Snack July 12, 2023
Note: I made marshmallows for a camping trip two years ago (I believe) following the Serious Eats recipe, but I can't remember if I made them with or without eggs. Alton Brown's recipe doesn't use eggs and seems very similar. Might need to made both someday to compare. I'm going to do a hybrid of the two today, leaning more like Alton's
My 13 x 9 pan was in use, and since I wanted the marshmallows kinda flat for s'mores I split mine between two 9 x 9 pans.
See notes below the picture for flavor variations!
Ingredients:
⅛ cup Cornstarch
⅛ cup Confectioners' Sugar 2½ tablespoons Unflavored Powdered Gelatin (3 packets)
1 cup (236g) Water decided in halves (118g) 1½ cups (300g) Sugar
2 tablespoons (41g) Light Corn Syrup ¼ teaspoon Kosher Salt
1 teaspoon Vanilla Extract
Directions:
Sift together the cornstarch and confectioners’ sugar into a small bowl
Prepare a 13 x 9 inch baking pan by lightly greasing the inner surface and thoroughly dust with one-third of the cornstarch-sugar mixture over the bottom and sides of the pan
In the bowl of a stand mixer fitted with the whisk attachment, pour in ½ cup of the water, then sprinkle the gelatin into an even layer over the surface. Let sit for 5 minutes to bloom; if, after 5 minutes, you still see dry gelatin, drizzle on just enough extra water to barely cover. Let that sit for another minute or two to hydrate.
Pour remaining ½ cup of water, sugar, corn syrup, and salt into a saucepan over medium-high heat
Stir occasionally until sugar is dissolved, leave undisturbed once sugar is dissolved
When sugar has dissolved and syrup begins to boil, leave undisturbed until temperature on a candy thermometer reaches 240°F (115°C) (If you notice sugar crystals forming on the sides of the pot, use a wet pastry brush to wipe down and dissolve the crystals. When the mixture reaches the target temp, immediately remove from the heat.)
Turn the mixer to low speed, while it is running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture, do not pour it directly on the whisk.
Once you have added all of the syrup, gradually increase the speed to high and
Continue to whip until the mixture becomes very thick and shiny, soft peaks have formed, has almost tripled in volume, and the bowl feels just lukewarm to the touch, 8 -15 minutes
Add the vanilla, then continue to whisk for another 30 seconds to incorporate
Pour the mixture into the prepared pan, using a lightly oiled spatula to spread it evenly, the marshmallow will set quickly
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 3 hours, but overnight would be better.
Loosen the marshmallow from the sides of the pan and turn the marshmallows out onto a cutting board that has been dusted with sugar-starch powder
Dust with a little more of the sugar-cornstarch mixture, and cut with a pizza cutter, cookie cutters, scissors, or a sharp knife (Cutting tool rubbed with oil is helpful. If using a knife, cut into cubes by pressing down, not sawing back and forth – it will bounce back.)
Once cut, lightly dust all sides of each marshmallow with the additional cornstarch-sugar mixture, shaking off excess powder
Store in an airtight container
Final Notes:
I hate having leftover coatings, like the cornstarch-sugar mixture or breading. I used ⅓ cup each for the cornstarch and confectioners' sugar and had SOO much leftover! ⅛ cup might be too little at certain times, but if you recollect the excess after each use I think it will actually end up still being too much.
I made 24 flat, rectangular marshmallows for s'mores. Maybe if you were making a bunch of mini marshmallows you'd need more of the cornstarch-sugar mixture.
When roasted over hot coals, these heated up to that perfect amount gooey for a s'more a lot faster and nicer than store-bought marshmallows. It felt like there was more room for error (burning) unless you really aren't paying attention.
They're uneven, but they're really difficult to spread! Might need
to try piping into the pan if I ever care enough to make them even.
About Kumiko Mitari's Recipe:
This recipe does not include corn syrup, a common ingredient in marshmallows used to ensure a smooth texture and prevent crystals from forming. As long as you heat the granulated sugar and water properly and use the resulting syrup right away, you won't have any problems. If you'd like to keep the corn syrup in, however, add two tablespoons to the recipe.
Notes On Variations: Egg-Free: Reduce sugar to 1½ cups. Skip steps 5 and 6 and proceed directly to spreading the marshmallow-y fluff into the prepared pan. Continue with step 7. Cocoa-Amaretti: Prepare 1 cup of finely crushed amaretti cookies. Instead of confectioners sugar and starch, coat surface of the baking pan with amaretti crumbs. Sift 1⁄4 cup cocoa into syrup/gelatin mixture over low speed. Add 1 teaspoon almond extract instead of vanilla extract to beaten syrup. Sprinkle the top of the marshmallows with crumbs. Once marshmallows are set and cut, coat exposed sides with crumbs. Matcha/Green Tea: Sift ½ teaspoon of matcha powder into the confectioners sugar/starch dusting powder. Instead of vanilla, sift 2 teaspoons matcha powder into beaten syrup/gelatin mixture over low speed until well-blended. Espresso: Dissolve 2 tablespoons of instant espresso powder into ½ cup of water before adding the gelatin powder. Leave out vanilla extract. Coconut: Toast one cup of sweetened, shredded coconut. Coat inside surface of baking pan with coconut and sprinkle on top of marshmallow mixture. Once marshmallows are set and cut, dip exposed sides into coconut to coat. Vanilla Bean: Add the scrapings of 2 vanilla beans to egg whites before whipping. Leave out vanilla extract. Peppermint: Instead of using vanilla extract, add 1½ teaspoons peppermint extract to beaten sugar syrup instead. Drip 6 to 8 drops of red food coloring on top of marshmallows before they set in the pan and drag a toothpick through the dye to create a swirly pattern.
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