Prep 18 mins
Cook 0 mins
This is such a fun recipe to make! They taste so fresh and are way better than the stale store bought ones. Try these with smores, in your hot chocolate, or decorate with fun coloured sugars.
- 1 1⁄2 cups confectioners' sugar
- 1 1⁄2 cups cornstarch
- 8 (1/4 ounce) envelopes unflavored gelatin
- 4 cups sugar, divided into 3 2/3 cups and 1/3 cup
- 1⁄2 cup light corn syrup
- 8 egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla or 1 teaspoon almond extract
- 1 drop food coloring (optional)
- In bowl, whisk confectioners' sugar and cornstarch together. With a sieve, generously dust a jelly roll pan.
- In a small heat-proof bowl, stir the gelatin into 1/2 cup water and let it soften 1 minute. Melt it over a low heat.
- In a fairly deep pot, combine 3 2/3 cups sugar and the corn syrup with 1 cup water. Bring the mixture to a boil. Heat the syrup to 266°F.
- In a 6-quart bowl, whip egg whites until frothy and add cream of tartar. Continue beating until soft peaks form.
- Gradually add remaining 1/3 cup sugar, beating until stiff peaks form.
- When the syrup reaches 266°F, add the gelatin to the syrup.
- Slowly pour hot syrup over the egg whites in a slow, steady stream. Add flavoring or coloring if you are using it.
- With a spatula, spread mixture on prepared sheet pan and smooth top. Dust surface with some of remaining confectioner's sugar mixture. Let the meringue cool completely, for a few hours.
- Using a chef's knife dipped in warm water (and wiped clean with a damp cloth between slices) cut marshmallows lengthwise into 1-inch strips. Cut across to make cubes. Work one section at a time and toss the cubes immediately in confectioner's sugar mixture.
- Shake marshmallow cubes in flat sieve to remove excess powder. To store, wrap finished marshmallows in plastic to avoid forming a crust skin.