Description
It’s a messy job, but totally worth it! This recipe uses evaporated milk, which is my best kept secret for fluffy homemade marshmallows. No corn syrup or raw egg. The marshmallows need to set overnight before cutting into delicious squares. Recipe adapted from Food Network.
Ingredients
Ingredients
- cooking spray
- 1/2 c. water + 1/4 c.
- 3 tablespoons (3 packets) unflavored powdered gelatin
- 2 c. sugar
- 1/2 c. evaporated milk
- 1 vanilla bean or 1 tbsp. pure vanilla extract
- 1 1/2 c. powdered sugar
- 1/2 c. cornstarch
Cooking tools:
- clutter free workspace
- stand mixer
- non-stick 8×8 or 9×13 pan*
- parchment paper
- candy or digital thermometer**
- rubber spatula
- sifter
- sharp knife, pizza wheel or kitchen scissors
Tips:
*I recommend using a non-stick pan, but glass or metal will do. For thick marshmallows, use an 8×8 pan. For thinner marshmallows, use a 9×13 pan.
*In order for your marshmallows to set properly, the milk and sugar must be heated to approximately 235- 240 F. Use a candy or digital thermometer to double check.
Instructions
- Generously coat the bottom and sides of your pan with cooking spray. Cut a piece of parchment paper to fit the inside; you should have about 2 inches of overhang on each side. These will be your ‘handles’ for easy removal.
- Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and allow to soften, about 10 minutes.
- Meanwhile, in a large saucepan combine the sugar, evaporated milk and 1/4 cup water. Whisk over low heat until the sugar has dissolved. Then, increase the heat and bring the milk mixture to a gentle boil. Continue to cook without stirring, until a digital thermometer registers 235- 240 F, about 10-15 minutes or more, depending on the heat.
- Add this hot milk mixture to the gelatin and beat on low speed until incorporated (see important note below).
- If using a vanilla bean, slice it in half lengthwise with a pairing knife. Scrape out the seeds using the blade of the knife. Add the seeds (or vanilla extract) to the mixer.
- Increase the speed to high and beat until thick, fluffy, and tripled in volume, about 10-15 minutes. Your marshmallows will be a glossy, creamy white color.
- Using a rubber spatula, quickly scrape out the mixture into the prepared pan. Lightly coat your spatula with cooking spray and smooth out the surface. Marshmallows set very quickly, so you will need to work fast. Do not worry about getting every last bit of marshmallow out of the bowl or making the top perfectly smooth! Allow the mixture to set, uncovered (not refrigerated) for at least 8 hours- overnight.
- After the marshmallows have set, add the powdered sugar and cornstarch in a large bowl. Whisk thoroughly to combine.
- Spoon some of the mixture into a sifter, and sift over the top of the marshmallows and a cutting board.
- Using the parchment handles, remove the marshmallows from the pan and place onto your board.
- Dust a large chef’s knife, pizza wheel, or kitchen scissors with the powdered sugar/cornstarch mixture so that they do not stick to the marshmallows.
- Cut the marshmallows into 1-inch squares. Toss the marshmallows into the mixture to prevent sticking.
- Store in an airtight container for up to 1 week.
Notes
Because evaporated milk is a tan color, your mixture will initially be brown. Do not fret- after 10-15 minutes of mixing on high speed, your marshmallows will become a soft, creamy white color.