You laugh and say ridiculous like Tim did but one taste of these and you'll know it's worth the effort. They are wonderful! This recipe is from Alton Brown on foodnetwork. It doesn't have cream of tarter, Tim or "inverting sugar" but it's yummy!
- 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
Directions
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.
For regular marshmallows:
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.
For miniature marshmallows:
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.
Cooking With Mimi, I made this stuff up 