I don’t even know how this desire came about, but I do know that I noticed several different recipes, but I went with Smitten Kitchen’s recipe and notes after doing my own research.
My notes and additions are in purple. Everything else is from SK.
Springy, Fluffy Marshmallows Adapted from Gourmet, December 1998
Prepare to get sticky!!! This is definitely NOT a mess-free endeavor.Makes about 96 1-inch cubed marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
|Oiled pan/powdered sugar|
1/2 cup light corn syrup
1/4 teaspoon salt
|Sugar cooking setup.|
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
|Egg whites in my new copper bowl!|
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined.
|gelatin + cold water + time|
Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.
Absolutely delicious. For my birthday dinner with L's family, instead of heading to the Melting Pot (we are broke), L's mom and stepdad, stepsister and brother-in-law, are putting together their own fondue night for me. My job is to bring the dippers for the chocolate fondue. I'm bringing these marshmallows, and I am making homemade poundcake and rice krispie treats later today, and also bringing strawberries. I'm just a little excited!!!! :)