How do you make home-made marshmallows? The Cali Lewis way, of course!
Ever since Cali showed her recipe for marshmallows on the late lamented Geekbrief.tv (I know, I know. It’s Geekbeat.tv now), making marshmallows “the Cali way” has been a holiday tradition at my house. There’s a legacy for you: hundreds of episodes, and what sticks? Marshmallows!
Sadly, Cali Lewis’ recipe for marshmallows did not make the transfer to her new home at Geekbeat.tv. This means that while the original video is still floating around the interwebs (like the links below), the written recipe has disappeared into the ether. So, let’s rectify that right now! Note: I’m not trying to steal content from Cali. The written recipe has dropped off the radar, so I am just trying to make it available again. I hope Cali approves.
- 3 1/2 packets of unflavored gelatin
- 1 cup powdered sugar
- 1/2 cup light corn syrup
- 1/4 tsp salt
- 1/2 cup warm water
- 1/2 cup cold water
- 1 tsp vanilla
- 2 eggs
- 2 cups of sugar
- Powdered sugar
- 13x9x2 inch pan
- A BIG bowl & a couple of small/medium bowls
- Electric mixer
- Knife or pizza cutter
- Candy thermometer (optional)
- Pour the 1/2 cup cold water into the large bowl and add in 3 1/2 packets of unflavored gelatin. Let sit.
- In medium sized saucepan, put in the two cups of sugar, half cup of hot water, half cup corn syrup, 1/4 tsp salt.
- Put saucepan on low heat and let boil (240 degrees on a candy thermometer). Do not stir (Cali is emphatic on this). Note: boiled sugar is hot. Really hot. Molten burn-massive-layers-of-your-skin-off-don’t-sue-me-it’s-your-own-damn-fault-if-you-burn-yourself-or-your-loved-ones hot! This is the trip-to-the-emergency-room dangerous! You have been warned. Also anything you put into the molten sure will get a pretty much permanent coat of candied sugar and most plastic utensils will melt. So be careful.
- Oil up the 13x9x2 inch pan. Then sift a small amount of powdered sugar into the pan. This is to coat the pan so the marshmallows release. Note: this makes BIG difference in how easy or hard the recipe ends up being. So go ahead and use a bit extra powdered sugar.
- Separate the egg yolks and egg whites. Put the whites into a larger bowl & beat until they hold a stiff peak. You won’t need the yolks for this recipe. Discard them, make an omelet, put them into a sock drawer, whatever.
- Add the sugar mixture to the bowl with the dissolved water and gelatin (not the egg white bowl) and stir to dissolve.
- With a mixer, beat the sugar and gelatin mixture until tripled in size.
- Add in the beaten egg whites and 1 tsp vanilla and mix just until mixed. Do not over-mixing.
- Pour the mixture the oiled and powdered sugar-coated 9x13x2 inch pan & coat top lightly with sifted powdered sugar (about 1/4 cup).
- Put pan into refrigerator until firm (about 3 hours).
- With a spatula, go around the sides of the pan to help the marshmallows release. Flip the pan and release the marshmallow onto a cutting board. You may need to continue to use the spatula to help the marshmallows release from the bottom of the pan. Sift some more powdered sugar on the now upside down marshmallows.
- Using a knife or a pizza cutter, cut the marshmallows into 1 inch cubes (or bigger or smaller depending on your preference).
- Sift 1/4 to 1/2 cup of powdered sugar into a large bowl.
- Place the cut marshmallows into the bowl and toss. You want to make sure marshmallows are completed coated with powdered sugar. The powdered sugar is what keeps the marshmallows from sticking together.
Have some with hot chocolate, make smores, or just enjoy them by themselves!