If you have never made homemade marshmallows before, be sure to check out the photo tutorial with step-by-step instructions showing how to make marshmallows.
Prep Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
Yield: 1 9x13 pan
- 3 x 1/2 cup water
- 3 x 1 cup granulated sugar
- 3 x 2 tsp light corn syrup
- 3 x 1 tbsp unflavored powdered gelatin
- 3 x 1 large egg white, room temperature
- 2 x 2 tbsps unsweetened cocoa powder
- 1 tsp vanilla extract
- 12 oz Oreo cookies or similar chocolate sandwich cookies
- Candy thermometer
1. Prepare a 9 x 13 by lining it with cling wrap and spraying the inside with nonstick cooking spray. Crush the Oreo cookies in a plastic bag, or use a food processor to chop them into fine crumbs. You'll get the smoothest crumbs if you scrape out the cream filling first, but that is an optional step. Sprinkle some crumbs in the bottom of the pan until the cling wrap is covered with a thin layer of cookie crumbs.
2. This recipe requires each layer to be made separately, so begin by making the bottom chocolate layer. Place 1/4 cup of water in a small bowl and sprinkle 1 tbsp of gelatin on top. Whisk briefly to disperse the gelatin, then let it sit and absorb the water.
3. In a small saucepan, combine 1/4 cup of water, 2 tsp of light corn syrup, and 1 cup of granulated sugar over medium heat. Stir until the sugar melts, then insert a candy thermometer.
4. Continue to cook, without stirring, until the thermometer reaches 260 degrees F (126 C).
5. While you wait for the sugar syrup to heat up, place one of the room temperature egg whites in the bowl of a large stand mixer fitted with a whisk attachment. When the syrup gets near 250 F, start beating the egg white on medium-high speed, until it holds firm peaks. While you are heating the syrup and beating the egg whites, place the gelatin bowl in the microwave and heat it for 15 seconds, until it liquefies.
6. Once the sugar syrup is at 260 F, remove the pan from the heat and whisk in the gelatin mixture from the small bowl. Be sure to stir until the gelatin completely dissolves. Slowly and carefully stream the hot sugar syrup into the egg white as the mixer is running. Once all of the syrup is in, turn the mixer to high speed and beat it until the marshmallow is opaque and glossy and thick, about 5-10 minutes. When you lift the beater from the mixer, it should slowly drip back into the bowl in a thick ribbon.
7. Sift in 2 tablespoons of cocoa powder and turn the mixer back on for about 30 seconds to mix it in. Once incorporated, stop the mixer and scrape the chocolate marshmallow into the prepared pan. Smooth it into an even layer with a spatula or knife.
8. Wash your mixing bowl, saucepan, and tools, and make this recipe a second time. This time, instead of adding the cocoa powder, add the vanilla extract, and once it is ready, pour the vanilla layer directly on top of the chocolate layer and smooth it into an even layer.
9. Make this recipe a third time, following the original instructions for making chocolate marshmallows. Pour the chocolate onto the vanilla and smooth it into an even layer. This time, top the chocolate with an even coating of Oreo cookie crumbs. Leave the marshmallows to set for at least 3-4 hours or overnight.
10. Once the marshmallows are completely firm, remove them from the pan using the cling wrap as handles. You can cut them into squares using a large knife. If you would like to continue the cookie theme and cut them into circles, use a small cutter sprayed with nonstick cooking spray. It works best if you slowly twist it into the marshmallow, and clean it off periodically.
11. If you'd like, you can roll the sides of the cut marshmallows in the Oreo cookie crumbs. Store Oreo Marshmallows in an airtight container for 2-3 days. They will keep longer than this, but they start to taste stale within a few days, depending on the humidity levels of your house.