Homemade Marshmallows

If I had had any idea how easy marshmallows were to make, I would have made them much sooner.  I just had the idea in my head that it would be a long, difficult process.  These weren't hard at all.  Now, they were time consuming and my arm got tired, but I also don't have a stand mixer.  If you have one, these would be no problem at all.

Now, it might be weird to make a batch of marshmallows all by themselves.  I made mine to go with chocolate ganache blocks to make hot chocolate on a stick to give as Christmas gifts (I'll post the recipe soon!).  These are supposed to keep for about 3 weeks in a air tight container.  They are fluffy and light and melted perfectly in a mug of hot chocolate. 

Homemade Marshmallows
Source: Alton Brown at Food Network

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 (I used flour instead)
• 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.

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.

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.

I used Christmas tree and star cookie cutters.  Cutting these out was fun - the marshmallows are very stretchy and soft so you can pull and shape them a little bit.

 

You can cut up all of the leftovers to keep to snack on!