Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sugar-Coated Marshmallows
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- Level: Intermediate
- Total: 4 hr 30 min
- Active: 30 min
- Yield: 16 large marshmallows
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 206
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 0 g
- Sugar
- 46 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 41 mg
Homemade marshmallows are easier than you think—and so much better than store-bought. Rolling them in coarse sugar adds sparkle and a delicate crunch, making them perfect for a festive treat or alongside a cozy cup of cocoa. Kids will love helping with the sugary coating, and these pillowy sweets are sure to impress. They’re oversized for extra indulgence, but you can cut them into any shape or size you like for a fun, custom touch.
- Level: Intermediate
- Total: 4 hr 30 min
- Active: 30 min
- Yield: 16 large marshmallows
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 206
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 0 g
- Sugar
- 46 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 41 mg
Ingredients
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Directions
- Spray a glass or ceramic 8-inch square baking dish with cooking spray; wipe out any excess. Combine 1 teaspoon each confectioners’ sugar and cornstarch in a fine-mesh strainer and dust evenly over the bottom of the dish. Sprinkle the bottom evenly with 2 tablespoons of the coarse sugar. Set aside.
- Pour 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. Let bloom while you make the sugar mixture.
- Combine the granulated sugar, corn syrup, salt and remaining 1/4 cup water in a medium saucepan over medium heat. Bring to a boil and swirl the pan once or twice after the sugar begins to dissolve. Continue to simmer, swirling the pan occasionally but not stirring, until the mixture reaches 240 degrees F on a candy thermometer, 5 to 6 minutes.
- Turn the mixer on low to loosen up the gelatin mixture. While the mixer runs, slowly and carefully drizzle the hot sugar syrup into the gelatin. Increase the mixer speed to high and beat until the mixture is bright white, voluminous and very thick, about 10 minutes. Add the vanilla and whisk to combine. Using a rubber spatula coated with cooking spray, spread the mixture in the prepared baking dish. Wet your hands and use your palms to even out the top. Sprinkle with 1/4 cup coarse sugar. Combine the remaining 1 teaspoon each confectioners’ sugar and cornstarch in the strainer and sift over the marshmallows. Cover with a baking sheet and let the marshmallows sit at room temperature until set, at least 4 hours or up to overnight.
- Line a baking sheet with parchment paper. Lightly dust the parchment with equal parts confectioners’ sugar and cornstarch (just enough so the marshmallows don’t stick). Sprinkle the remaining 1/4 cup coarse sugar on the parchment in an even layer. Turn out the marshmallows onto a cutting board. Use a lightly greased knife to cut into a 4-by-4 grid, making 16 marshmallows. Roll the marshmallows one by one in the coarse sugar on the baking sheet, coating all the sides evenly and adding more coarse sugar to the baking sheet as needed.
