PrintPrint SaveSave Recipe for Homemade Marshmallows Yield: 100 1-inch square marshmallows Prep Time: 35 minutes Cook Time: 8-14 hours for curing The Lee Bros marshmallow recipe features sorghum syrup, a traditional Southern sweetener. If you cant find sorghum syrup, you can make these with the more readily available cane syrup like I did (I like Lyles brand). If you cant find that, look for organic light corn syrup (Wholesome Sweeteners makes it). I will also be trying these with honey soon and will report back when I do. Ingredients: *3 envelopes (.75 ounce total) unflavored powdered gelatin *1/2 cup cold water *1 1/2 cups granulated sugar (I used fair-trade, organic sugar) *1 1/4 cups sorghum molasses (or cane syrup or organic light corn syrup) *1/4 teaspoon kosher salt (I used fine sea salt) *1/2 cup water *1 1/2 teaspoons pure vanilla extract (my addition...not in the original recipe) *1/4 cup cornstarch (I used organic) *1/4 cup powdered sugar (I used fair-trade, organic) Directions: 1. Sprinkle gelatin over 1/2 cup cold water in bowl of a heavy-duty electric stand mixer fitted with the whisk attachment. Let stand for about 8 minutes. 2. Stir together sweeteners, salt, and 1/2 cup water in a medium-large saucepan over medium-high heat; cover and cook 3-4 minutes, bringing to a boil. Uncover and boil, stirring often, until syrup thickens and a candy thermometer registers 240° (about 8 to 12 minutes; lower heat as necessary to prevent mixture from boiling over). 3. Immediately remove hot sugar mixture from the heat and, with the mixer on low-medium speed, slowly trickle it into the gelatin mixture. Beat mixture for 30 seconds or until blended. Add vanilla extract and increase speed to high; beat 10 to 15 minutes or until mixture cools to lukewarm and is very thick but still pourable (it may take less than 10 minutes so watch pretty closely...the marshmallow batter will turn white and look very fluffy at this point). 4. While the gelatin mixture whips, butter a 9x13-inch baking pan. In a bowl, whisk together cornstarch and powdered sugar. Dust baking dish with 1-2 tablespoons of the cornstarch mixture and return any remaining mixture back to the bowl. 5. Pour marshmallow batter into prepared dish; smooth with a lightly greased rubber spatula. Dust with about 1 1/2 tablespoons of the cornstarch mixture. (Cover remaining cornstarch mixture tightly, and reserve). Let marshmallow mixture stand, uncovered, in a cool, dry place 8 to 14 hours or until dry enough to release from baking dish and no longer sticky. 6. Dust a cutting board (or piece of parchment paper) and a large chefs knife (or a pizza wheel) with the remaining powdered sugar mixture. Invert marshmallow slab onto cutting board or parchment paper and cut into squares (the recipe recommends cutting each one into a 1-inch square...note that I cut mine much larger for the photos you see here). Toss squares in reserved sugar mixture to coat. Store marshmallows in an airtight container at room temperature up to 2 weeks. Adapted slightly from The Lee Bros. Charleston Kitchen, © 2013 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc. marshmallows 3
Posted on: Wed, 20 Nov 2013 20:15:04 +0000
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