Marshmallows

Written By Sarah Field

I adapted this recipe from New York Times cooking. These marshmallows are surprisingly easy to make and uplevel your hot chocolate game like woah.

Yield: about 36 marshmallows

Cook time: 10 minutes Resting time: 2-4 hrs

Ingredients:

Neutral flavored oil, for greasing the baking dish

3 envelopes/2 tablespoons, plus 1 1/2 teaspoons powdered unflavored gelatin

1 cup cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

2 tsp vanilla extract

1/2 cup confectioners’ sugar

Directions

  1. Lightly oil 9” X 13” baking dish. Combine gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.

  2. Prepare the syrup. In a medium saucepan, combine granulated sugar, corn syrup, salt, and 1/2 cup cold water. Stir the ingredients just enough to combine then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240°F on a candy thermometer, about 10 minutes.

  3. With the mixer on low speed, slowly and carefully pour the hot syrup into gelatin mixture until gelatin dissolves. Add in the vanilla extract. Slowly increase the speed as you finish pouring in the hot syrup.

  4. Turn the speed up to high once all syrup is added and whip until mixture is thick and opaque and is the bowl is cool to the touch, about 10 minutes. Pour the mixture into the prepared pan and spread it with a spatula, trying to make it as even as possible on the top.

  5. Let sit uncovered at room temperature until firm, about 2-4 hours.

  6. Sift a generous amount of confectioners’ sugar onto a clean work surface. Loosen the edges of the marshmallows and turn the pan out onto the confectioners’ sugar. It will be very sticky and may help to use a metal spatula to loosen from the bottom. Dust the top with a generous amount of confectioners sugar. Use a long, sharp knife to cut into about 1.5” cubes. Clean and dry your knife often while cutting to prevent clumping. It may also help to keep the knife dusted with confectioners’ sugar.

  7. Toss the cubes in more confectioners’ sugar until well coated. Store in a container at room temperature for up to 4 weeks.

NOTES:

  • add in peppermint extract and swirl in red food coloring to make holiday themed marshmallows

  • substitute half of the corn syrup for maple syrup for maple flavored marshmallows

Sarah Field