Sometimes I impress myself. That didn’t come out the way I meant it. It’s just for the longest time I’ve wanted to make marshmallows, but I thought they were a difficult and time-consuming task. Not so! They are actually super easy thanks to this recipe by Alton Brown.
If you decide to give these a try, just click on the link above for the recipe but read my ‘lessons learned’ first — and there are quite a few.
1. Three packages of unflavored gelatin does not mean three boxes. How was I supposed to know? I’ve never purchased gelatin before. Each box contains four packets. One box will do just fine.
2. It takes way more than 8 minutes to get your sugar mixture to 240 degrees. As my dad would say – ‘patience is our greatest virtue’ here.
3. Make sure your mixer is in good condition. My Kitchen-Aid stand mixer is a number of years old, and 12 minutes on high had the old girl overheated and sluggish.
4. This stuff is REALLY sticky. I got it all over my mixer. Then I had a glob I was trying to get off the spatula, so I used my finger. It just went down hill from there. Spray your hands and your spatula liberally with non-stick spray. And don’t even try to get all of it out of your bowl. It’s just not going to happen.
5. Use a pizza cutter sprayed with non-stick spray to cut the slab into pieces.
6. Save the leftover confectioner sugar/cornstarch concoction. After you cut the pieces, you will need to sprinkle the freshly cut edges with this stuff or they will stick together.
Here are a few highlights from my big adventure:
But here’s the best picture of all, and the biggest reason I wanted to make homemade marshmallows:
I LOVE hot chocolate, especially this time of year. And my Godiva hot chocolate was screaming for a Godiva hot chocolate worthy topping.