Homemade Marshmallows
Few things in life are as glorious as homemade s’mores. We keep a flat of graham cracker dough and a bag of cut marshmallows in the freezer at all times here (need I mention the copious amounts of chocolate that inhabit a few of the cabinets and drawers in this kitchen) should the fire pit be lit. You can take this base marshmallow recipe, add vanilla and pour it out as directed, or you can split the finished batter into two bowls and add anything from melted chocolate to fruit purees and matcha powder- the layers and possibilities are endless.
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Ingredients
- 2 Egg whites 60g
- 2/3 cup Water 160g
- 3 Tbsp Gelatin or 12 sheets
- 1 Pinch Salt
- 1-3/4 cup Sugar 375g
- 1/3 cup Honey 113g
- 1/3 cup Water 80g
- 2 Tbsp Vanilla extract
- 3/4 cup Powdered sugar for the cookie sheet
Instructions
- Sprinkle powdered sugar over a parchment-paper lined cookie sheet. Set aside. Sprinkle the gelatin over the 2/3 cup cold water and let this sit aside as well. If using sheets of gelatin, soak these in the cold water until ready to use.
- Beat the egg whites and salt in the bowl of a stand or hand held mixer until soft peaks form. Turn the mixer off.
- Heat the remaining water, sugar and honey in a medium pot over medium high heat until it reaches 240 F, or, should you lost your thermometer in an unfortunate incident as I have, wait until thick, plasticky bubbles appear. As soon as the temperature has been reached, begin the mixer again over medium speed. Slowly pour the syrup over the moving eggs in a slow, steady stream.
- Once you have added all the syrup, turn the speed up, wait 20 seconds and drop in the bloomed gelatin (by the spoonful for powdered gelatin or squeezed, strained softened sheets otherwise). Keep beating for another 5 minutes.
- Ok- here’s where you can make it interesting. For starters, add the vanilla no matter what flavor you make these in the end. Care for chocolate marshmallows? Melt 6 ounces of your favorite chocolate and fold this into the mixture just before pouring onto the sugar-lined cookie sheet. Matcha? Raspberry? Add a teaspoon of green tea powder or 2 Tbsps freeze dried raspberries or puree, respectively. The sky’s the limit! Separate your batter into two bowls before flavoring if you’d like to a two-toned marshmallow experience.
- Once you’ve poured and spread the marshmallow mixture to the desired thickness, sprinkle the tops with a bit more powdered sugar and let these sit in the freezer for a good 30 minutes. Cut these out with your favorite cookie cutter or run a knife through it. Store in the freezer for best results.
