HOMEMADE MARSHMALLOWS

I’ve always been a bit curious on how to do these and saw a food network episode that made it look pretty simple.. so I gave it a whirl. very easy. VERY. Don’t let all the words fool you into thinking this is difficult by any means. Alton Brown’s recipe was very thorough and well explained. Enjoy!

 

the pictures are actually my marshmallows.. so fun!  now that I have a tub of marshmallows .. what in the world do I do with them?!!

For future reference.. I thought it would be good to dip these in those melted color chocolate chip thingys and of course sprinkles and then bag them with a bow for favors or gifts.  You could flavor any way you wish…. also cut any way you wish – so you could use cookie cutters and tie into any season… food coloring would also be easy to incorporate to this recipe… possibilities are endless.

Homemade Marshmallows: Alton Brown’s Recipe

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 (or whatever extract you like)
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• Nonstick spray

Directions

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. 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.

For regular marshmallows:

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. 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

instead of dusting this one with powdered sugar/cornstarch combo.. i used chocolate chips.. why not :)!