Making homemade marshmallows is so incredibly easy and delicious that you will never go back to the store-bought kind again. You could totally cold-smoke these marshmallows, but with all the great-quality liquid smoke on the market today, there is no need to. These are delicious served on top of hot chocolate, in between graham crackers for s’mores, or just eating on their own.
Spray the bottom and sides of a 9 by 13-inch (23 by 33-cm) glass baking dish with nonstick spray and line with parchment, allowing a 2-inch (5-cm) overhang on the long sides. Spray the parchment with nonstick spray and set aside.
Put the gelatin in the bowl of an electric mixer fitted with the whisk attachment. In a medium bowl, stir together
While the gelatin softens, combine the granulated sugar, corn syrup, salt,
Slowly and carefully pour the hot syrup into the bowl with the gelatin and, using a hand-held mixer, mix on low speed for 30 seconds. Slowly increase the speed to high and continue whipping until the mixture is thick and glossy and holds stiff peaks, about 10 minutes. Add the vanilla, mix for 30 seconds longer, then scrape the mixture into the prepared pan and smooth the top with an offset spatula. Let sit at room temperature until firm, about 3 hours.
Dust the top of the marshmallows liberally with half of the confectioners’ sugar. Turn the marshmallows out of the pan, confectioners’ sugar down, and peel away the parchment from the bottom. Sift the remaining confectioners’ sugar over the bottom. Cut into 12 or 16 equal squares.
Store them in an airtight container at room temperature, sprinkled with a bit more confectioners’ sugar, for up to 3 weeks.
© 2019 All rights reserved. Published by Abrams Books.