One of the recipes on our new menu, Aunt Yidie’s RC Cola Cake, calls for mini marshmallows to be baked in the cake. (More on Anna’s Aunt Yidie and how the RC Cola Cake came to be named for her- in another post) So, anyway, we thought to ourselves, why go out and BUY marshmallows for the cake when we can do it the hard way? So here you have it, homemade marshmallows:
This is the same recipe used by Alton Brown AND Paula Deen so you know you are in good company.
You Will Need:
A stand mixer with whisk attachment
3 packages unflavored gelatin
1/2 cup ice cold water
1 ½ cup sugar
½ cup ice cold water
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
dissolve the gelatin into 1/2 cup of the water in the bowl of the stand mixer.
In a heavy-bottomed saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and bring to a boil. Cook to firm ball stage if you are using the ice water bath method. (or 240 degrees, if using a candy thermometer) Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and pour sugar syrup in a slow, thin stream into the bowl. Whip until fluffy white and soft peaks form. (this can take a while, be patient)
Combine the powdered sugar and cornstarch. Line sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
Transfer marshmallows to a piping bag, and pipe into thin strips. Coat with the powdered sugar mixture, and let sit, 4 hours or 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.
Or, you can color some sugar, put beet powder in your marshmallow, and pipe them into baby chick shapes for Easter! (this one’s sort of a special Easter Gonzo…)