Homemade Marshmallows
Alton Brown's recipe for homemade marshmallows, written in my own words.
Equipment
- Stand mixer
- Candy/fry thermometer
Ingredients
- 3 packages unflavored gelatin
- 1 cup cold water
- 1 ½ cups pure cane sugar
- 1 cup light corn syrup
- ¼ tsp kosher salt
- 1 tsp extract of your choice like vanilla
- ¼ cup powdered sugar
- ¼ cup corn starch
- non stick cooking spray
Instructions
- Open the packets of the gelatin and pour into your stand mixer bowl.
- Add ½ cup of cold water
- Add the other ½ cup of cold water to a tall sided sauce pan along with the sugar, corn syrup, and kosher salt. Make sure you use a pot you have a lid for.
- Put the pot over medium high heat and slap on the lid. Cook for 3 to 4 minutes.
- Remove the lid and carefully add your candy thermometer. The mixture will be very hot, so take your time and practice safety.
- Cook until the temperature hits 240 degrees. This should take between 6-8 minutes. Immediately remove the pan from the heat, being careful not to splash the mixture.
- Turn your mixer onto it's lowest setting to mix together the gelatin and water. Slowly add the sugar mixture from the pot into the mixer bowl while it's running.
- Once you have add all the syrup, give it a few seconds, then turn the mixer up to high speed.
- Keep at high speed for 12 to 15 minutes until the mixture is thick and the bowl feels lukewarm, not hot.
- While the mixer is working, spray a baking pan with non stick spray. I recommend something in the 13x9 size. Mix the powdered sugar and corn starch in a bowl and dust over top the pan. Save some for the marshmallows themselves.
- Add in your extract in the last minute.
- As fast as you can pour the mixture from the stand mixer into the pan. You can use a spatula sprayed with oil to help get as much out as you can.
- Smooth it out the best you and dust with the powdered sugar/corn starch.
- Allow 4-5 hours for marshmallows to cool and firm up.
- Dust with more sugar/corn starch and slice into pieces.