Who can resist a marshmallow or seven? The Clever Carrot has let us in on the secret to the fluffiest, most delicious marshmallow ever: evaporated milk. If you’re up for a bit of a challenge, get your hands sticky and get baking—we promise it’s worth it. These fluffy little pieces of heaven will go down a treat with the guests at your next party!
1 hour preparation + 8 hours setting
WHAT YOU’LL NEED
Parchment paper | cooking spray | ½ cup water + ¼ cup | 3 tbsp (3 packets) unflavored powdered gelatin | 2 cups sugar | ½ cup evaporated milk | 1 vanilla bean or 1 tbsp pure vanilla extract | 1½ cup powdered sugar | ½ cup cornstarch
WHAT TO DO
- Generously coat the bottom and sides of your pan with cooking spray.
- Cut the parchment paper to fit the inside of your pan. You should have about 5cm of overhang on each side. These will be your ‘handles’ for easy removal.
- Pour ½ cup water into the bowl of a stand mixer fitted with the whisk attachment. Add the gelatin and allow to soften for about 10 minutes.
- In a large saucepan, combine the sugar, evaporated milk, and ¼ cup water. Whisk over low heat until the sugar has dissolved.
- Bring the mixture to a gentle boil. Immediately reduce to a simmer, without stirring, until a sugar thermometer registers approximately 120C, about 10-15 minutes.
- Add the hot syrup to the gelatin mixture and beat on low speed until incorporated.
- 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 bowl.
- 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 colour.
- 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. Don’t 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, combine the powdered sugar and cornstarch in a large bowl. Whisk thoroughly.
- 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 2.5cm squares.
- Toss the marshmallows into the mixture to prevent sticking.
Store in an airtight container for up to two weeks. You should note, because evaporated milk is a tan colour, 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 colour. They’re the perfect treat to share at your next soiree!
Recipe + photography by The Clever Carrot