The lightest, fluffiest, springiest, tastiest, best ever marshmallows in the entire universe.
Okay, I know there are a zillion recipes for homemade marshmallows on the web, each claiming to be the lightest, fluffiest, springiest, tastiest, BEST marshmallows in the entire universe. But I’m giving you a marshmallow post this holiday season anyway, because:
- I LOVE marshmallows.
- This is my FIRST time making them.
- There is nothing more festive and magical than homemade (REAL) marshmallows.
In case you are the only other person besides me who was left behind when the homemade marshmallow boat sailed, you are in for a taste revelation. The texture of homemade marshmallows is infinitely lighter and more ethereal than store-bought marshmallows. If angels gave kisses, they would feel, smell, and taste like homemade marshmallows. I’m sure of it.
Formulas abound, but as simpler is often better, I planned to start with the simple recipe presented in Sticky, Chewy, Messy, Gooey. If you don’t have this marvelous little cookbook, run-don’t-walk to your local bookstore and grab a copy (or several for presents).
But then, in the nick of time, I noticed that the formula does not specify egg whites. What? No egg whites?
A quick expedition to the pages of Oh Fudge and then The Craft of Baking verified that this is not a mistake. (And here I was ready to blame some over worked, completely innocent editor.) This was perplexing, because many of the homemade marshmallow recipes I see on food blogs incorporate egg whites and several are close derivatives of this homemade marshmallow.
I had always assumed that marshmallows were kissing cousins to meringue. Don’t they look and taste like heaven-kissed meringue? The idea that traditional marshmallows contain no egg white at all is just—well–unimaginable.
Deb Perelman of Smitten Kitchen fame claims that egg whites make marshmallows loftier, fluffier, and easier to make. She had a heck of a time on her first attempt with the traditional no egg white formula. Then on her second try, she added egg whites and voila: springy, fluffy marshmallows with a fraction of the mess.
However, I went about this exploration in the opposite way, first testing the traditional, no egg white formula. (I may never get to the egg white formula, as the results as the marshmallows I am sharing with you are perfect in every way.)
- Marshmallows are surprisingly easy and quick to make. You may never go back to store-bought marshmallows (especially after you taste them).
- The sugar must be dissolved in the syrup before you bring the syrup to a boil. Otherwise, the marshmallows will have a gritty texture.
- Some recipes say to take the syrup to 240° degrees, while others insist on 245° degrees. I settled on 240° for my first batch and that worked well.
- Some recipes say to let the syrup cool somewhat (to 225°) before beginning the beating process. Others say to begin the beating process immediately. I went with the latter and that worked well.
- Some recipes say to beat the batter until the bowl feels cool to the touch. Others say that the bowl should still be warm. I beat for 15 minutes. The bowl and batter were still warm.
Inspiration from Around the Web
- Confessions of a Bright-Eyed Baker: Marshmallows Without Corn Syrup
- Cooking Classy: Homemade Peppermint Marshmallows
- Couldn’t be Parve: Raspberry Lemonade Marshmallows
- Dinners, Dishes & Desserts: Kool-Aid Marshmallows
- Emily Loves Food: Vanilla & Toasted Coconut Marshmallows
- Fat Girl: Gingerbread Marshmallows
- Foodgawker: Marshmallows
- I’ll Have What She’s Having: Chocolate Marshmallows
- Local Milk: Homemade Marshmallows: Earl Gray & Lapsang Souchong Salted Caramel
- My Baking Addition: Homemade Vanilla Marshmallows
- Raspberri Cupcakes: Lychee, Rose & Raspberry Marshmallows
- une-deux senses: Pumpkin Pie Marshmallows