12701 Homemade Marshmallows Makes about 200 small ½-inch marshmallows Wed Aug 06 07:41:19 -0700 2008 Wed Feb 04 16:34:38 -0800 2009 Licensed http://www.chow.com/recipes/12701 Thu, 05 Feb 2009 00:34:38 GMT We use these in our Rocky Road Ice Cream (page 288), which makes an exceptional Eskimo Pie. The delicate flavor and soft texture of homemade marshmallows is entirely superior to store-bought, which are often stale. They are fun to make, too!

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  • Oil a ½ sheet (9 × 13-inch) pan with vegetable oil.
  • Place ¼ cup cold water in the bowl of an electric mixer and sprinkle the gelatin evenly over the surface and allow it to soften for 10 minutes.
  • In a heavy, nonreactive pot, combine the sugar, corn syrup, salt, and ¼ cup water. Clip a candy thermometer to the side. Stir constantly over medium heat to dissolve the sugar. If crystals form on the sides of the pan, use a little water and a wet pastry brush to remove them or they will crystallize the whole mixture in time. Bring the mixture to 245°F and remove it from the heat.
  • Using the mixer, blend the gelatin mixture on low. Add an extra tablespoon or two of water if needed to loosen up any gelatin stuck to the bowl. Turn off the mixer and add a tiny bit of hot syrup to the gelatin, then mix on medium speed to combine. Repeat, adding a little more syrup each time. Do not try to add the syrup while the mixer is running or it will spin on the sides of the bowl. Continue until all of the syrup has been added. Mix on high speed, until the mix looks shiny and resembles thick marshmallow cream. Add the vanilla and mix a little more. Pour the contents of the bowl onto the oiled sheet pan and let the marshmallow (one solid surface) set up. When it is cool, lightly oil the top surface of the marshmallow, cover it with plastic wrap, and refrigerate overnight.
  • Using a fine sieve, generously dust the top of the marshmallow in the pan with confectioners' sugar. Place a sheet of parchment on top and invert it onto a larger cookie sheet. Take away the pan the marshmallow was in. Dust the exposed marshmallow with powdered sugar.
  • Prepare a tall container of hot water and use kitchen scissors to snip off ½-inch-wide strips of marshmallow and roll them in powdered sugar. Whenever the scissors start to get sticky, dip them in the hot water to clean them, and resume. Cut the strips into small ½-inch cubes and roll them again in powdered sugar. Freeze them for at least an hour if using for Rocky Road Ice Cream.
  • Store in an airtight container in the refrigerator for up to a month.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 1 tablespoon vegetable oil

    ]]>     ¾ cup water

    ]]>     3 tablespoons unflavored gelatin

    ]]>     2 cups sugar

    ]]>     ¾ cup corn syrup

    ]]>     ¼ teaspoon salt

    ]]>     2 tablespoons vanilla extract

    ]]>     Confectioners' sugar, for coating

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