This is Alton Brown's recipe for homemade marshmallows, which Cheri used for Evie's wedding. These were my favorite part of the Hot Chocolate Bar. They were absolutely delicious, even all by themselves...and melting into the hot cocoa, they were heavenly!
(One deviation from the original Food Network recipe: she finished them on a cookie sheet to have more surface area and thus smaller marshmallows. The original, as indicated below, calls for a 13x9, which makes a bigger marshmallow... and I’m told by reliable sources that they toast nicely.)
Ingredients
3 packages unflavored gelatin
1 C. ice cold water, divided
12 oz. granulated sugar (appx. 1 1/2 C.)
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
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 C. of the water. Have the whisk attachment standing by.
In a small saucepan, combine the remaining 1/2 C. water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and allow to cook for 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240 degrees, approximately 7-8 minutes. Once the mixture reaches this temperature, immediately remove from 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 12-15 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 the cornstarch in a small bowl. Lightly spray a 13x9-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/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.
For miniature marshmallows:
The original recipe gives directions for some other method for making the marshmallows miniature, but Cheri simply followed the above procedure except she used cookie sheets to make the marshmallows thinner, and she cut them smaller at the end.
(One deviation from the original Food Network recipe: she finished them on a cookie sheet to have more surface area and thus smaller marshmallows. The original, as indicated below, calls for a 13x9, which makes a bigger marshmallow... and I’m told by reliable sources that they toast nicely.)
Ingredients
3 packages unflavored gelatin
1 C. ice cold water, divided
12 oz. granulated sugar (appx. 1 1/2 C.)
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
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 C. of the water. Have the whisk attachment standing by.
In a small saucepan, combine the remaining 1/2 C. water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and allow to cook for 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240 degrees, approximately 7-8 minutes. Once the mixture reaches this temperature, immediately remove from 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 12-15 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 the cornstarch in a small bowl. Lightly spray a 13x9-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/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.
For miniature marshmallows:
The original recipe gives directions for some other method for making the marshmallows miniature, but Cheri simply followed the above procedure except she used cookie sheets to make the marshmallows thinner, and she cut them smaller at the end.
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