Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (64 page)

General Description:

Whether toasted over a campfire, dropped into hot cocoa, or sandwiched into s’mores, marshmallows are one of childhood’s best treats
. These white, pillowy confections have a plush, spongy texture that comes from a hot sugar syrup being vigorously whipped with gelatin. Marshmallows are typically pure white and have a light vanilla flavor, but they can come in other colors and flavors, especially in France, where they are still handmade and sold in confectioneries.

History:

The word
marshmallow
first referred to a plant found throughout ancient Europe and Asia.
Pâte de guimauve
was invented by the French in the mid-1800s;
guimauve
is the French word for the plant. Made from the sap from the marshmallow plant whipped with sugar and egg whites,
pâte de guimauve
was the basis of the modern marshmallow. By the early 1900s, the marshmallow extract in marshmallows had been replaced with gelatin. Originally, marshmallows were manufactured in molds; an American candy company invented the extrusion process that produces the rounded marshmallows sold in stores today.

Serving Suggestions:

No campfire is complete without marshmallows. Toast them and sandwich them between graham crackers and a piece of a
chocolate bar
for gooey s’mores. Top a mug of hot chocolate with marshmallows or use them to make
crisped rice treats
.

Candy-Making Notes:

Try to time it so that the egg whites are whipped just as the sugar reaches the right temperature. If it seems the egg whites are whipping too fast, lower the speed or stop the mixer. Potato starch is best for keeping marshmallows from sticking, but a mixture of ½ cup cornstarch and ½ cup sifted confectioners’ sugar also works well.

1.
Line a 9-by-13-inch pan with a piece of plastic wrap large enough to cover the bottom and sides and overhang the edges. Coat the wrap with cooking spray.

2.
Combine gelatin with ¾ cup water in a bowl. Be sure the gelatin dissolves entirely and does not
turn spongy. If necessary, microwave to keep it liquid while you prepare the rest of the recipe.

3.
Combine sugar, corn syrup, and 1 cup water in a saucepan over medium heat until the sugar is completely dissolved. Continue cooking without stirring until the mixture comes to a boil.

4.
Continue cooking until the mixture reaches 260°F, hard ball stage. While the mixture is cooking, place egg whites in the bowl of a stand mixer fitted with the whisk attachment. When the sugar syrup reaches 245°F, begin whipping the egg whites on medium-high speed until they form firm peaks.

5.
When the sugar syrup has reached 260°F, remove from heat. Add the fully dissolved gelatin and swirl to incorporate.

6.
With the mixer on low, pour the sugar syrup in a slow, steady stream into the egg whites; pour down the side of the bowl to prevent splattering.

7.
Turn the mixer to high speed and whip for 3 to 5 minutes until the mixture is very thick and glossy white.

8.
Stir in vanilla extract.

9.
Use a rubber spatula to scrape the marshmallow into the baking pan. Smooth out the top and let it set overnight at room temperature.

10.
When you are ready to cut the marshmallows, combine confectioners’ sugar and potato starch into a bowl. Sprinkle some of the mixture over a clean counter. Turn out the marshmallow onto the surface and dust the surface and sides liberally to prevent sticking.