It is really cold here in DC. I thought moving to the south would be cool, but this is way too cool for me. I know what you are thinking, but DC is technically the south as it is south of the Mason Dixon line. Since it has been so cold and snowy here in DC, I have been spending a ton of time by the fireplace trying to keep warm. The only thing that I can think of that goes great with fire is a cup of fresh hot chocolate and roasted marshmallows/s’mores. However, I forgot to pick up Marshmallows at the store. Luckily I had the ingredients lying around to make my own. This is the story of how a box of gelatin saved me during the great snowmageddon.
The Marshmallows can be cut big for fire roasting or small for hot chocolate.
Homemade Marshmallows (From Alton Brown)
- 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
Attach the whisk to your stand mixer. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the ice cold water.
In a medium 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. The mixture with bubble the whole time, so make sure to use a pan with tall sides. Once the mixture reaches 240 degrees F, 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 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. You may have to re-apply oil to the spatula.
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 1-2 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. I found it easiest to place the marshmallows into a lidded container and add the confectioners’ sugar. Then cover and shake to coat the marshmallows evenly. Store in an airtight container for up to 3 weeks.
Time to enjoy!!