Homemade Marshmallows

Aahhhh s’mores… They remind me of camping and fall and leaves changing colors and brisk weather and sitting around campfires. There’s really nothing better than a smore. It’s such a great little treat. Day or night, for kids or adults, I have yet to meet someone who doesn’t love this gooey chocolately treat.

I personally love my marshmallows charred. I toast them gently at first, then light them on fire. Once I blow out the flames, I smash them onto the graham crackers and dig in!

As you know, making marshmallows is one of the things on my 30-by-30 list. And since I recently purchased a candy thermometer while up at King Arthur Flour, I decided to give it a shot to kick off a week of S’mores recipes.

After making these little fluffy white pillows of sugar, I will never go back to store-bought again. I swear to you, they are so easy and SO delicious. In fact, I just went to grab one out of the pantry to snack on just now.

I have to admit that to prep for making the marshmallows, I did do some research. I knew Alton Brown had done an episode on marshmallows, so I checked my DVR. No luck there, so I headed over to YouTube. Sure enough, the entire episode was on there (Part 1 here, Part 2 here). Now I’d trust AB with my first born child, so clearly I trust his recipes. After printing it, reading it, watching the episode about marshmallows and measuring out all of my ingredients I was ready to go!

In the end, all that prep work and research wasn’t really necessary. You do need a good stand mixer. My KitchenAid worked up quite a sweat while beating the marshmallow, but that was the hardest part. Well that or watching the thermometer while the sugar was boiling. Either way, this recipe is easy peasy. The marshmallows do require a 4 hour wait time (mine set overnight) so factor that in if you plan to make these. You definitely won’t regret it!

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Homemade Marshmallows

Yield: ~9 dozen

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 tsp kosher salt
1 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

Directions:

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.

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.

If you want to make mini-marshmallows, click through to the original recipe for directions.

Recipe from Alton Brown


Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

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18 Responses to “Chocolate Peanut Butter Cupcakes”

  1. #
    1
    Colleen — July 16, 2009 at 4:22 pm

    These look amazing! I love that you added even more peanut butter flavor too!

  2. #
    2
    Amy Kingman — July 16, 2009 at 4:54 pm

    Mmmmmm! These look incredible!! AH! My weakness!!!!

  3. #
    3
    Memória — July 16, 2009 at 4:57 pm

    Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!

  4. #
    4
    Jen — July 16, 2009 at 5:04 pm

    You could definitely use any chocolate cupcake recipe that you want!

  5. #
    5
    Stephanie Wagner — July 16, 2009 at 7:30 pm

    These look awesome! I bet they’re really rich!

  6. #
    6
    oneordinaryday — July 16, 2009 at 8:05 pm

    Holy. Cow.
    These look sooo darn good!

  7. #
    7
    Jill — July 17, 2009 at 3:51 am

    I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!

  8. #
    8
    Kerstin — July 17, 2009 at 3:54 am

    Wow, these look beyond incredible! I’m completely impressed 🙂

  9. #
    9
    Jennifer — July 17, 2009 at 10:32 am

    peanut butter cups…one of my favorites!! What an awesome cupcake!!!

  10. #
    10
    Laura — July 17, 2009 at 1:50 pm

    Oh. My. God. I think my DH is packing his bags to leave me as we speak!

    These look soooo good. I bet it’s all you can do to eat one they are so rich!

  11. #
    11
    Erin — July 18, 2009 at 11:28 pm

    These look delicious! Chocolate and peanut butter is the most fabulous combination!

  12. #
    12
    Scott W. — July 23, 2009 at 12:35 am

    Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!

  13. #
    13
    Jen — July 23, 2009 at 12:38 am

    haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…

  14. #
    14
    Ingrid — July 26, 2009 at 1:13 am

    The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
    ~ingrid

    Btw, your salmon and the “sauce” looked really good too!
    ~ingrid

  15. #
    15
    Mermaid Sweets — July 27, 2009 at 5:09 am

    Thanks so much for the link back, your cuppies look amazing.

  16. #
    16
    comfycook — February 24, 2010 at 2:12 pm

    I just discovered these and can’t wait to make them. Love chocolate and peanut butter.

  17. #
    17
    LauraC — May 4, 2010 at 8:13 pm

    I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.

    Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?

    http://www.rachaelrayshow.com/food/recipes/chocolate-cake/

  18. #
    18
    Jan — February 23, 2012 at 7:29 am

    THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/

    and loved it!

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