Homemade marshmallows are always a hit and we love that we can make it with everything we already stock at home rather than making a run to the store. Give them a try and let us know what you think.
- 6 tsp Great Lakes grass fed beef gelatin
- 1 cup ice cold water divided
- 1.5 cups evaporated sugar
- 1/4 teaspoon sea salt salt
- 1 teaspoon vanilla extract
- 1/4 cup arrowroot powder
- 1/4 tsp cinnamon optional
Place gelatin in your mixer along with 1/2 cup of the water.
In a small saucepan combine the remaining 1/2 cup water, sugar, and salt.
Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, 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 arrowroot powder and cinnamon in a small bowl.
Move mixture around in rectangle pan to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. (Pro-Tip: Line your pan with parchment paper and sprinkle the mixture the bottom.
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 arrowroot 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 powdered 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.
This Alton Browns's recipe altered with a couple changes. Original recipe called for corn syrup. Did not feel that affected the recipe and eliminates an item that contains high fructose corn syrup and something I don't keep at home. Also called for powdered sugar mixed with arrowroot. My family felt it was too sweet so we leave it out. You don't have to use cinnamon but we love it.