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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22 Responses to “Chocolate Chip Cookie Dough Cupcakes”

  1. #
    1
    DeliciousDish — March 30, 2011 at 4:34 pm

    I NEED to make these. I might just start on them tonight!

  2. #
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    Nutmeg Nanny — March 30, 2011 at 4:35 pm

    These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.

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    3
    Melissa — March 30, 2011 at 4:37 pm

    Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!

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    4
    Erin — March 30, 2011 at 4:40 pm

    I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!

  5. #
    5
    beantownbaker — March 30, 2011 at 5:20 pm

    Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.

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    beantownbaker — March 30, 2011 at 5:20 pm

    Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…

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    beantownbaker — March 30, 2011 at 5:20 pm

    Definitely give it a shot. They take some time, but it’s SO worth it.

  8. #
    8
    Shannon — March 30, 2011 at 5:28 pm

    I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!

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    beantownbaker — March 30, 2011 at 5:33 pm

    Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.

  10. #
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    Jessica — March 30, 2011 at 5:52 pm

    oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!

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    11
    FunandFearlessinBeantown — March 30, 2011 at 6:18 pm

    Once again Jen, you impress me with your creativity!

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    Sarah C — March 30, 2011 at 9:35 pm

    I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).

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    13
    beantownbaker — March 30, 2011 at 10:45 pm

    I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.

  14. #
    14
    Carrie — March 30, 2011 at 11:03 pm

    I’m already trying to decide what occasion to make them for.

  15. #
    15
    Cara — March 31, 2011 at 2:07 am

    I’m still waiting to try these. Just sayin’. 😉

  16. #
    16
    ErinsFoodFiles — March 31, 2011 at 3:14 am

    WOW! Talk about decadent!

  17. #
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    beantownbaker — March 31, 2011 at 12:03 pm

    Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.

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    Rebel Mel — March 31, 2011 at 1:26 pm

    Who needs dessert at 8am???

    I’ll give you one hint.

    Me.

    😉

    Bookmarking this! I’ve been meaning to make these cupcakes for a while now!

  19. #
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    DyingforChocolate.com — April 2, 2011 at 5:05 pm

    Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!

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    Jene — April 5, 2011 at 11:47 am

    OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.

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    Lovemytheekidz — March 26, 2014 at 8:00 pm

    I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.

    • beantownbaker — April 16th, 2014 @ 6:01 pm

      So glad you enjoy it! This is one of our favorite cupcake recipes of all time.

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