Marshmallow

Alton Brown.

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

Directions

• 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.

  3. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.

  4. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.

  5. Once the mixture reaches this temperature, immediately remove from the heat.

  6. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

  7. Once you have added all of the syrup, increase the speed to high.

  8. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.

  9. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

• 1. Combine the confectioners' sugar and cornstarch in a small bowl.

  2. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray.

  3. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan.

  4. Return the remaining mixture to the bowl for later use.

  5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan.

  6. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.

  7. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

  8. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture.

  9. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.

  10. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

• 1. Combine the confectioners' sugar and cornstarch in a small bowl.

  2. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

  3. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip.

  4. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip.

  5. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover.

  6. Let the strips set for 4 hours or up to overnight.

  7. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture.

  8. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

http://www.seriouseats.com/2010/12/how-to-make-marshmallows.html

http://www.davidlebovitz.com/marshmallow-recipe-candymaking/

Marshmallows (25-50)

• 2 envelopes (17g) powdered gelatin or 17g sheet gelatin (8 to 10 sheets)

• 1/2 cup (125ml) + 1/3 cup (80ml) cold water

• 1 cup (200g) sugar

• 1/3 cup (100g) light corn syrup

• 4 large egg whites (1/2 cup, 110g), at room temperature

• pinch of salt

• 2 teaspoons vanilla extract or 1 teaspoon vanilla paste

• Marshmallow Mix (One part corn starch (or potato starch), one part powdered sugar (about 1 cup, 140g, each))

Method:

1. In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.

2. In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over medium-to-high heat.

3. (Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses).

4. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

5. When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

6. When the syrup reaches 245ºF (118ºC), while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.

7. Scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it).

8. Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.

9. Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture. (I use a sifter to do this.) Make sure there are absolutely no bare spots.

10. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

11. Put about 1 cup (140g) of the marshmallow mixture into a large bowl.

12. Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

13. Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool, as shown in the post.

Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container.