Recipe: Homemade Marshmallows

Remember those homemade graham crackers? Well, here's the recipe for homemade marshmallows to complete your s'mores experience. Thank you Lemons and Lima Beans for sharing with us!

Springy, Fluffy Marshmallows
Yield about 96 1-inch cubed marshmallows

About 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg white or reconstituted powdered egg whites
1 tablespoon vanilla (or 1/2 of a scraped vanilla bean or 2 teaspoons almond, coconut, or mint extract)

Oil the bottom and sides of a 15 x 11 x 1-inch nonstick baking sheet and dust to cover with confectioners' sugar.

In a large bowl, sprinkle the gelatin over 1/2 cup of cold water and let stand to soften.

In a 3-quart heavy saucepan or Dutch oven set over low heat, cook the granulated sugar, corn syrup, salt, and additional 1/2 cup of water, stirring with a wooden spoon, until the sugar is dissolved. Increase the heat to medium and allow to boil, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove from the heat and pour the sugar mixture over the gelatin mixture, stirring until dissolved.

Beat the mixture on high speed until white, thick, and nearly tripled in volume, about 6-10 minutes. 

In a separate medium bowl with cleaned beaters, whip the egg whites until they just hold stiff peaks. Add the whites and vanilla to the sugar mixture and beat until just combined. Pour the mixture into the prepared pan (it will be sticky and messy!) and spread into an even layer. Sift 1/4 cup confectioners' sugar evenly over the top. Chill, uncovered, until firm, at least three hours or up to one day.

Run a thin knife around the perimeter of the pan and invert onto a large cutting board. Lifting up one corner of the pan, use fingers to loosen the marshmallow and ease it onto the board. With a large knife, trim the edges and cut into 1-inch cubes. Sift the remaining confectioners' sugar into the now-empty pan and roll the marshmallows through it, coating all 6 sides, before shaking off the excess.

Can be stored in an airtight container at room temperature for up to 1 week.

Adapted from Gourmet via Smitten Kitchen