For as long as I can remember I have had this yearning to make marshmallows. Yes, yes this crazy lady means from scratch… not making as in ” Im making a trip to the store” to pick up a bag. I mean candy thermometer, egg whites and good old determination making….from scratch.

This is a yearning I have pushed aside and ignored because to be honest it just seemed like so much work and well…..a little scary not to mention totally overwhelming…..until recently.

There was a sudden drop in temperature and unexpected down pouring of rain that lasted days, and days, and days, and days….. I think you get the point ;). It was perfect weather for hot chocolate and marshmallows. I had all the required ingredients bar one…..marshmallows. Marshmallowless hot chocolate just wasn’t going to cut it. Not after being stranded, with no car in our little apartment for what felt like months. Just me and my sweet little lady (who may or may not have the occasional outburst of “terrible two’s”).

The time had come…re-inspired by a post I saw when visiting poires au chocolat I decided to go with this recipe from David Lebovitz’s. There were a few moments I almost threw in my apron and gave up on my adventure but I am so glad I didn’t. These marshmallows are nothing short of marvellous. So much better than any store bought kind I have ever tasted (I admit there have been quite a few over the years….I’m not going to deny it ;)).

These marshmallows are perfectly light and fluffy. They are sweet but in a much more subtle and satisfying way, not at all sickly like some store bought variety’s can be. To be honest there is no way I can think to describe these pillows of sweetness to do them the justice they deserve. You will just have to be brave and try it for yourself.

I should warn …..you (and your kitchen….and quite possibly the surrounding vicinity) will get messy,very messy… sprinkled in a sweet but snowy covering of “marshmallow mix”.

Totally worth it 🙂

I see much more marshmallow making in our future….and I am really looking forward to it. I hope you will join me, you wont be sorry.

Here is the recipe I used from David Lebovitz –

Ingredients –
(makes at least 50 Marshmallows)

2 envelopes powdered gelatin
1/2 cup + 1/3 cup cold water
1 cup sugar
1/3 cup light corn syrup
4 large egg whites, at room temperature
pinch of salt
2 teaspoons vanilla extract

“Marshmallow Mix”
1 cup corn flour
1 cup icing sugar

Method –

In a small bowl pour the 1/2 cup of cold water

then sprinkle the gelatin and allow it dissolve and soften.

Clip a candy thermometer onto the side of a small saucepan (don’t be afraid, its not nearly as scary as it feels), then add the sugar

then 1/3 cup of water.

and corn syrup then heat over medium high heat.

Place egg whites in a large bowl

whisk at low speed until frothy.

Now add the pinch of salt.

Make sure you keep checking the temperature of your simmering sugar syrup. When it reaches about 210ºF (99ºC), increase the speed of the mixer whisking your egg whites to high

keep whisking until the whites are thick and fluffy.

When the syrup reaches 245ºF (118ºC), carefully pour the syrup into the whites, make sure you pour it so that the syrup doesn’t come in contact with the whisking beaters as this would cause the syrup will splash and stick to the sides of the bowl.

(This is what it looks like after syrup has been added)

Scrape the gelatin (which will be a pretty ugly solid looking mass at this moment in time) and water into the pan that you used for the syrup, allow the residual heat of the pan to dissolve it, this wont take very long.

Pour the liquified gelatin carefully into the whisking egg whites.

Add the vanilla extract and continue to whip for 5 minutes, or until the mixture is feels completely cool when you touch the outside of the bowl. (this was around the 10 min mark for me (just a little FYI ;))

Make your”marshmallow mix” by sifting 1 cup of corn starch and 1 cup of icing sugar into a medium size bowl.

Generously dust a baking sheet with the marshmallow mixture. (I used a sifter to do this but also lined the baking sheet with baking paper just to make sure it wouldn’t stick……paranoid much? ;))

Spread the marshmallow onto the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Before attempting to cut the marshmallows (which I let “dry” over night) I flipped it over making sure both sides were coated with this sweet marshmallow mix (powder) we made.