This is an adaption of Alton Brown’s marshmallow recipe. I first made these for the s’mores station at our wedding! Don’t let the use of a candy thermometer intimidate you. This recipe is really very simple! One way that I switched it up was with the use of vanilla beans. You could stick to 1 teaspoon of vanilla instead, or any flavoring extract (I really want to try peppermint sometime!).
- 3 packages unflavored gelatin
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 vanilla bean pod
- 1/2 cup confectioners’ sugar
- 1/2 cup cornstarch
- nonstick spray
Cut vanilla bean pod in half and then slit each half open. Using your knife, carefully scrape out the vanilla beans inside. Save for later!
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° (approximately 7 to 8 minutes). Once the mixture reaches this temperature, immediately remove from the heat.
Carefully pour the sugar syrup into the mixer, over the gelatin mixture. Start the mixer on low and slowly increase the speed to high. Continue to whip until the mixture becomes very thick, like marshmallow cream, approximately 12 to 15 minutes. Add vanilla beans during the last several minutes of whipping.
While the mixture is whipping, combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a baking sheet or pan with nonstick cooking spray. Add the sugar/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 marshmallow mixture is ready, lightly coat a spatula with nonstick spray. Pour marshmallow mixture into the prepared pan and spread evenly with spatula. Dust the top with some of the sugar/cornstarch mixture to lightly cover (place the rest of sugar/cornstarch into a large zip-loc bag). Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Flip the marshmallows out onto a cutting board and cut into small squares using a pizza wheel dusted with the sugar/cornstarch mixture. Once cut, toss marshmallows in zip-loc filled with sugar/cornstarch mixture.
Makes approximately 4 dozen large marshmallows.
Store in an airtight container for up to 3 weeks.
We’re taking this batch on a family camping trip this weekend. Can’t wait to roast them over the fire!