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 “Double Cookie Dough Ice Cream”

  1. #
    1
    steph@stephsbitebybite — June 24, 2013 at 7:36 am

    Oh my word!!

  2. #
    2
    Rachel @ Baked by Rachel — June 24, 2013 at 7:58 am

    Pass me a spoon! This sounds amazing, Jen!

  3. #
    3
    Eva @ Eva Bakes — June 24, 2013 at 8:23 am

    I need this ice cream right now!

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    4
    Sues — June 24, 2013 at 11:28 am

    I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂

    • beantownbaker — June 24th, 2013 @ 3:47 pm

      Thanks! They’re from Pier 1.

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    5
    Katie B. — June 24, 2013 at 8:02 pm

    Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?

    • beantownbaker — June 24th, 2013 @ 8:25 pm

      I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.

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    Nutmeg Nanny — June 27, 2013 at 9:35 am

    I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂

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    Erin @ Dinners, Dishes and Desserts — June 27, 2013 at 7:44 pm

    I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!

    • beantownbaker — June 27th, 2013 @ 9:11 pm

      Isn’t it? It’s definitely one of my favorite ice cream recipes to date!

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    Elizabeth @ SugarHero.com — June 28, 2013 at 2:08 am

    This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!

    • beantownbaker — June 28th, 2013 @ 7:17 am

      I agree completely – everyone does mind!

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    9
    Parrish (Life With The Crust Cut Off) — July 1, 2013 at 10:58 am

    This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
    http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
    Live the whole month of July.
    Hosted by:
    http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
    http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
    We hope to see you there!

    • beantownbaker — July 3rd, 2013 @ 5:05 pm

      Thanks for the link!

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    10
    Melissa — July 6, 2013 at 6:45 am

    Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?

    • beantownbaker — July 6th, 2013 @ 11:09 am

      I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.

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    Kristen — March 30, 2014 at 8:56 pm

    I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?

    Thanks!

    • beantownbaker — April 16th, 2014 @ 6:00 pm

      I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.

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