Today I did some major cleaning on the upper level and main floor of the house. Sweep, mop, wipe. I also ventured to make home made marshmallows. It was a success. Candy can be tricky so I am just glad this wasn't a gooey disaster. The resulting treats were soft and sweet with just a hint of vanilla. They would be perfect for s'mores or hot chocolate.
Nonstick cooking spray
1/2 cup cornstarch
1/2 cup confectioner's sugar
1 cup water
3 packages unflavoured gelatin
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon kosher salt
2 egg whites, room temperature1 vanilla bean
- Spray the bottom and interior sides of a 9x13-inch metal baking pan with cooking spray. (my 9x13 pan was dirty so I just used two circular cake pans)
- Sift together the cornstarch and confectioner's sugar in a small bowl, then dust an even layer of the mixture over the prepared pans, making sure to coat thoroughly. Set aside. Reserve the rest of the cornstarch and confectioner's sugar.
- In a small bowl, sprinkle the gelatin over 1/2 cup of the water and allow to sit until softened and all the water is absorbed.
- In a medium sized sauce pan combine the 1/2 cup water, granulated sugar, corn syrup and salt.
- Stir using a wooden spoon, over medium low heat, until the sugar has dissolved, around 3-4 minutes. Bring the mixture to the boil over medium heat and cook for around 10-12 minutes. Remove from heat and add the gelatin. Stir until dissolved.
- In the bowl of a stand mixer with the whisk attachment, beat the egg whites until soft peaks form.
- On medium speed, pour a thin, steady stream of the hot sugar syrup down the side of the bowl into the egg whites.
- Slowly increase the speed to high and beat until the batter has nearly tripled in volume and has cooled to room temperature, around 12-15 minutes.
- Split vanilla beans down the middle and scrape out the flavourful seeds. Add the vanilla to the mixer and beat for about a minute more.
- Pour the marshmallow into the prepared pans, using an oiled spatula to smush into corners and smooth the top.
- Sift over another generous layer of the reserved cornstarch and confectioner's sugar mixture.
- Let stand until set, at room temperature and uncovered, around 3 hours.
- Onto a large board, sift some more of the cornstarch and confectioner's sugar. Run a thin knife around the edge of the marshmallows to release from the pan then invert onto the dusted work surface.
- Use an oiled knife or cutter to divide into your desired shapes. Coat these with a sifting of the last of the cornstarch and confectioner's sugar to keep them separate.
- Store in an airtight container with parchment paper between layers, for up to one week.