I did a post about homemade marshmallows already but I just tried a very different recipe yesterday and it was easy and I think I like it much better! Here is my old post using Tyler Florence’s recipe and my new recipe from Alton Brown. The big difference is that Tyler’s uses egg whites and Alton’s uses corn syrup. My digital cooking thermometer was all out of batteries so I just followed the approximate times and it worked fine. The boys were up playing Legos and missed out on the marshmallow making and thats a good thing since the girls were happy not having to share the whisk attachment! It was like a huge bowl of fluff before I spread it in the pan so fluffernutter obsessed Ethan would have been excited. These were really easy to make and a lot less messy than when I made Tyler’s marshmallows! The directions say to wait at least 4 hours before eating but we didn’t even wait 2 and they were fine. The only problem was that I forgot we are all out of hot chocolate but luckily we all like them on their own. Definitely something I will make a bunch more times this winter (maybe dipped in chocolate next time)!

Alton Brown’s recipe (on the site he also tells you how to make them mini but I don’t think its worth the extra effort):

Ingredients

• 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    (I forgot about the salt!)
• 1 teaspoon vanilla extract    (or peppermint for the holidays with a little squirt of red color at the end)
• 1/4 cup confectioners’ sugar
• 1/4 cup cornstarch     (I just skipped the cornstarch because I didn’t have any)
• 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.

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