When I FINALLY tried Alton Brown’s marshmallow recipe, I was floored. FLOORED! It was easy. And it didn’t work, because I am at a MUCh higher altitude than he is, and it was during a period with high relative humidity. So, I had to modify them, and this is what I came up with.
It also happened to be right around Christmas, and so I incorporated some very Christmassy flavors. I just want you to know that you could do just about anything with these, including making them savory, and you’ll have the most amazing marshmallows you’ve ever had. You’ll never buy them from the store again, I promise.
A few of the flavors I made:
Like I said, you could do anything with these. The cherry ones were perfect for hot chocolate, and amazing for winter s’mores. Let me know what you made in the comments, and tag me in your instagram. Directions in the recipe.
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Easy Homemade Marshmallows
- 3 Packages Unflavored Gelatin
- 1 C. Cold Water
- 1 C. Light Corn Syrup
- 1 ½ C. Granulated Sugar
- 1 Tbsp. Vanilla
- ¼ tsp. Kosher Salt
- ¼ C. Cornstarch
- ¼ C. Confectioner’s Sugar
- 1/4 C Cocoa Powder Add to gelatin during blooming process
- Combine cornstarch and confectioner’s sugar and set aside.
- In a heat-resistant mixing bowl, stir together gelatin and ½ C cold water (+ cocoa powder if you're making chocolate marshmallows)
- In a saucepan, combine ½ C. water, corn syrup, sugar, and salt. Cover and let sit for 3-4 minutes on medium-high heat (8 on the dial).
- Uncover and put candy thermometer on side of pan. Bring to 240°F (116°C, around 8 minutes).
- While the candy is coming to temp, lightly grease a 9x9 or 9x13 baking pan and “flour” with the cornstarch and confectioner’s sugar. Tap the pan, and put the extra back into the bowl for later use.
- Remove from heat and slowly whisk into bloomed gelatin in heat-resistant bowl.
- Using hand or stand mixer, mix on high for 6-8 minutes, or until lukewarm. They will get fluffier and turn lighter as time progresses.
- Add vanilla during the final minute.
- Grease a rubber spatula, and gently spread into pan
- Sprinkle remaining sugar/cornstarch mixture on top, and let sit on the counter for 4-5 hours (or overnight)
- After set, pull out onto a cutting board, and cut into squares. (I use a pizza cutter)
- Store in an airtight container.