Jan 18
Homemade Marshmallows2 Comments

These were seriously one of the coolest things I have ever made. Who knew making marshmallows at home was so easy and not to mention delicious! It is amazing how in a few minutes sugary syrup and gelatin transform into fluff right before your very eyes. I wanted to try this recipe since I have been craving hot chocolate non-stop because of these frigid days we have been blessed with. It was also suggested in my recent edition of the Food Network magazine, so I headed there for the recipe by Alton Brown. My sister Laura slept over on Saturday so she served as my assistant.
After these were all cut up and I tried them, I was so impressed by their outcome, I ran up the stairs with a bag of marshmallows for Blair. As he is eating one, he casually mentions how he ate a whole bag of marshmallows as a child and that he hasn’t liked them since! So who wants to lend me their fire pit so I can have a party to roast marshmallows because we’ve got plenty in this household.

Recipe by Alton Brown
What you’ll need:
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Nonstick spray

What you’ll do:

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. (For me this took way longer) Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

To prepare the pan:
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. (I sprayed a spatula with cooking spray) Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Print Friendly
This entry was posted in dessert. Bookmark the permalink.

2 Responses to Homemade Marshmallows

  1. cathleen says:

    Mike just polished off a 1/2 dozen and a cup of hot cocoa

  2. Krissy says:

    I wonder where Grayson gets it from!

Leave a Reply

Your email address will not be published. Required fields are marked *