What am I taking to the boys daycare for Valentine’s Day? I have a plan to take some of the Valentine’s pretzels we recently made but my biggest surprise is homemade marshmallows. Just the look of awe people give me when I say that is impressive. So I wanted to pass this recipe you before the big day so if you wanted to do something wow with only a bit of work this is it. The recipe is originally from Alton Brown and works like a charm. While the task may sound daunting it is one of the easiest recipes I have made in a long time (second to the V-day pretzels). However, I would recommend you break out the Kitchen Aid for this if you have one because it will take a lot of mixing. Good luck and let us know how they turn out!
* 3 packages unflavored gelatin
* 1 cup ice-cold water, divided
* 12 ounces granulated sugar, about 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
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 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 on to 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.
***I let my last batch dry over night which was a little to long for what I intended BUT if you use the cornstarch/powdered sugar mix sparingly as you cut your marshmallows roll them into sprinkles, diced walnuts, mini chocolate chips, etc. This is how the marshmallow transforms into a Valentines Day party treat.**