MARSHMALLOWS

This recipe requires a bit of time and attention, but it’s all worth it to have homemade marshmallows.
Our version uses simple, straightforward ingredients, including real vanilla and egg whites (most commercial marshmallows no longer contain them). This is the perfect place to showcase the nuanced flavors of a vanilla bean. Timing is of the essence in this recipe, so it’s critical to have all of the ingredients and equipment set out and ready at the start. A candy thermometer is also essential. Use these marshmallows to make rocky road ice cream, float them on your hot chocolate, or mix them into fudge.

AT A GLANCE:

MAKES: about 4 dozen 1½-inch marshmallows

SPECIAL EQUIPMENT: Candy thermometer and offset spatula

COOLING TIME: Overnight, plus an additional hour as needed

SHELF LIFE: 2 weeks

INGREDIENTS:

• Nonstick cooking spray, for the pan
• About ½ cup powdered sugar, measured then sifted, for dusting
• About ½ cup cornstarch, measured then sifted, for dusting
• ½ cup egg whites (from about 4 large eggs)
• 2 envelopes (¼ ounce each) unflavored powdered gelatin
• 6 tablespoons water, plus more as needed
• 1¼ cups granulated sugar
• 2 teaspoons pure vanilla extract or seeds from ½ vanilla bean

INSTRUCTIONS:

1. Spray a 9 by 13-inch baking pan with nonstick cooking spray and line it with parchment paper so that you have 1 inch of overhang on each long side of the pan. (The spray will help keep the parchment in place.) In a small bowl, mix the powdered sugar and cornstarch. Sift about 4 tablespoons of the powdered sugar–cornstarch mixture over the bottom of the pan and set aside.
2. Put the egg whites in the bowl of a stand mixer with the whisk attachment; you’ll come back to it in a few minutes.
3. Put the gelatin in a shallow bowl and sprinkle 3 tablespoons of the water over it. Make sure the gelatin is completely saturated, adding a bit more water if necessary and using your fingers to gently mix it if needed. It will quickly thicken and become gummy and translucent.

MAKE THE SYRUP AND WHIP THE WHITES

1. In a small heavy saucepan, mix the granulated sugar with the remaining 3 tablespoons water; the texture should be similar to wet sand. Use water-dipped fingers or a wet pastry brush to wash down
   the sides of the pan (this will help prevent the sugar from crystallizing) and attach a candy thermometer to the pan.
2. Put the pan over medium heat and cook, without stirring, until the mixture reaches 210°F, about 4 minutes. At this point let the syrup continue to cook over medium heat while you turn to the egg whites.
3. Whisk the egg whites on medium-high speed until they just form soft peaks, about 1½ minutes. When you lift the whisk out of the whites, they should hold their shape in a peak that droops over at the top.
4. Once the whites reach soft peaks, reduce the speed to low and let them continue to mix as you return your attention to the syrup on the stove.
5. When the syrup reaches 238°F, also known as the “soft ball” stage, about 6 minutes total, remove the pan from the heat. Stir in the gelatin and the vanilla extract or seeds, making sure the gelatin is completely dissolved.
6. Increase the mixer speed to medium-high and slowly add the syrup to the whipping whites; the best way to avoid spattering is to pour it slowly down one side of the bowl. If some of the syrup does splatter or stick to the sides, just leave it; don’t try to scrape it down. Continue to whip until the mixture has cooled somewhat (the bowl will still feel warm), 5 to 7 minutes longer.

SPREADING THE MARSHMALLOWS

1. Transfer the still-warm mixture to the prepared pan and spread evenly using an offset spatula. Sift about 4 tablespoons more powdered sugar–cornstarch mixture over the entire surface of the
   marshmallows. Let dry uncovered at room temperature overnight.
2. The next day, invert the marshmallows onto a cutting board (gently pull on the overhanging parchment if the marshmallows don’t immediately release from the pan). Peel off the parchment.
   Sift another 4 tablespoons powdered sugar–cornstarch mixture over the surface that was previously in contact with the parchment; if it seems tacky, let air dry for another hour or so before proceeding.
3. Using kitchen shears or a knife, cut the marshmallows into pieces of whatever size you desire. If the knife or scissors become sticky, dip in the powdered sugar–cornstarch mixture between slices or spray with nonstick cooking spray, which makes the job much easier.
4. Roll the marshmallows in more powdered sugar–cornstarch mixture, if you like. Store between layers of parchment in an airtight container.

MAKE IT YOUR OWN

• Use ¼ teaspoon peppermint extract in place of the vanilla extract or seeds. This variation is especially good in hot chocolate!

TIP:

• Egg whites can overwhip quickly, going from perfect peaks to grainy and unpleasant in an instant. If you’re new to whipping whites, go on medium speed to slow down the process, making it easier to know when to say when.
• Try to avoid dislodging the powdered sugar–cornstarch mixture on the bottom of the pan as you spread it around.