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Chef Don's
Favorite Dessert Recipes
Marshmallows
Yield: About 9 Dozen
3 packages Unflavored Gelatin
1 cup Ice Cold Water, divided
1
1/2 cups Sugar
1 cup Light Corn Syrup
1/4
tsp. Salt
1 tsp. Vanilla extract
1/4 cup Confectioners' Sugar
1/4 cup Cornstarch
Nonstick Spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In
a small saucepan combine the remaining 1/2 cup water, granulated sugar,
corn syrup and salt. Place over medium high heat, cover and allow to
cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the
side of the pan and 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.
For regular marshmallows:
Combine
the confectioners' sugar and cornstarch in a small bowl. Lightly spray
a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the
sugar and cornstarch mixture and move around to completely coat the
bottom and sides of the pan. Return the remaining mixture to the bowl
for later use.
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 sugar and cornstarch 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 confectioners' 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.
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