marshed mallows
This is a treat I think I first found through Alton Brown’s Good Eats show. Well, I knew what marshmallows were before that, but this is the recipe that got me interested in making my own. My favorite has been a “gingerbread” flavored version… but I don’t recall where the substitutions for that came from.
I also really like these dipped in chocolate, they make for great treats and a nice holiday gift. I didn’t get any pics while making these, but you can see how they turned out after dipping in chocolate…
If you want to do the gingerbread version, my substitutions are in the notes. For chocolate dipped, I used about 1-1/2 tsp to each cup of chocolate chips, or find those meltaway chocolates or chocolate bark. Or… enjoy all on their own. And while the stand mixer is mentioned in the recipe, I used a hand mixer, they might just not get quite as airy as if you have a nice strong stand mixer… but they’re still much better tasting than store bought.
I also don’t have a candy thermometer, but I was able to suspend my probe thermometer so it wasn’t touching the bottom and then used my instant read to confirm once it got close to 230°F.
marshed mallows
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, or use a hand mixer with a large bowl.
- Mix 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. Keep the remaining mixture to the bowl for later use.
- 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° 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 and whip just long enough to combine.
- 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.
notes
- For Gingerbread Flavored: Substitute 1/4 cup molasses for 1/4 cup of the water in saucepan, substitute 1/2 the white sugar with brown sugar, and substitute dark corn syrup for the light corn syrup (if desired). Before blooming the gelatin, mix in 1-1/2 tsp ground ginger, 1 tsp ground cinnamon and 1/4 tsp ground cloves.
- Try other additions, mint extract and mini-chocolate chips stirred in. Use a pastry bag to squeeze out a “rope” and cut into mini-marshmallows, or use candy molds to make other shapes.
