Homemade MARSHMALLOWS!

I watched marshmallows being made on the Food Network’s Christmas gift show and I had to try it! It looked pretty easy and it really was. Here is the link to Tyler Florence’s recipe for hot chocolate and homemade marshmallows (I haven’t tried his hot chocolate yet). I made these marshmallows yesterday afternoon and we tried some in our hot chocolate this morning and everyone liked them. I thought they were really good plain as well but Ethan thought they were too squishy to eat on their own. I bet they will dry out some more and maybe he’ll try them again.

The only problem is that my kitchen aid mixer must be a lot smaller and while the mixture was beating it started spraying out of the top of the bowl. I pulled off 3 sheets of paper towels still connected to one another and draped them around the bowl and mixer and held them there with a clothes pin. This worked well and kept the mess down to a minimum (if I had known to do this from the start I probably wouldn’t have had any splatters). After the 10 minutes of beating the marshmallow mixture filled the bowl completely!

Homemade Marshmallows:

3 tablespoons (3 packets) powdered gelatin* (on the actual show he only used 2 gelatins and that is what I did, next time I’ll try 3)

2 cups cold water
2 cups sugar
2 egg whites**
2 cups confectioners’ sugar, sifted, plus more for dusting pan and marshmallows
Butter, for greasing pan.

In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes (I somehow missed this on the show and didn’t wait but mine still worked), add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature (I swear I paid attention to the show and I don’t think he waited at all for any cooling and neither did I, again it still worked).In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners’ sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks (took about 10 minutes total for me mixing on high the whole time).

Line an 8 by 8-inch baking dish (he used a cookie sheet/jelly role pan and so did I, 8×8 seems way too small) with high sides with foil, grease slightly with butter, and coat with confectioners’ sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners’ sugar. Leave out overnight or for at least 3 hours to set (definitely overnight). The marshmallow should be light and spongy when set.

Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners’ sugar.

* We retested this recipe. It works best with 3 tablespoons gelatin.
FN Kitchens

**RAW EGG WARNING (I USED ALL WHITES FROM THE CARTON BECAUSE ITS PASTEURIZED SO THERE IS NO WORRY)
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.