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For the record, I have for most of my life never been a marshmallow fan, except in hot chocolate, of course.  (This would be linked to an unfortunate childhood incident involving an unearthly amount of marshmallows and Dr. Pepper, of which I am also not a fan, that I will definitely not go into the details of here.)  I’ve heard homemade marshmallows are so much better, so I just had to know what all the fuss was about.  Plus, I’m going to need marshmallows for something I’m going to make in the near future.  Stay tuned for that one!

Homemade Marshmallows (recipe from Alton Brown)

  • 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

Lightly spray a 13×9 metal or glass pan with nonstick cooking spray.  Mix together the confectioners’ sugar and cornstarch in a bowl and add it to the pan.  Move it around to completely coat the bottom and sides of the pan.  Return the remaining mixture to the bowl for later use.

Place the gelatin and a 1/2 cup of water in a mixing bowl and set aside.  Have a 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. 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.

Pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. 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.

Just like that!  But I have to say that I did all this without a standing mixer and without a candy thermometer….I know, I’m crazy.  I knew from the beginning that this was going to be really great or a complete disaster.  Luckily, it was really great!

Then you must make hot chocolate in which to put said gooey, fluffy morsels.

Isn’t it pretty when they get all melt-y?

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