Summer’s here, which means it’s time to make smores. I’m that weird kid who never liked marshmallows. There’s something about them that was always so off-putting to me. If you melt them and made rice krispies, sure I’ll gobble them up. But as is, no thank you.
Then I was introduced to homemade marshmallows. Mind. Blown. Homemade marshmallows taste less sweet, but has a nougat taste and is much fluffier than its storebought counterpart.
I decided to whip up a batch of homemade marshmallows (they’ll mainly be used for rice krispies later this week). But I reserved a few for stovetop smores and hot cocoa for dessert tonight. Best of all, this recipe finally used up all the egg whites that have been taunting me in the fridge for over a week.
Easy Homemade Marshmallows
- 2 packets unflavored gelatin powder
- 1 cup water, divided use
- 3/4 cup granulated sugar
- 1/3 cup light corn syrup
- 3 Tb honey
- 5 large egg whites
- Pinch of salt
- 1 Tb vanilla extract
- 1/4 cup cornstarch
- 3/4 cup powdered sugar
- In a small bowl, whisk together the gelatin powder and 1/2 cup of water. Set aside.
- In a saucepan, melt together granulated sugar, corn syrup, honey, and remaining 1/2 cup of water. Bring to a rolling boil and cook until the candy thermometer registers 240°F.
- Beat egg whites and pinch of salt in a stand mixer until stiff peaks. Pour sugar mixture in a slow stream. Beat for about 5 minutes on high speed. Microwave the gelatin mixture in 10-second intervals until it’s melted. Pour that into the stand mixture slowly. Continue beating for about 10 minutes, or until the bowl is cool to the touch.
- Mix together the cornstarch and powdered sugar in a bowl. Sprinkle 2 tbs of this mixture over a 9×13 pan lined with parchment paper. Spread marshmallow mixture over the pan and let it sit out in room temperature for 4-6 hours.
- Spray a knife or pizza cutter with cooking spray and cut the marshmallows into the desired size and shape. Store in an airtight container for up to 5 days.
Adapted from David Lebovitz