This recipe for homemade marshmallows is all over Pinterest this time of year, but I took the recipe from Alton Brown’s recipe on The Food Network. The only thing I omitted was dusting them with a cornstarch and powdered sugar mixture as I only used the powdered sugar.
It seems a bit labor intensive to make when you first read through the recipe with the use of a candy thermometer and all, but they’re really not. Once your pan is prepared and the syrup mixture boils, it comes together fast. But, Tom Petty was right… the waiting is the hardest part.
I made my marshmallows smaller so I was able to get three small plates piled high with them. Add them to the DF hot cocoa mix and it’s a all over except the fire and cozy pajamas. They are sweet, but not sickeningly sweet. I’m pretty sure you’ll love them.
*Note: You need a stand mixer to make these. A regular hand mixer will not work.
3 packages – unflavored gelatin
1 cup- ice cold water, divided
1 and 1/2 cups- granulated sugar (I used sugar in the raw and they turned out just as good)
1 cup -light corn syrup
1/4 teaspoon- salt
1 teaspoon- vanilla extract
1/4 cup – confectioner’s sugar
1/4 cup – cornstarch (I omitted this and nothing stuck together)
Place your gelatin in the mixing bowl with 1/2 cup cold water and let sit for 5 minutes until it blooms. Attach your whisk attachment.
Meanwhile, in a smaller sauce pan combine your granulated sugar, 1/2 cup cold water, salt and syrup and bring to a boil on medium heat. Allow to cook for 3-4 minutes covered.
Uncover, and clip the thermometer on the side of the pan. Cook until thermometer says 240 degrees (if using an electric stovetop like mine, your thermometer may not go up to 240, so just make sure to cook for 7-8 minutes total.
Remove from heat and with your bowl and whisk attachment in place, turn the mixer on low while pouring the hot syrup in and down the side of the bowl, (not directly on the whisk.)
Once you’ve added all the syrup, turn the mixer to high and let it whisk for 15 minutes.
Add your vanilla extract near the last two minutes (again, down the side of the bowl and not into the whisk or you will make a mess.)
During this 15 minute period, spray a cake pan with non-stick spray and them coat with powdered sugar.
When 15 minutes is up, you will have a big, white, fluffy, sticky, batter to pour in your prepared cake pan. Work quick and spread out with a spatula to smooth top.
Sprinkle top with powder sugar.
Allow to sit for at least 4 hours, overnight is best. Do not cover.
When ready, flip marshmallows out onto a powder sugared surface. (Mine slipped right out.)
Sprinkle the top (that was the bottom) with more powdered sugar.
Cut into small to medium sized pieces with either a pizza wheel or I used a pastry cutter.
Pour powdered sugar into a bowl and toss them in the mix to make sure all sides were coated well and no longer sticking to one another.
Put into an air tight container for up to 3 weeks.