Homemade Marshmallows

Alton Brown

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Puff the Magic Mallow

Picture of Homemade Marshmallows Recipe 3 Videos | Photo: Homemade Marshmallows Recipe
Rated 5 stars out of 5
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Total Time:
4 hr 45 min
Prep
35 min
Inactive
4 hr 0 min
Cook
10 min
Yield:
approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Level:
Intermediate
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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

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

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, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

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, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

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.

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.

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.

For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

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

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Newest Ratings and Reviews

Read all 230 reviews

  • on January 27, 2012

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    I made this recipe with my niece and it was a hit with my family. We sifted about a 1/4 cup of cocoa powder to the marshmallow batter just after we added the vanilla and also added cocoa powder to the icing sugar / cornstarch coating for chocolate marshmellows. For coconut marshmallows, we the coated the marshmellow base with toasted coconut. This is certainly a good go to fun recipe to make - thanks Alton!

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  • on January 23, 2012

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    These are really good ! I used 1 tablespoon vanilla and only dusted with powdered sugar and not the powder sugar/cornstarch mix. Ive never eaten homemade marshmallows before and I wont buy them at store anymore..No way !

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  • on January 22, 2012

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    These were delicious. Don't be intimidated by all the steps, as long as you follow everything correctly it isn't difficult anwithal be worth it!!I used two and a half tablespoons of vanilla like others suggested and it was perfect. My mixer ( kitchen aid did just fine however it was quite warm by the end, i also only had to mix for 12 minutes not 13. A warning though when you add the vanilla the last minuet the mixer goes a little crazy but don't worry nothing spills or flies out. Just warning because it freaked me out. Also the marshmallows set quick so work fast when spreading them In the pan.I have never been a huge fan of eating marshmellows just by themselves but these are the best ones I have ever tasted!!! I can't stop eating them, I am going to try dipping them in chocolate next!

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