I never realized you could make home made marshmallows until I watched Top Chef Just desserts. Even so, with the level of talent those chefs displayed I figured it must be sooo hard. Then one day I saw a blurb about Alton Brown making them and I figured he would make it so I understood and could do it. No guts, no glory!
So I downloaded his recipe, assembled the ingredients and off I went.
Level: Intermediate (easier if you have made candies before)
Prep time: 25 min
Recipe:
3 packets unflavored gelatin (a box hold 4 packets)
1 C cold ice water, divided
1 1/2 C granulated sugar
1 C light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 C confectioners sugar
1/4 C cornstarch
nonstick spray
Place gelatin and 1/2 C cold water into bowl of stand mixer
In a small saucepan, combine 1/2 C cold water, granulated sugar, corn syrup and salt. Over med-high heat, cook for 3-4 min covered. Uncover, attach candy thermometer to pan and continue to cook, stirring, until mixture reaches 240F. Immediately remove from heat.
Attach whisk attachment to mixer and turn on low. While running, slowly pour hot mixture down side of bowl into the gelatin mixture. Once added, increase the speed to high and whip until mixture is white, thick and sticky and lukewarm. Add the vanilla the last minute of mixing.
While the mixture is whipping, prepare 9x13 pan by spraying with nonstick spray and then coating with a mixture of 1/4 C confectioners sugar and 1/4 C cornstarch. Save remaining mixture for later use.
Pour the mixture into the pan using a lightly oiled spatula to spread evenly. Allow the pan to sit uncovered for at least 4 hours or overnight.
To cut, turn out onto a cutting board and cut into 1 inch squares using a pizza wheel dusted in confectioners sugar. Toss marshmallow with remaining conf. sugar/cornstarch mixture. Store in a sealed container for up to three weeks.
I bet my daughter (child 2) would gobble these up. She doesn't find anything too sweet!
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