I didn’t realize how superior homemade marshmallows were until I tried them; they are heads and tails above the supermarket versions. They also toast much better, with a deep amber char.
Note: A few drops of food coloring can be added with the vanilla if you’d like to color your marshmallows.
- 3/4 cup [90 g] confectioners' sugar
- 1/4 cup [28 g] cornstarch
- 5 teaspoons gelatin
- 1/2 cup [120 g] cold water plus 1/2 cup [120 g] room-temperature water
- 2 cups [400 g] granulated sugar
- 1/4 cup [80 g] corn syrup
- 1/4 teaspoon salt
- 2 large egg whites [70 g]
- 1/4 teaspoon cream of tartar
- 1 tablespoon pure vanilla extract
- Grease a 9 x 13 in [23 by 33 cm] baking pan.
- In a small bowl, whisk together the confectioners' sugar and cornstarch.
- In a small bowl, combine the gelatin and cold water.
- In a medium, heavy-bottom saucepan fitted with an instant-read thermometer, combine the granulated sugar, room-temperature water, corn syrup, and salt. Bring to a boil over medium-high heat until the temperature reaches 240F [115C], 4 to 5 minutes. Immediately remove from the heat and whisk in the gelatin. Set aside.
- In the bowl of a stand mixer fitted with a whisk, whip the egg whites and cream of tartar on medium-high speed until soft peaks form, 2 to 3 minutes.
- With the mixer running on low speed, pour the hot syrup along the sides of the bowl, being careful not to hit the whisk. Increase the speed to medium-high and whisk until the mixture has doubled in volume and is thick and glossy, and the sides of the bowl have cooled, 8 to 10 minutes. Add the vanilla and mix on low speed until combined.
- Scrape the marshmallow into the prepared pan and use an offset spatula to smooth the top of the mixture. Sift 2 to 3 tablespoons of the confectioners' sugar over the top. Let sit overnight at room temperature, uncovered, until firm.
- Remove the marshmallow from the pan and cut with a knife, scissors, or pizza wheel dusted with some of the confectioners' sugar mixture. Toss the cut marshmallows (a few at a time) into the remaining confectioners' sugar mixture to coat. Shake off any excess in a fine-mesh sieve. Store at room temperature in an airtight container for up to 1 week.