Believe the hype. Homemade marshmallows are incredible! The internet is full of bloggers telling you how amazing homemade marshmallows are, how they are so much better than store-bought marshmallows, and how they really are worth the effort. I am here to tell you that these things are all true. While I made a simple vanilla marshmallow, the candy can be flavored with any extract, making the flavor possibilities endless. We enjoyed eating these plain, toasted (my favorite), and dipped in chocolate topped with crushed candy canes. This recipe is easy to follow and yields great results. I did end up making a little bit of a mess, but it was well worth the clean-up!
HOMEMADE MARSHMALLOWS
From Alton Brown
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
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
DIRECTIONS
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. 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.
3. 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.
4. 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.
5. When ready, 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.
6. 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.
