Are you ready to ditch the store-bought marshmallows and embark on a delightful journey of homemade sweetness? This recipe unveils the secret to crafting pillowy, melt-in-your-mouth marshmallows using just egg whites – a surprisingly easy and rewarding experience, even for beginner cooks. Forget complicated techniques; this recipe is your gateway to creating delicious, homemade treats perfect for hot chocolate, s'mores, or simply enjoying on their own. Let's get started on this easy and healthy recipe!
Ingredients:
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Powdered sugar, for dusting
Instructions:
Step 1: Prepare the Sugar Syrup
In a medium saucepan over medium heat, combine the granulated sugar, corn syrup, and water. Stir gently until the sugar dissolves completely. Avoid stirring excessively once the sugar is dissolved; you want to encourage a smooth syrup.
Step 2: Cook the Syrup to Soft-Ball Stage
Clip a candy thermometer to the side of the pan. Bring the mixture to a boil without stirring and continue to cook, reaching the soft-ball stage (235-240°F on a candy thermometer). This stage ensures the perfect marshmallow consistency. Be patient and monitor the temperature closely.
Step 3: Whip the Egg Whites
While the syrup is cooking, beat the egg whites in a clean, grease-free bowl of a stand mixer fitted with the whisk attachment or a large bowl with a hand mixer until soft peaks form. Add the salt. This step requires a bit of muscle, but it's crucial for the airy texture of your marshmallows.
Step 4: Incorporate the Syrup
Slowly pour the hot syrup into the whipped egg whites while the mixer is running on low speed. Pour the syrup in a slow, steady stream down the side of the bowl to prevent splattering. Once all the syrup is incorporated, increase the mixer speed to medium-high and continue to beat until the mixture is thick, glossy, and holds stiff peaks. This usually takes about 7-10 minutes.
Step 5: Add Flavoring
With the mixer still running on low speed, add the vanilla extract. Mix until just combined.
Step 6: Pour and Set
Grease an 8x8 inch baking pan with cooking spray or butter. Pour the marshmallow mixture into the prepared pan and spread it evenly. Dust generously with powdered sugar to prevent sticking.
Step 7: Rest and Cut
Let the marshmallows sit uncovered at room temperature for at least 4 hours, or preferably overnight, to set completely. Once set, dust the top with more powdered sugar. Using a sharp knife dusted with powdered sugar, cut the marshmallows into squares or your desired shapes.
Tips for Success:
- Room temperature egg whites: Room temperature egg whites whip up to a greater volume, resulting in fluffier marshmallows.
- Clean equipment: Any trace of grease or oil in your bowl or beaters will prevent the egg whites from whipping properly.
- Candy thermometer: Using a candy thermometer is essential for achieving the correct syrup consistency.
- Patience is key: Don't rush the cooking process; allow the syrup to reach the correct temperature before adding it to the egg whites.
Variations:
- Chocolate Marshmallows: Add 2 tablespoons of unsweetened cocoa powder to the sugar syrup before cooking.
- Fruity Marshmallows: Add 1 teaspoon of your favorite fruit extract (like strawberry or raspberry) along with the vanilla extract.
- Spiced Marshmallows: Incorporate ½ teaspoon of cinnamon or nutmeg for a warm, comforting flavor.
Nutritional Information (per marshmallow, approximate):
Calories: Approximately 50-70 (depending on size and added ingredients)
This recipe provides a delicious and relatively healthy alternative to store-bought marshmallows. Enjoy creating these delightful treats! They're perfect for gifting, adding to your baking projects, or simply indulging in a sweet and memorable homemade snack. Remember to store your homemade marshmallows in an airtight container at room temperature to maintain their freshness and delicious fluffiness.