The Two Ways to Make Marshmallows

Ingredients

• 2 cups Granulated Sugar (for syrup, white granulated)
• 0.5 cup Light Corn Syrup (prevents crystallization)
• 0.5 cup Water (for syrup, filtered)
• 2 tablespoons Unflavored Gelatin Powder (bloomed in cold water)
• 0.5 cup Cold Water (for gelatin) (ice‑cold to hydrate gelatin)
• 1 teaspoon Vanilla Extract (pure vanilla for flavor)
• 1 pinch Salt (enhances flavor, optional)
• 1 cup Powdered Sugar (for dusting, sifted)
• 0.25 cup Cornstarch (mixed with powdered sugar for dusting)
• 4 large Egg Whites (room temperature, for Method 2 only)
• 0.25 teaspoon Cream of Tartar (stabilizes egg whites, Method 2 only)

Instructions

1. Bloom Gelatin

   Combine the gelatin powder with the cold water in a small bowl, stir, and let sit for 5 minutes until the mixture becomes spongy and the gelatin is fully hydrated.

   Time: PT5M

2. Prepare Syrup

   In a saucepan, combine granulated sugar, corn syrup, and water. Heat over medium‑high heat, stirring until sugar dissolves, then attach a candy thermometer and bring the mixture to 240°F (soft‑ball stage).

   Time: PT10M

   Temperature: 240°F

3. Set Up Mixer

   While the syrup is heating, attach the whisk to the stand mixer, place the mixing bowl underneath, and start the mixer on low speed.

   Time: PT2M

4. Incorporate Syrup

   When the syrup reaches temperature, slowly pour it into the mixing bowl through the whisk attachment, keeping the mixer on medium speed. Continue for about 2 minutes until fully incorporated.

   Time: PT2M

5. Add Gelatin

   With the mixer still running, gradually add the bloomed gelatin cubes to the mixture, allowing each addition to dissolve before adding the next. Mix for 3 minutes.

   Time: PT3M

6. Whisk to Stiff Peaks

   Increase the mixer speed to high and whisk the mixture for 8–10 minutes, or until it becomes thick, glossy, and holds stiff peaks when the whisk is lifted.

   Time: PT9M

7. Flavor and Finish

   Add vanilla extract and a pinch of salt, whisk for an additional 30 seconds to combine.

   Time: PT0.5M

8. Prepare Dusting Mixture

   In a separate bowl, whisk together powdered sugar and cornstarch, then sift through a fine mesh sieve into a shallow dish.

   Time: PT2M

9. Transfer to Pan

   Line the 9x13‑inch pan with parchment paper, dust generously with the sugar‑cornstarch mixture, then pour the marshmallow batter into the pan, smoothing the top with a spatula.

   Time: PT2M

10. Dust Top and Set

    Dust the surface with more sugar‑cornstarch mixture, tap the pan gently to settle, and let the marshmallows sit at room temperature for 4–6 hours (or overnight) until firm.

    Time: PT5H

11. Optional Method 2 – Whisk Egg Whites

    For a lighter marshmallow, separate the egg whites, add cream of tartar, and whisk on medium speed until soft peaks form. Slowly drizzle the hot syrup (prepared as in steps 2‑4) into the egg whites while continuing to whisk, then add the bloomed gelatin as in step 5 and continue whisking to stiff peaks.

    Time: PT12M

    Temperature: 240°F

Nutrition Facts

Calories

20

Protein

0.2 g

Carbohydrates

5 g

Fat

0 g

Fiber

0 g