The first time I figured out that you could make homemade marshmallows, I knew just the person to make them for: one of my good friends was obsessed with toasted coconut marshmallows. I couldn’t understand the obsession – the toasted coconut marshmallows I had eaten from the store were too sweet, too dry, and not very fluffy.
In comparison, homemade marshmallows are a different creature. They’re super fluffy, soft and fresh tasting. The toasted coconut I tossed the ‘mallows in stayed crisp and added the perfect textural contrast. I made these in the days when homemade marshmallows hadn’t exploded in popularity, so my friend was impressed and surprised that marshmallows could be made in a home kitchen.
Making marshmallows is pretty easy – the only problems you might encounter are extreme stickiness and difficulty cutting. Even so, the stickiness and wrestling with a pan of un-cut marshmallows is worth it.
Summertime is for barbecues and one of my favourite finishes to a barbecue is the classic s’more. Homemade marshmallows are perfect for toasting, and sandwiched between homemade graham crackers with a square of dark chocolate, they’re decadent and a little over the top, but oh so good. As one of my fellow s’more makers said, “Wow, this is sexy!”
Thomas Keller Marshmallow Recipe from about.com
3 envelopes of unflavored Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
Confectioners’ sugar for dredging
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.
Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix with whisk attachment at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. Lightly oil hands and spatula or bowl scraper for ease. After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners’ sugar and cut into pieces with scissors or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar and enjoy!