11 December, 2014
Yields: About 100 pieces of 1″ squares
3 packages unflavored gelatin
1 cup ice cold water, divided
1¾ cups granulated sugar
1 cup light corn syrup
¼ teaspoon kosher salt
1 teaspoon real vanilla extract
¼ cup confectioners sugar
¼ cup cornstarch
Mix the gelatin with ½ cup of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.
In a 2 quart saucepan, combine the remaining ½ cup water, the granulated sugar, corn syrup and salt. On 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°, about 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the hot 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 (or other flavoring, if making a variation) during the last minute of whipping.
While the mixture is whipping, prepare the pans for either regular size marshmallows or miniature marshmallows, and perform the final instructions, as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13″ x 9″ 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″ squares using a pizza wheel or knife 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.
Combine the confectioners’ sugar and cornstarch in a small bowl. Line four half-sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
When ready, scoop the mixture into a piping bag fitted with a ½” round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1″ 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 ½” 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 1 week.
Once you have successfully made the base recipe, the possibilities for variations and different flavors are endless. Try adding peppermint oil for the holidays, or cocoa powder for chocolate lovers at the end, instead of vanilla. Make coffee marshmallows by adding some espresso powder to the gelatin soaking water.
If you buy gelatin in a canister, each .25 ounce envelope is equal to 1 tablespoon.
The pan matters or you may have an problem with discoloration. Use either a glass, ceramic, or non-stick (even though the pan may be “non-stick,” be sure to coat the pan with the powdered sugar mix).
If you fill the 9″ x 13″ pan and then cut accurate 1 inch squares, you would have 117 marshmallows. If you trim your edges or don’t spread all the way to the corners, you will of course have slightly less.
Adapted from a recipe shared by Alton Brown, on http://altonbrown.com/homemade-marshmallow-recipe