Sunday, January 4, 2009

Marshmallow Interlude

There is a TV series on the Food Network called "Good Eats."  I really like this show - mostly because it does a great job of describing the science and history behind recipies and how food works.  So....there was a show that inspired me to make a basic pantry staple - something I'd never considered making before - marshmallows!!  I have since talked about them to quite a few people...and shared them with anyone who visits us.  They are goooood.
It wasn't very difficult and the result is VERY tasty.  (It was worth the 15 minutes of noise from the KitchenAide and the strange gelatin smell...) I'm considering a batch with peppermint flavoring for use in hot chocolate...mmmmm.  And when I think about color and cutting out shapes - possibilities are endless!  

Here is the recipe - but if you see above I have linked to the original recipe on  I have included my personal modifications below.  Let me know if you try this out!  (It is messy...just be forewarned) Enjoy!

Homemade Marshmallows
3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups granulated sugar 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

  • 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, spread this mixture with a lightly oiled spatula and spread evenly in the pan (Kimberly's Note: This will be messy and sticky - and I found it easiest to spread as much as I could, then I poured the remaining confectioners' sugar mixture over the marshmellows and spread to the edges.) 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. (Kimberly's Note: I let this sit for about 6 hours before cutting.)

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. (Kimberly's Note: I made more confectioners' sugar mixture. I put it into a ziploc bag and put cut marshmellows into the bag and shook so the marshmallows wouldn't stick to one another.). 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.

1 comment:

  1. Corn syrup can't be bought in NZ. Which might hint at the differences between our two national cuisines.