How to make Homemade Marshmallows

Two things I can’t resist, reviewing books and buying them especially when they are cookbooks! That’s why I consider not resisting buying them to be my weakest point! Thanks God I’m living far far away from the USA, and the process to get them makes me think twice before buying one. However, today I couldn’t resist to spend the whole day roaming between cooking tips to dessert books and from making ice creams steps to baking techniques.

I always thought that you have to be an expert cook to master making homemade marshmallows. I also didn’t have the courage to try it. Finally, I decided to do it today, after all the hesitation which I won’t conceal anymore. I even told myself “If I get marshmallows that tastes exactly as marshmallow then that will be big prove that I can do any recipe in the world!”

And here is the big surprise after my success in making marshmallows, whenever I tell anyone “I made marshmallows!” a very long silence, but wait a moment .. I can see a big wow on their faces and I can it is crystal clear. What I understand later, is that this long gesture was because they didn’t understand what I meant at the beginning! And I discovered that I’m not the only one who believed that marshmallows are difficult to make. After this success, I gain 90% if my courage in cooking, and now I want to do more complicated dishes and recipes.

How to make Homemade Marshmallows

Adapted from Food Network.com. By Alton Brown, Yields to approximately 9 dozens.

Shopping List

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

Making Marshmallows

1/4 cup confectioners’ sugar 1/4 cup cornstarch 13 by 9-inch metal baking pan nonstick cooking spray	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.
3 packages unflavored gelatin 1/2 cup ice cold water	In a big mixing bowl, place gelatin, and mix with 1/2 cup of the cold water using a stand mixer. Have the whisk attachment standing by.
1/2 cup ice cold water 12 ounces granulated sugar, approximately 1 1/2 cups 1 cup light corn syrup 1/4 teaspoon kosher salt Candy thermometer	In a big saucepan combine the remaining 1/2 cup of cold 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. This will approximately take 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
1 teaspoon vanilla extract Electric mixer	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(you can touch the outer surface of the mixing bowl to check how hot is the mixture), approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows.
	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.
pizza wheel	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.

*confectioners’ sugar: is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking.

enjoy with love,

Maryam

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Tagged as: corn syrup, gelatin, sugar