How to Make Classic Marshmallows

Yields: 24 marshmallows

Preparation time: 6 hours

Cooking time: 20 mins

Ingredients needed to make Classic Marshmallows:

For the coating:

• ½ cup cornstarch
• ¾ cup powdered sugar

For the marshmallows:

• 4 ½ tsp unflavoured powdered gelatin
• ¾ cup granulated sugar
• 2 tsp pure vanilla extract
• ¾ cup cold water
• ½ cup light corn syrup
• 1/8 tsp fine salt
• Cooking spray, for greasing the baking dish

Cooking instructions for Classic Marshmallows:

• To make the coating, stir the powdered sugar into the cornstarch until well combined and sift the mixture into a large mixing bowl; keep it aside until required.
• To make the marshmallows, grease an 8’’ x 8’’ baking dish with cooking spray and keep it aside.
• Spoon the gelatin powder into ½ cup cold water and whisk them together until it dissolves completely; set aside for 5 minutes or until it softens.
• Pour half of the corn syrup into a saucepan and stir in rest of the water, followed by sugar until it dissolves properly.
• Heat the mixture over high flame until it starts boiling, while stirring at times, until the candy thermometer reads 240 degrees F.
• While the mixture cooks, pour rest of the corn syrup into a bowl and set aside.
• Cook the gelatin mixture in a microwave for half a minute, at high, until it melts and tip it into the same bowl.
• Whisk the mixture together using a stand mixer, set at low speed and pour in the simmering mixture once it reaches the desired temperature.
• Continue to whip the mixture at medium speed of stand mixer, for about 5 minutes before increasing the speed slightly; continue to whisk likewise for another 5 minutes.
• Fold in the vanilla extract and beat the mixture with the mixer, set at maximum speed, for a couple of minutes or until the mixture turns white and fluffs up to come thrice its volume.
• Tip it into the prepared dish and spread them towards the edges as well as smooth out its surface using a spatula.
• Sprinkle half of the coating mixture on top of the mixture and cover it up with rest of the marshmallow blend.
• Set it aside in a cool, dry place for 5-6 hours or until it sets.
• Run a sharp knife along the edges of the mixture to loosen it up and sprinkle some of the coating mixture across your working counter.
• Transfer the marshmallow slab onto the dusted corking surface and smother it with more coating mixture.
• Slice it, using a pizza cutter, into small squares or bite-sized chunks and dip each of them into rest of the coating mixture to coat its edges.
• Shake off any extra coating and seal them in an airtight container.
• Store it for over a month at room temperature.

Image credit: Wikimedia Commons

Last Updated on March 1, 2013 by