Giant Holiday Marshmallows
adapted from” The Flavor Bender” How To Make Marshmallows recipe
Project Time: 7 hours / Cook Time: Approximately 40 Min
Makes: 16 Very Large Marshmallows
Special Equipment Needed: Candy Thermometer, 9” x 13” Rectangular Baking Pan, Electric Mixer
Ingredients For Marshmallow Base:
3 1/2 cups + 2 Tablespoons or 822 grams Granulated Cane Sugar
1/2 cup light corn syrup
1 cup water
1 cup water for the gelatin
6 packets or approximately 14 teaspoons unflavored Knox gelatin
a pinch of sea salt
3 teaspoons vanilla bean paste or vanilla extract
Ingredients Dusting Marshmallows:
1 cup sifted confectionary sugar
1/2 cup corn starch
Step 1: Place the sugar, corn syrup, and water in a medium pot. Stir to combine.
Step 2: Heat the pot over medium-high heat until the sugar syrup comes to a boil. Stir the sugar mixture slowly to evenly distribute the heat.
Step 3: Sugar crystals will form on the sides of the pan. Let’s get rid of those by covering the saucepan with a lid and lowering the heat medium. Let the syrup cook for 2 minutes. Remove the lid and check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, use a pastry brush and a cup of water to brush and dissolve the crystals from the side of the pan.
Step 4: Place the candy thermometer on the side of the saucepan. The temperature should reach between 242 – 245°F. Cook the sugar mixture until it reaches this temperature range.
Step 5: While the sugar syrup is cooking, prepare the gelatin base. Place 1 cup of water in the mixer bowl or a medium bowl. Add the gelatin to the water and mix so the gelatin absorbs the water. Set aside to allow the gelatin to absorb the water (at least 10 minutes).
Step 6: When the sugar syrup reaches just below 245°F, remove from the heat. When the bubbles stop moving on the sugar mixture, run the mixer at low speed, pour the sugar syrup into the gelatin, along with the side of the bowl. Add the salt and increase the speed to medium.
Step 7: Whisk on high for 5-6 minutes until the marshmallow base is doubling in size and is white and fluffy. Add the vanilla and mix for 6 more minutes on high speed. The marshmallows should triple in size. Do not mix the marshmallow base after the base cools as this will create tough marshmallows.
Step 8: Prepare the pan 9” x13” pan by rubbing it with butter. Once the marshmallow base has tripled in size, scoop it into the prepared pan using a silicone spatula. Spread the marshmallow evenly in the pan. Dust with confectionary sugar and let sit for at least 6 hours.
Step 9: Cut the marshmallows with a metal spatula, knife, or kitchen scissors to the size needed. Toss the marshmallow in the dusting powder. Store in an air-tight container.
