Tested and Perfected by Food and Wine
Soft and Chewy Marshmallows
© Christina Holmes

Soft and Chewy Marshmallows

  • TOTAL TIME: 40 MIN plus 3 hr cooling
  • SERVINGS: 25 marshmallows
  • MAKE-AHEAD
  • STAFF-FAVORITE

These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; they're just dense enough to be perfect for toasting over a fire. They're delicious plain, or with any of the following flavorings: cinnamon, hazelnut or coconut-lime.

  1. Canola oil, for greasing
  2. 2 tablespoons unflavored powdered gelatin
  3. 2 cups sugar
  4. 2/3 cup plus 3 tablespoons light corn syrup
  5. 3 tablespoons honey
  1. Lightly grease an 8-inch square cake pan with canola oil. In a medium heatproof bowl, mix the gelatin with 1/2 cup plus 2 tablespoons of cold water; let stand for 15 minutes. Set the bowl over a saucepan of simmering water and cook, stirring occasionally, until the gelatin dissolves and the mixture is smooth.
  2. Meanwhile, in a medium saucepan, combine the sugar, corn syrup, honey and 1/3 cup plus 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Cook the syrup over moderately high heat until it registers 250° on a candy thermometer. Immediately pour the hot syrup into the bowl of a stand mixer fitted with the whisk. Scrape in the gelatin mixture and beat at high speed until a smooth white foam forms, about 4 minutes.
  3. Spread the marshmallow in the prepared pan and smooth the surface. Press a lightly greased sheet of parchment paper on the surface and let stand until set, 3 hours.
  4. Run a sharp knife around the marshmallow. Very lightly dust a work surface with cornstarch and invert the cake pan onto it, tapping to release the marshmallow. Using a lightly greased sharp knife, cut the marshmallow into 1 1/2-inch pieces.
Notes Cinnamon marshmallows: Add 1/2 teaspoon ground Vietnamese cinnamon during the last minute of beating the marshmallow; lightly dust the cut marshmallows with a sifted mixture of 2/3 cup cornstarch, 1/3 cup confectioners' sugar and 1 teaspoon ground cinnamon. Hazelnut marshmallows: Add 1/4 cup hazelnut praline paste during the last minute of beating the marshmallow; coat the cut marshmallows in coarsely ground roasted hazelnuts. Coconut-lime marshmallows: Add 1 teaspoon pure coconut extract and 2 teaspoons finely grated lime zest during the last minute of beating the marshmallow; coat the cut marshmallows with toasted unsweetened shredded coconut.