Alton Brown's Marshmallows!

It's a cold, gloomy day, and all you want is a nice toasty mug of hot chocolate.  But wait, you can't just have the hot chocolate by itself!  You need a big, fluffy, gooey marshmallow on top!  I never thought to actually make the marshmallow for my hot chocolate, but I stumbled across an episode of Good Eats on the Food Network a while back where Alton Brown made the delicious treats from scratch.  I figured, if Alton has made them, then I can make them!  Alton Brown's recipes are unusually detailed and very easy for a gal like me [with no candy making experience] to follow.  So, here we go!

Project Marshmallow

Here is the link for Alton Brown's recipe.

I followed it to the T [not really sure what the T actually is, but that's how the expression goes...].

First you have to bloom the gelatin [sprinkling the gelatin over the water and letting it sit].  This requires ice cold water, as Alton calls for.  I used a large liquid measuring cup with ice water in it, and measured the correct amount needed into a smaller measuring cup.  This way you can be sure to get the correct amount of water and no ice.  The gelatin will start to look clumpy and begin to set up quickly.

While you let that sit, you prepare the sugar syrup.  Just add the remaining water, sugar, syrup, and salt into a covered heavy bottomed sauce pan on medium high heat.  I just stirred it once to combine the ingredients and just let it bubble away for 3-4 minutes.  Then, uncover and attach a candy thermometer to the side of the pan, but don't let the bottom of the thermometer touch the bottom of the pan [or you will get an incorrect reading].  You want the mixture to bubble away until it reaches 240 degrees or the soft ball stage.  Alton says it may take 7-8 minutes.  It took mine about 7 minutes to reach 240.  If you don't have a candy thermometer, you can drop some of the syrup into some cold water and if it forms a soft, pliable ball, you are at soft ball stage.  Take a look at this video to see how to test it this way.  Here is what it looks like when it is at 240 degrees [soft ball stage].

After it reaches this stage, Alton says to take it off the heat right away so that it doesn't get too hot.  Then you will turn on the mixer with the whisk attachment, and slowly pour in the sugar syrup down the side of the mixer bowl.  The mixture will steam and start to become white and glossy.  Here is what it will look like.

after all sugar syrup was added



adding sugar syrup



After all of the syrup has been added in, make sure your mixer is cranked up to high speed and let her go!!  Let it whip for 12-15 minutes until the mixture is poofy, glossy, and luke warm.  You will see a bunch of steam coming up from the bowl.  It's starting to look like marshmallow fluff now!

While the mixture is whipping, you can prepare the pan.  If you have ever made s'mores or Rice Krispy treats, you know that hot marshmallow is VERY STICKY!  In order to get the stuff out of the pan once it is cooled and firm, we have to use some kind of barrier that will not stick to the pan.  Alton uses a mixture of corn starch and powdered sugar.  To get this mixture to stick to the pan before pouring in the marshmallowy goodness, you will need to spray the pan with non stick cooking spray.  If you don't have that, you can use a light coating of shortening.  Then you pour the cornstarch sugar mixture in and move it around to cover all the sides and the bottom fully.  If there is a bare spot, the marshmallow will hunt it down and find it [thus becoming a sticky mess once you unmold it].  Keep the remaining powder in a bowl to sprinkle over the top of the marshmallow.

Back to our marshmallow fluffing away...time to add the flavoring!  Once the fluff has been whipping for at least 12 minutes, and it's thick and fluffy, you can stop the mixer and add the flavoring and any other mix in you want. 


after whipping for 12 minutes

I used a vanilla bean paste to flavor mine, but you can use any flavoring you want.  Alton calls for 1 teaspoon, but I would up it to 2 teaspoons [mine came out kind of bland].  I also added in a little pink food coloring.  You can add in just about anything at this point...red food coloring + peppermint extract + peppermint bits...almond extract + almond bits...use your imagination!  After you add in the flavoring, turn the mixer back on for another minute to incorporate, and then you are ready to pour out the marshmallow.

Pour the delicious fluff into your prepared pan, and use a greased spatula to smooth out the marshmallow.  Remember, this stuff is super sticky, so spray your spatula with the non stick spray or coat it with some shortening before attempting to touch the marshmallow.  Once the marshmallow is spread out in the pan, sprinkle the remaining powder mixture on top.  I used a piece of parchment to even out the top of the marshmallow. 

 Now you get to lick the beater!!  Lucky you.  Chobee was very jealous...








jealous puppy

Alton says to let the marshmallow sit for about 4 hours before you start to cut it into shapes.  After waiting the long 4 hours, you can turn out the rectangle of marshmallow onto a cutting board, and cut away!  Since you expose the inside of the marshmallow when you cut it, remember to powder up your cutting utensil [because it's crazy sticky, remember].  I use a pizza wheel to cut long strips and cut again into cubes.  You can also use cookie cutters...remember to dip them in the reserved sugar powder. After you cut the shapes, dip the exposed sides into the powder as well.  I dusted them off with a pastry brush before serving.  I actually had to make more of the sugar cornstarch powder...

I cut half of mine into squares and half into hearts [they were pink, so I had to do it ;)].

Over all, I would make this recipe again.  I love Alton Brown's recipes.  He doesn't leave anything out!  The only thing I would change is to add a little more of the flavoring.  Mine turned out a little bland with the teaspoon, but that is an easy fix! 

I hope you enjoy your marshmallowy goodness!  I know I did.  Let me know what you think!