I’ve been dying to make homemade marshmallows for quite some time. I have some kind of fascination with making things at home that you can easily just buy at the store, like brown sugar, buttermilk, cake frosting. And marshmallows.
But seriously, I have not been able to keep my hand out of the marshmallow bag ever since I made these. They are insanely soft and pillowy and creamy. They remind me of the the king’s bed in Cinderella, when he’s dreaming that he’s jumping up and down on the bed with two grand babies.
Is this getting weird? I’ll stop.
I used Rum Cream that Luke and I bought in Jamaica on our honeymoon. Chances are, you don’t have rum cream, so feel free to substitute a flavor or another flavored liquor. Bailey’s Irish Cream would be yummy.
But if you’ve never had rum cream, I’d recommend taking a trip to Jamaica, and ordering all your banana coladas, hummingbirds, and strawberry daquiris with rum cream. So good.
Note: You need a candy thermometer for this recipe. I got mine for about $5.00 at the grocery store. And now I feel super well stocked and professional, even though I have no idea what I’ll use it for besides homemade marshmallows.
Jamaican Rum Cream Marshmallows
Adapted from Dorie Greenspan’s Raspberry Marshmallow Recipe
About 1 cup cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water
1 tablespoon Jamaican Rum Cream (or your choice of liquor or flavoring)
1 1/4 cups plus 1 tablespoon sugar
food coloring (optional)
Line a 9×13 pan with parchment paper and coat the paper very generously with cornstarch. Have a candy thermometer at hand.
Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup — without stirring — until it reaches 265 degrees F on the candy thermometer, about 10 minutes.
While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 3 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it.
Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites and 1 tablespoon sugar on medium-high speed until firm but still glossy — don’t overbeat them and have them go dull.
As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning whisk and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the rum cream and food coloring until well incorporated.
Using a large rubber spatula, scrape the meringue mixture onto the parchment-lined pan. Then spread it into the corners and continue to spread it out.
Coat the top of the marshmallows with cornstarch and let the marshmallows set in a cool, dry place. They’ll need about 3 hours, but they can rest for 12 hours or more.
Once they are cool and set, cut the marshmallows with a long thin knife or a cookie cutter, dipping the knife or cookie cutter in cornstarch between each cut. Have a bowl with the remaining cornstarch at hand and cut the marshmallows as you’d like. As each piece is cut, drop it into the bowl. When you’ve got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl or plastic baggie. Cut and coat the rest of the batch.
You can serve these immediately, or store them for a few days (I’ve heard they keep up to 12 days, but I haven’t tested the theory). These would be awesome in hot chocolate or coffee, or just scarfed down by the handful. Enjoy!