Sunday, January 8, 2012

Marshmallows or mellows however you roll

I have always been Curious how to make these! and last year around the holidays a classmate of mine told me it was easy , it took me a year to find out for myself but  As long as you have a candy thermometer and a stand mixer it is Easy!

I'll apologize in advance for a lack of process pictures, you have to be quick when making these and I didn't have a second person available to take pictures ( but when I cut them people flocked in!)

When I try Anything new the first place I look for a recipe is Alton Brown, so it's no surprise it is his recipe i modified for this batch of mallows

Ingredients:Altons Mallows

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick spray
I really like Chambord and I happened to have gotten a bottle as a gift from my old roomate so I decided to try to make some Raspberry Flavored Marshmallows. I'll tell you about the modifications as They come up in the recipe, I read of somebody using Scotch and having success so i would assume you could use most liquors.

  • Take 1/2 of the water (I substituted 1/4 cup with chambord,  in hindsight I should have used a full 1/2 cup of it) place the liquid in the bowl of your stand mixer(with whip attachment) and sprinkle the Gelatin over it, this will bloom the gelatin.

  • Mix the remaining water(1/2 cup) with the sugar, corn syrup , and salt
  • Heat over med/med-hi (use a bigger pot than you think you'd need the liquid can bubble up and over flow, trust me.... i know from experience)
  • Heat covered for about 4 mins then uncover and place thermometer on the side of the pot, make sure the bottom is in the liquid but not touching the bottom

  • While that mixture heats to 240,

  •  I mixed the corn starch and powdered sugar, I sifted it to make sure there weren't lumps of sugar

  • When the mixture is at 240 turn mixer on low , remove candy thermometer and slowly pour the hot mixture down the side of the bowl.

  • Once all the mixture is in the bowl turn to High and allow mixture to whip for around 10-15 mins  untill it has cooled down ( add vanilla in the last minute of whipping , I added another 3 Tablespoons or 1/4 cup of Chambord at this time)
  • While the mixture is whipping  spray a 9x13 pan with nonstick spray and dust with some of the starch mixture 
  • When the mixture is cool  take the bowl and a spatula sprayed with nonstick spray and put the mixture in the pan , flattening it with the spatula to make a smooth layer (you have to do this pretty quickly )

  • Dust the top with more of the sugar mixture and allow the mallows to sit  for 4hrs to overnight.
  • when you are ready to cut you should be able to just remove them from the pan lay them on a surface dusted with the sugar to be safe and run a pizza cutter through them 
  • After you cut them throw them in more of the starch mixture( I put the starch in a bag and threw the mallows in after i cut each row and shook them about so they wouldn't stick together)

  •  Eat em !!!!!!
 If I were to do these again, I would  just use a raspberry extract or perhaps a puree instead of the Chambord Because they aren't super raspberry tasting

Aside from that I think this was a pretty successful first batch of marshmallows.  give them a try, They are a pretty cheap thing to make and you can cut them and Give them as homemade gifts, maybe after drizzling them with chocolate or perhaps dipping them halfway in chocolate


  1. Damn Google cut off my comment. My favorite way to make marshmallows is with caramel extract, they make hot chocolate even better. I never thought about raspberry though, that would be really good in hot chocolate.

  2. or swirling caramel in before letting them rest. Like I said I'd use puree for a real raspberry kick these are like faintly raspberry flavored