes. Add the vanilla and beat until the mixture cools, about 20 minutes.
- Smooth the marshmallows: Pour into the prepared pan. Dip a palette knife in cold water and smooth the surface. Let a skin form, about 1 hour. Dust with 1/4 cup of the sugar mixture and let rest overnight at cool room temperature.
- Make shapes: Line a pan with parchment and dust with the sugar mixture. Dip a cutter into the sugar and cut out shapes. Layer the shapes in the pan, dusting with more sugar.
- Do ahead: Cover tightly and store at room temperature for up to 2 weeks. Variations: whip in 2 Tbs. cocoa powder for cocoa, 1/2 tsp. peppermint extract for mint, or a few drops of food coloring for rainbow marshmallows.