- Yield: 6-8 servings
Special equipment: You will need a standard angel food cake pan or a small food-safe plastic pail that is about 6-inches tall and 5 inches in diameter across the top. If you use a pail, you will also need a 15-ounce food can (label removed and washed) that has not been opened. Using a container with a column in the middle allows the marshmallow to set properly.
- Nonstick cooking spray
- 2cups confectioners' sugar, plus 1/2 cup for the pan
- 1/4cup glucose syrup
- 10sheets gelatin
- 4 egg whites
- 1pinch table salt
- 2teaspoons vanilla extract
- 1/2cup cornstarch
- Hershey's chocolate bars
- Graham crackers
- Regular and mini marshmallows
1. Spray an angel food cake pan or a plastic pail and soup can with nonstick spray and set aside.
2. Combine 2 cups of the confectioners’ sugar, the glucose syrup, and 2⁄3 cup water in a large saucepan over medium-high heat. Cook, stirring, until the sugar is dissolved. Clip on a candy thermometer and cook until the mixture reaches 262F and becomes a pourable syrup.
3. Meanwhile, put the gelatin sheets in a bowl and cover with cold water. Let sit until softened. Once soft, squeeze out the excess water.
4. Combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment and beat until soft peaks are formed. With the mixer on low, add the gelatin, and then gradually add the sugar syrup mixture. Add the vanilla, increase the speed to high, and beat for 10 to 12 minutes or until the mixture is very stiff and just slightly warm.
5. Whisk the remaining 1⁄2 cup confectioners’ sugar and the cornstarch together in a small bowl. Coat the sides, bottom, and middle post of the cake pan or pail and soup can thoroughly. Reserve the leftover sugar mixture.
6. Spoon the marshmallow mixture into the prepared pan and sprinkle thoroughly with the leftover sugar mixture. Let sit uncovered at room temperature for 4 to 6 hours or until set.
7. Turn the giant marshmallow out of the pan onto a large serving platter. Using a kitchen torch, caramelize the surface until deep golden brown all over. Serve with chocolate bars, graham crackers, and marshmallows.
Recipe from The Big Dish: Recipes to Dazzle and Amaze from America’s Most Spectacular Restaurant by Barton G. Weiss (Rizzoli, 2014)