Made a batch of homemade marshmallows following this recipe (more or less) – this was my first time trying  a recipe that involves egg whites, and I LOVED it. The creamier texture made for a much better experience in my book, roasted and un-roasted.

  • about 1 cup confectioners’ sugar
  • 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup hot water (about 115°F.)
  • 1/4 teaspoon salt
  • 2 large egg whites*
  • 1 teaspoon vanilla


The instructions as written are kind of a pain in the butt unless you have two bowls for your mixer. I do not. So I did a little poking around and discovered an alternative technique that is a bit easier. Here’s what I did:

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

Combine sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F. This takes awhile, so move on to the next two steps while the syrup is cooking.

In a separate small saucepan, dissolve gelatin in water over low heat. It will smell bad. Ignore this – it will be undetectable in the final product. (I read one review that said you don’t have to do this, you can just stir the gelatin in the hot syrup before dumping it into the egg whites – but I couldn’t find any other sources that verified that technique, so was too chicken to try it. Maybe next time.) Turn off heat once dissolved and set aside.

In your standing mixer, whip two egg whites til they hold stiff peaks. As soon as your sugar syrup registers 240, pour it into the egg whites in a steady stream while the mixer is going. (If your whites got weepy while waiting for the syrup to cook, give em a quick re-whip and get em good and fluffy again before adding the syrup.) Add the gelatin mixer. Whip away until the mixture is white, thick, voluminous, and tripled or so in volume.

Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. I like to use granulated instead b/c I love the contrasting texture. Doing that makes for a very crusty exterior, and an AWESOME brulee-esque coating when roasting these babies. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day
Use  knife dipped generously in very hot water to cut into strips. You can use the same technique to finish cutting into cubes, or use kitchen shears dampened with hot water. I found the latter much easier. Toss to coat in more granulated or powdered sugar, or other coating of choice (sprinkles, crushed nuts, cocoa powder, etc.) Enjoy!

Note: if coating w/ granulated sugar, be very careful when you roast them. That brulee-esque exterior is SERIOUSLY hot when it first comes out of the fire, and can cause some very painful burns. It cools quickly, but make sure you give it enough time to do so before devouring.



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