Or whatever you want to call them!
About every other night . . .
My sweet husband takes a long skewer and toasts Marshmallows on top of the stove.
He does a miraculous job!
They are beautiful, golden, toasted to perfection works of art.
Today . . . I decided I was going to try making Homemade Marshmallows.
I decided on a recipe by Alton Brown . . . his science always seems to work.
I went just a step further.
Vanilla Marshmallows dipped in Warm Caramel and White Chocolate,
then . . . rolled in Toasted Coconut.
Vanilla Marshmallows dipped in White Chocolate and rolled in Toasted Almonds.
Vanilla Marshmallows dipped in Caramel & White Chocolate and rolled in Sprinkles.
These would be great for St. Patrick’s Day or Easter with Brightly colored Sprinkles.
Milk or Dark chocolate would also be yummy, I just didn’t have any lurking around.
Run into your kitchen and will whip a batch up together.
You’ll need: gelatin, cold water, sugar, corn syrup, salt, vanilla or other flavoring, cornstarch & confectioners sugar for coating.
Start by placing the gelatin into the bowl of a stand mixer along with 1/2 cup of the cold water. Let it sit there while you prepare the syrup mixture.
Have the whisk attachment standing by for good luck!
In a small saucepan combine the remaining 1/2 cup of water, granulated sugar, corn syrup and the salt.
Stir well until combined and them place the lid on the pan. Allow to cook covered for 3 to 4 minutes. Uncover and clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees. (Softball stage) This will take 7 to 8 minutes. Look at the thermometer . . . It’s almost there. My thermometer is almost dead on.
They won’t take you more than 10 minutes to make.
Just Click on the picture to find out how to create them.
Alton Brown’s recipe.
- 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
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, 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.
For miniature marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch 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 1/2 inch 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 a week.