Springy, Fluffy Homemade Marshmallows - Corn Syrup Free
Yield: about 96 1-inch cubed marshmallows
About 1 cup powdered sugar
3 tablespoons unflavored gelatin, about 3 1/2 envelopes
1 cup cold water, divided
2 cups granulated sugar
1/2 cup brown rice syrup (or an additional 1 cup sugar and 1/4 cup water)
1/4 teaspoon salt
2 large egg whites
1 vanilla bean, scraped or 1 tablespoon vanilla
Grease
the bottom and sides of a square-edge 9x13 rectangular pan with butter
or flavorless cooking oil. Generously dust the sides and bottom of the
pan with powdered sugar. Set aside. Pour half a cup of cold water in the
bowl of a standing mixer. (The marshmallows can also be made in a large
mixing bowl with a hand mixer, but it will likely double the times
involved.) Sprinkle the gelatin over the water and let stand to soften.
In
a heavy saucepan, combine the sugar, syrup, 1/2 cup cold water and the
salt. Cook over low heat, stirring occasionally with a wooden spoon,
until the sugar is dissolved. Increase the heat to medium and boil the
mixture until a candy thermometer registers 240 degrees, about 12
minutes. Remove from the heat and pour the sugar mixture over the
gelatin, stirring until the gelatin has dissolved.
MIXING OPTION 1:
Beat this mixture on high speed until thick, white and almost tripled
in volume, at least 6 minutes. Grease a second mixing bowl and then
transfer the sticky white mixture to the greased bowl. Clean the beaters
and used bowl well and then whip two egg whites until they hold stiff
peaks. Add the vanilla and then transfer the fluffy sugar mixture into
the beaten egg whites. (The sticky white mixture should just slide or
roll out of the well-greased bowl.)
MIXING OPTION 2:
Beat this mixture on high speed until thick, white and
almost tripled in volume, at least 6 minutes. In a seperate bowl, with a
second handheld mixer or immersion blender whisk attachment, whip two
egg whites until
they hold stiff peaks. Add the vanilla and then transfer the beaten egg
whites into the fluffy sugar mixture.
Beat the egg
whites into the sugar mixture, just until combined. Scoop this mixture
into the greased and powdered baking pan and spread it out to fill the
pan. Do not worry about it if you don't get every last bit out of the
mixing bowl. Sift 1/4 cup powdered sugar evenly over the top of the
marshmallows. Chill at least 3 hours or up to 24 hours.
The
brown rice syrup version was ready to cut at 3 hours. The all sugar
version was still quite sticky at the three hour mark, so I left them in
the refrigerator overnight. The next morning, they were still a bit
more sticky than I expected, but they did pull out of the pan just fine.
Run
a knife around the edges of the pan and then invert the pan over a
large cutting board. Lift up one corner of the pan and use your fingers
to release the marshmallow from the pan and place it on the cutting
board. Dust the top again with powdered sugar if it is very sticky. With
a pizza cutter, or a large knife, (I HIGHLY recommend the pizza cutter
if at all possible, it makes cutting them a breeze!) trim the edges of
the marshmallows and then cut the marshmallows into approximately 1"
cubes.
Sift the remaining powdered sugar into the
now-empty baking pan. Roll the marshmallows through it, on all six
sides, before placing them in an airtight container. They will keep well
at cool room temperature for at least 1 week. Enjoy!
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