For those of you thinking this might be too hard….don't worry, it's not too hard, and the results are amazing. You probably have all the ingredients on hand already. My son thinks they are some fluffy-goodness candy.
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| Whip until thick. |
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| Let set, uncovered, for four hours or overnight. |
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| Enjoy! |
So here is the recipe. (It makes at least 9 dozen of these medium-sized marshmallows).
Homemade Marshmallows
(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
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.
