Homemade marshmallows – good, chocolate – good, sprinkles – good… put those three all together and you have an amazing trifecta. I have heard homemade marshmallows are worlds better than store bought. Of course I had to try this out for myself, and of course all the talk was true. So light and fluffy with just enough sweetness to justify adding chocolate and sprinkles.
There is the potential of an extreme sticky mess when making these springy clouds of sugar. I recommend not touching the marshmallow goo while whipping or when transferring to your dish. Definitely use a spatula, don’t use your fingers. But once the marshmallows have cooled and set, you are in the clear. Just dust with powdered sugar after you cut.
You could stop right there and not dip the marshmallows in chocolate. I did about 50/50 because this recipe makes quite a few. I may or may not have used the undipped marshmallows in my new nightly s’more ritual.
- 1 cup confectioner's sugar
- 3½ envelopes (2 tablespoons plus 2½ teaspoons) unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla (alternately: ½ of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
- Semi-sweet chocolate chips, optional
- Sprinkles, optional
- Oil bottom and sides of a 13- by 9- by 2-inch rectangular baking pan and dust bottom and sides with confectioners’ sugar.
- In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over ½ cup cold cold water, and let stand to soften.
- In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second ½ cup of cold 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, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
- With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.
- In separate medium bowl with cleaned beaters beat egg whites until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out. Sift ¼ cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
- Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
- If dipping in chocolate, melt chocolate chips in a double boiler and let cool to room temperature. Dip marshmallows in chocolate and allow excess to drip off. Immediately add sprinkles and let cool until chocolate is hard.