I was feeling very ambitious when I decided I was going to make homemade marshmallows. I even had to go out and buy a candy thermometer at Target because I had never had the need for one yet. I’m glad I tried because it was easier than I thought it would be and they are DELICIOUS!
What You’ll Need:
3 packages unflavored gelatin
1 cup ice cold water
1 ½ granulated sugar
1 cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup confectioners sugar
¼ cup cornstarch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
In a small saucepan, combine the remaining ½ cup of water, granulated sugar, corn syrup and salt. Place over medium heat, cover and allow to cook for 3-4 minutes.
Uncover and clip the candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 240 degrees F. Once it reaches temperature, immediately remove from heat.
Turn the mixer(with a whisk attachment) on low speed and SLOWLY pour the sugar syrup down the side of the bowl while running into the gelatin mixture.
Once all is added, increase speed to high. Continue to whip until the mixture becomes very thick and is lukewarm temperature, about 12-15 minutes.
Add vanilla during the last minute of whipping. While the mixture is whipping, prepare the pan.
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.
For miniature marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Recipe courtesy of Alton Brown