HOMEMADE MARSHMALLOWS
Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 4h45m
Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
HOMEMADE MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h30m
Yield 20 to 40 marshmallows
Number Of Ingredients 6
Steps:
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
- With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.
- Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.
HOMEMADE MARSHMALLOWS 2.0
Provided by Alton Brown
Categories dessert
Time 3h45m
Yield 2 dozen large marshmallows or lots of minis
Number Of Ingredients 9
Steps:
- Sift the cornstarch and confectioners' sugar together into a medium bowl.
- Place a 9-by-13-inch metal baking pan over a clean kitchen towel and lube generously with nonstick spray. Then, thoroughly dust with one-third of the cornstarch-sugar mixture, tapping and angling the pan to ensure complete coverage all the way up the sides. Return any excess mixture to the bowl for later use. Set pan aside.
- Pour 1/2 cup of water into your mixer's work bowl and sprinkle the gelatin over the water. Leave to bloom for 5 minutes. If after 5 minutes you still see dry gelatin, drizzle on just enough additional water to moisten, then set aside for another two minutes. Go ahead and install the bowl onto the mixer and attach the whisk.
- Meanwhile, combine 1/2 cup water, the granulated sugar, corn syrup, and salt in a 2-quart saucepan. Place over medium-high heat, cover, and cook until the mixture begins to simmer around the edges of the pot, about 4 minutes. (Yes, you'll have to peek occasionally under the lid.) Uncover and continue to cook, without stirring, until the mixture reaches 240 degrees F, approximately 8 more minutes. If you notice sugar crystals forming on the sides of the pot, use a wet pastry brush to wash down the crystals. When the syrup reaches 240 degrees F, immediately remove from the heat.
- Turn the mixer to low and SLOWLY and CAREFULLY pour the hot syrup down the side of the bowl into the gelatin mixture. Do not pour it directly onto the whisk. Once you have added all of the syrup, gradually increase the speed to high and continue whipping until the mixture increases several times in volume, thickens, and the bowl feels just warm to the touch, 13 to 14 minutes in my kitchen. Then, with the mixer still running, add the vanilla and continue beating for another 30 seconds to incorporate. Reduce the speed to stir and gradually lift the mixer head to dislodge most of the marshmallow from the whisk. Turn the mixer off.
- Quickly transfer your new fluff to the prepared pan, using a spatula lubed with nonstick spray to spread it evenly. The marshmallow will set up quickly, so don't dawdle. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover and allow the marshmallow to sit uncovered for at least 3 hours or, better yet, overnight.
- Loosen the marshmallow from the sides of the pan using a small spatula or butter knife. Turn the marshmallow out onto a cutting board and dust with a little more of the sugar-cornstarch mixture. Cut into squares using a pizza cutter or sharp knife rubbed with oil. I usually get 24 big marshmallows, but you can also cut smaller cubes for "mini" marshmallows that are perfect for hot cocoa. Once cut, lightly dust all sides of each marshmallow with the additional cornstarch-sugar mixture. Consume right away or store in an airtight container for weeks, if not months.
MARSHMALLOWS
Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate
Provided by Miriam Nice
Categories Snack, Treat
Time 30m
Yield Makes around 50 chunky marshmallows
Number Of Ingredients 8
Steps:
- Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
- Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
- Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
- Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
- Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
- Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.
Nutrition Facts : Calories 73 calories, Fat 0.1 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
HOMEMADE VANILLA MARSHMALLOWS
My husband Dale's grandmother fixed these fluffy marshmallows only for special occasions. Since she had no electric mixer, beating the ingredients by hand for 30 minutes was a labor of love. Now, Dale makes them. They're delicious!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 8 dozen.
Number Of Ingredients 7
Steps:
- Generously dust a 13x9-in. pan with confectioners' sugar. In a large bowl, sprinkle gelatin over 3/4 cup cold water., In a large heavy saucepan, combine sugar, salt and remaining water. Bring to a boil over medium heat, stirring occasionally. Cook, covered, 3 minutes. Uncover; cook, without stirring, over medium-high heat until a candy thermometer reads 248° (firm-ball stage). Slowly add to gelatin mixture, beating on low speed until incorporated. Add vanilla; beat on medium until thick and doubled in volume, about 10 minutes., Spread into prepared pan. Let stand, covered, at room temperature 6 hours or overnight., Using a knife coated with cooking spray, cut into 1-in. squares. Roll in coconut, pecans or additional confectioners' sugar. Store in airtight containers in a cool, dry place.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
More about "homemade marshmallows 20 recipes"
20+ HOMEMADE MARSHMALLOW RECIPES - HOME …
From homecookingmemories.com
Estimated Reading Time 6 mins
HOW TO MAKE MARSHMALLOWS: THE BEST, EASY RECIPE
From epicurious.com
HOMEMADE MARSHMALLOWS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE MARSHMALLOW RECIPES
From allrecipes.com
20 EASY MARSHMALLOW RECIPES - WAYS TO USE …
HOW TO MAKE MARSHMALLOWS (TIPS AND TRICKS FOR …
From theflavorbender.com
PERFECT CHOCOLATE MARSHMALLOWS RECIPE - THE FLAVOR …
From theflavorbender.com
THE BEST HOMEMADE MARSHMALLOW RECIPE - TWO SISTERS
From twosisterscrafting.com
HOMEMADE MARSHMALLOWS - PREPPY KITCHEN
From preppykitchen.com
BEST HOMEMADE MARSHMALLOWS RECIPE - HOW TO MAKE …
From thepioneerwoman.com
5/5 (1)Servings 25Cuisine AmericanTotal Time 8 hrs 40 mins
- Step 1Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar.
- Step 2Sprinkle the gelatin over 1/2 cup of the cold water in the bowl of a stand mixer fitted with a whisk attachment; whisk to combine. Let stand to "bloom" the gelatin (ie.
- Step 3Meanwhile, combine the sugar, corn syrup, salt, and the remaining 1/2 cup water in a small saucepan. Cook over medium-high, stirring often until the sugar is dissolved, about 3 minutes.
- Step 4Immediately, turn the mixer to medium-low speed and carefully drizzle in the hot syrup. Once all of the syrup is combined, gradually increase the mixer speed to high, and beat until the mixture is very thick and fluffy, 10 to 12 minutes.
- Step 5Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Dust the top heavily with powdered sugar. Let stand, uncovered, at room temperature, overnight.
20 HOMEMADE MARSHMALLOW RECIPES YOU NEED IN YOUR …
From brit.co
- Caramel Speculaas Marshmallows: Caramel and cookie butter. Does it get any better than that? Regardless, this combo sets the bar quite high. (via Crumbs + Corkscrews)
- Homemade Chocolate Marshmallows: Chocoholics will LOVE adding a few of these ‘mallows to their next mugful of hot cocoa. (via She Bakes Here)
- Key Lime Pie Marshmallows: Rolled in crumbles of toasted coconut or graham cracker, all the flavors of the classic pie are packed into one bite. (via Baking a Moment)
- Creme de Menthe Marshmallows: We’ve known for some time now that booze and gelatin are a wonderful pair (hello, Jello shots). These minty marshmallows are no exception.
- Pomegranate and Cranberry Marshmallows: You don’t even need to add food coloring to create the blushing hue of these sweet-tart candies. (via Food Nouveau)
BAREFOOT CONTESSA | HOMEMADE MARSHMALLOWS | RECIPES
From barefootcontessa.com
THE BEST HOMEMADE MARSHMALLOWS - HOUSE OF NASH EATS
From houseofnasheats.com
BEST HOMEMADE MARSHMALLOWS RECIPE - HOW TO MAKE …
From delish.com
HOMEMADE MARSHMALLOWS (FOR BEGINNERS!) - SWEET TEA + THYME
From sweetteaandthyme.com
HOMEMADE MARSHMALLOWS - SUGAR SPUN RUN
From sugarspunrun.com
HOMEMADE VANILLA MARSHMALLOWS | MY BAKING ADDICTION
From mybakingaddiction.com
25 BEST BUNDT CAKE RECIPES - WHAT TO BAKE IN A BUNDT PAN - DELISH
From delish.com
HOMEMADE MARSHMALLOWS RECIPE (SUPER SIMPLE!) - AVERIE COOKS
From averiecooks.com
You'll also love