Hot Chocolate & Homemade Marshmallows with Claire Saffitz

Ingredients

• 3 large Egg Whites (room temperature, separated from yolks)
• 0.67 cup Granulated Sugar (white granulated)
• 1 tablespoon Unflavored Gelatin (powdered, unflavored)
• 0.25 cup Corn Syrup (light corn syrup)
• 0.25 cup Water (cold, for syrup)
• 0.33 cup Water (cold, for gelatin softening)
• 1 pinch Salt (fine)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 cup Powdered Sugar (mixed with 2 tbsp cornstarch for dusting)
• 2 tablespoons Cornstarch (mixed into powdered sugar for dusting)

Instructions

1. Soften Gelatin

   Sprinkle 1 tbsp powdered gelatin over 1/3 cup cold water in a shallow bowl. Let sit undisturbed for about 10 minutes until the granules swell and the mixture becomes solidified.

   Time: PT10M

2. Make Sugar Syrup

   Combine 2/3 cup granulated sugar, 1/4 cup corn syrup, and 1/4 cup cold water in the small saucepan. Heat over medium‑high, stirring with a heat‑proof spatula until dissolved, then bring to a boil and cook until the thermometer reads 245°F.

   Time: PT8M

   Temperature: 245°F

3. Whip Egg Whites

   Place the 3 egg whites and a pinch of salt in the stand‑mixer's bowl. Start on medium speed and whip until the whites become frothy, opaque, and increase in volume (about 5 minutes).

   Time: PT5M

4. Cool Syrup Slightly

   When the syrup reaches 245°F, remove the pan from heat and let it sit for 2 minutes, allowing it to drop to roughly 240°F before streaming.

   Time: PT2M

5. Stream Syrup into Egg Whites

   With the mixer on medium, slowly drizzle the hot syrup into the bowl, aiming for the sides of the bowl and avoiding contact with the whisk. Continue until all syrup is incorporated; the mixture will dramatically increase in volume.

   Time: PT5M

6. Melt Gelatin

   Return the saucepan with the softened gelatin to low heat. Stir gently until the gelatin is completely dissolved with no visible granules; do not let it boil.

   Time: PT2M

7. Stream Gelatin into Meringue

   Increase the mixer speed to high and slowly stream the melted gelatin into the meringue, allowing it to fully incorporate before adding more.

   Time: PT3M

8. Add Vanilla Flavor

   Pour in 1 tsp pure vanilla extract and whip for another 2‑3 minutes until the bowl feels cool to the touch and the marshmallow batter is thick and glossy.

   Time: PT3M

9. Prepare the Pan

   Generously dust the 8x8 pan with the powdered‑sugar‑cornstarch mixture, tapping out excess. This creates a non‑stick surface for the marshmallow.

   Time: PT2M

10. Transfer Marshmallow Batter

    Scrape the marshmallow batter from the mixer bowl into the prepared pan. Use a spatula to smooth the top as evenly as possible.

    Time: PT3M

11. Set at Room Temperature

    Allow the marshmallow slab to sit at room temperature until firm, about 30 minutes.

    Time: PT30M

12. Dust, Cut, and Serve

    Dust the top generously with the remaining powdered‑sugar mixture. Using scissors, cut the slab into 16 even squares. Store as described.

    Time: PT5M

Nutrition Facts

Calories

45

Protein

0.6g

Carbohydrates

10g

Fat

0g

Fiber

0g