marshmallows
dessert | candy marshmallow7 tsp. gelatin powder (3 packets of Knox gelatine)
1/2 cup water
- mix thoroughly in stand mixer bowl
- set aside while making sugar syrup
12 oz. white sugar
1 cup corn syrup
1/2 cup water
- mix in a saucepan and bring to a boil
- cover pan and lower heat for 2 minutes so the condensation will dissolve sugar crystals on the sides of the pan (brush down with wet pastry brush if not completely dissolved)
- continue heating until the sugar syrup reaches 240°F, then immediately remove from heat
gelatin mixture
sugar syrup
1/4 tsp. of salt
1 tsp. vanilla extract
- while stand mixer is running, pour sugar syrup down side of bowl into gelatin mixture
- add salt and increase speed to high until the mixture doubles in volume, about 12-15 minutes
- add vanilla and mix for 1 minute
1 Tbsp. butter
1/4 cup powdered sugar
1/4 cup corn starch
- grease 8x8 pan with butter
- sift half of powdered sugar and corn starch into the pan and shake to completely coat
- reserve rest of sugar and corn starch mixture to top the marshmallows
- pour the marshmallow mixture into the pan and dust with remaining sugar and corn starch
- allow to sit uncovered for 4 hours
- turn out onto a dusted board and cut into 1” cubes, dusting with remaining sugar and corn starch mixture
source: https://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe-1953933
6/8/23: Made this recipe to top smore pies, with the following modifications:
- divided recipe by 2/3 to make slightly less marshmallow
- used clear candi syrup instead of corn syrup
The result was fine but a little too tough.
For next time:
- Just make candi syrup (2 cups sugar, 1/2 cup water, 1/8 tsp. cream of tartar) and don’t heat above 220°F.