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Homemade Marshmallows

Alton Brown
Fluffy and sweet homemade marshmallows -- they're easier to make that you'd think!
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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
  • Nonstick spray

Instructions
 

  • 1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  • 2. 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 {the soft ball stage}, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  • 3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup 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 10-12. Add vanilla and whip for one additional minute.
  • 4. While the mixture is whipping, 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.
  • 5. When ready, pour the mixture into the prepared pan. Use an offset spatula that has been sprayed with nonstick spray to spread the top as evenly as possible. {If you're having trouble getting it even, you can spray your hands with nonstick spray and pat it down that way.} 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.
  • 6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza cutter that has been sprayed with nonstick spray. 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.
  • Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html?oc=linkback