I love marshmallows.
I honestly was surprised how easy they are to make. I had this made up notion that they were complicated and time consuming .I was very wrong. I started with simple plain marshmallows, but I see colors and flavors in my future.
This recipe was adapted by an amazing video posted by American Test Kitchen.
The key is fast working hands on skills !
1/2 cup cold water
3 packets gelatin
1/2 cup water
1/3 cup corn syrup
2 cups granulated sugar
1/4 tsp salt
2 tsps real vanilla extract( added later to mixer)
1/2 cup corn starch
1/2 cup confectioners sugar
Line a 9 x 13 inch pan with foil leave a few inches of foil to hangover the sides. Spray pan. Set aside. This will make your life so much easier to remove the marshmallow later.
In the stand mixing bowel pour cold water. sprinkle the gelatin packets on top. let it bloom for at least 15 mins.
In a medium saucepan,place water, salt , corn syrup and sugar. The key to this step is place the sugar in last and in the center of the pan. Bring to a boil over medium heat. Swirling the pan a few times before boiling point , don’t stir. This takes about 6-8 mins. Using a candy thermometer it should read 240 degrees.
When 15 mins is up attach the whisk to the mixer and on low speed break up the gelatin. Slowly add the sugar syrup. When all the syrup is added turn mixer on high. You will see the mixture start to expand and turn white and fluffy. This doesn’t mean its done . You wanna whisk for at least 15 mins. A few minutes before its ready add vanilla extract . spary a rubber spatula and quickly scrape marshmallow into prepared pan. don’t get lost trying to get every bit out of the mixer, you will lose precious time needed for the marshmallow already in the pan . Smooth the top. Set aside.
In a bowl prepare the corn starch and confectioners sugar. Sift a few tablespoons of this mixture on the top of marshmallows. Wrap in plastic being careful not to touch the marshmallows. Set aside over night . Dust a cutting board/ work space with a few tablespoons of the powder mixture. Spray a sharp knife. Remove plastic. Using the over lapped foil lift the marshmallows out of the pan and on to mixture. Remove foil and dust with a few more tablespoons of mixture. Cut the marshmallows lengthwise then across quickly. Add a few at a time to the remaining powder mixture and toss around . Place the coated marshmallows into a mesh strainer to get rid of the excess. Repeat this step. Store in a air tight container for up to 2 weeks .