I got together again with Michelle and Ingrid this month to bring you another yummy recipe! We have kind of like our own little Daring Bakers Group. We're more like the Daring Baker Chicks though :-) This time I chose homemade marshmallows from Alton Brown. We had such great success with the pretzels last month and this recipe was no exception. These marshmallows were really tasty.
I've never made marshmallows before but they've always been on my list to make. They were so simple but the end result was impressive. I had great plans to make flavored marshmallows. Cinnamon maybe...those would be so good dunked into hot cocoa. I also wanted to colors them into springy pastel colors but I didn't put much thought into it prior to heading into the kitchen so I made vanilla marshmallows. And I'm glad I did.
Leaving them plain gave me the opportunity to dip them into silky dark chocolate and crushed graham cracker crumbs. This was my alternative to s'mores since I didn't have any graham crackers. These marshmallows were firm but fluffy. They were squishy and jiggly, sweet and soft. Once the chocolate hardened it created a bit of a shell when you bit into it. The graham cracker crumbs added a slight saltiness and a great texture. It also kept the chocolate from melting in your hands. The hubby said these tasted like Pinwheels!
Homemade Marshmallows from Alton Brown
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup powdered 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 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 powdered 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 (I used a piece of parchment) and cut into 1-inch squares using a pizza wheel dusted with the powdered 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.
For the S'more marshmallows: Dip the bottom of a marshmallows into melted dark chocolate, them dip into crushed graham crackers. Place on a sheet of wax paper or parchment til chocolate hardens.