Marshmallows Alton Brown
Transform your kitchen into a candy shop with Alton Brown's homemade marshmallows—a fluffy, melt-in-your-mouth treat that's worlds better than store-bought! This simple yet satisfying recipe combines unflavored gelatin, granulated sugar, and light corn syrup to create irresistibly soft marshmallows with just the right amount of sweetness. Infused with a touch of pure vanilla extract, these homemade delights are perfect for cocoa-topping, s'more-making, or snacking right out of the jar. Achieve the signature pillowy texture using a stand mixer, and follow Alton Brown's expert technique for flawless results. With minimal prep time and pantry staples, this recipe is a must-try for dessert enthusiasts and DIY food lovers alike!
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Ingredients
- 3 packets (about 7 grams each) Unflavored gelatin
- 1 cup Cold water
- 1.5 cups Granulated sugar
- 1 cup Light corn syrup
- 0.25 teaspoon Kosher salt
- 1 teaspoon Pure vanilla extract
- 0.25 cup Powdered sugar
- 0.25 cup Cornstarch
- 0 (for preparing the pan) Nonstick spray
Directions
Step 1
Prepare a 9x13-inch baking dish by lightly spraying it with nonstick spray. In a small bowl, mix powdered sugar and cornstarch together. Dust the pan with this mixture, ensuring it coats the bottom and sides. Save the extra for later.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup of cold water. Sprinkle the gelatin over the water and let it sit to bloom while you prepare the syrup.
Step 3
In a medium saucepan, combine the remaining 1/2 cup cold water, granulated sugar, corn syrup, and kosher salt. Place over medium-high heat and cook, stirring occasionally, until the sugar dissolves.
Step 4
Once the sugar has dissolved, stop stirring and clip a candy thermometer to the side of the pan. Allow the mixture to boil until it reaches 240°F (soft-ball stage), about 8–10 minutes. Remove from heat immediately.
Step 5
With the mixer on low speed, carefully pour the hot sugar syrup into the gelatin mixture in a thin, steady stream. Be cautious as the syrup is extremely hot.
Step 6
Increase the mixer speed to high and whip the mixture for 10–12 minutes. It will become thick, shiny, and resemble marshmallow fluff. Add vanilla extract in the last minute of whipping.
Step 7
Using a greased spatula, quickly transfer the marshmallow mixture into the prepared pan, spreading it evenly. Dust the top with more of the powdered sugar and cornstarch mixture.
Step 8
Allow the marshmallows to set uncovered at room temperature for at least 4 hours or overnight.
Step 9
Once set, turn the marshmallows out onto a cutting board. Lightly dust a sharp knife or pizza cutter with the powdered sugar and cornstarch mixture, then cut the marshmallows into squares of your desired size.
Step 10
Toss the cut marshmallows in the remaining powdered sugar and cornstarch mixture to prevent them from sticking together. Store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving size | 848.7 grams (848.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2088 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 232mg | 10% |
| Total Carbohydrate 522.70g | 190% |
| Dietary Fiber 0.10g | 0% |
| Total Sugars 507.00g | |
| Protein 18.00g | 36% |
| Vitamin D 0IU | 0% |
| Calcium 11mg | 1% |
| Iron 0mg | 1% |
| Potassium 6mg | 0% |
Source of Calories