Homemade Marshmallow Recipe

From Alton Brown

With the cold weather upon us I decided to attempt Homemade Marshmallows for Hot Chocolate and for a gift for some of my neighbors.

Ingredients

  • 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
  • 3 teaspoons vanilla extract (or other flavor as desired-peppermint would be awesome!)
  • Food Coloring if desired
  • 1/4 cup confectioners' sugar (or more!)
  • 1/4 cup cornstarch
  • Nonstick spray

Directions

Place the 3 packets of gelatin and 1/2 cup of ice water into a stand mixer with a whisk attachment. In a small saucepan combine 1/2 cup water, granulated sugar, corn syrup and salt. Cook over medium high heat, uncovered with a candy thermometer either clipped to the pan or I used it to stir the mixture. cook the mixture until  it reaches 240F, ~ 7 to 8 minutes then remove from heat.
With the mixer on low speed 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 and whip the mixture until it becomes very thick and is lukewarm, ~ 12 to 15 minutes. Add the vanilla/favoring at the end of whipping.
For the pans: Combine the confectioners' sugar and cornstarch in a small bowl or sifter. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with some 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.




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