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« Recipe: Marshmallows »


Adapted from David Lebovitz 

Yield 25-50


 2 envelopes powdered gelatin

1/2 c plus 1/3 c cold water

1 c sugar

1/3 c light corn syrup

4 egg whites (1/2 c), at room temperature

pinch of salt

2 t vanilla extract or 1 t vanilla paste

Marshmallow Mix: One part corn starch, one part confectioners sugar (about 1 c each)


In a small bowl, sprinkle the gelatin over the 1/2 c cold water to dissolve and soften.

In a small saucepan, fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 c water. Place over medium-to-high heat.

(Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between use.)

In a bowl of a standing mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches 210 degrees F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245 degrees F, slowly pour the hot syrup into the whites, away from the whisk.

Scrape the gelatin and water into the pan that you used for the syrup and swirl to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it.)

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip until the side of the bowl is completely cool to the touch.

Dust a 9 x 13 baking sheet evenly and completely with a generous layer of the marshmallow mixture. Make sure that there are no bare spots.

Use a spatula to spread the marshmallows evenly in the pan. Alternatively, pipe individual marshmallows onto a baking sheet using a large star tip (as pictured above).

Allow to dry for at least 4 hours or preferably overnight.

When ready to cut:

Put about 1 c of the marshmallow mixture into a large bowl.

Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (also dusted with marshmallow mixture) to cut the marshmallows into any size or shape pieces that you like. Toss the marshmallows in the marshmallow mixture and shake off the excess.

Store in an airtight container for up to 5 days.