Homemade Marshmallows – Plain, Chocolate & Matcha

We all grew up eating Kraft’s Jet-Puffed marshmallows. Well these are no Jet-Puffed. These are sooooo much better. They are more like Rocket-puffed.  They are superior for multiple reasons: they’re homemade so you’re  in control of the ingredients, you can flavor them to your heart’s desire, and the texture is airy and melt-in-your mouth! Mmmmm  mmmm good!

Recipe (original recipe courtesy of Alton Brown):

Plain Marshmallows:

3 .25 oz packages unflavored gelatin ( .75 oz or 21g – whether using sheets or powder)

1 cup ice cold water, divided

12 oz (by weight) granulated sugar

1 cup corn syrup

1/4 tsp salt

1 tsp vanilla extract

1/4 cup powdered sugar

1/4 cornstarch

  1. Put 1/2 cup ice cold water and the gelatin in the bowl of a stand mixer fitted with the whisk attachment.
  2. Put the other 1/2 cup ice cold water in a small saucepan along with the granulated sugar, the corn syrup, and the salt. Give it a quick stir and then turn the heat on to Medium-High. Cover and cook for 3-4 minutes.
  3. Uncover and attach a candy thermometer to the side of your pan and continue cooking until the thermometer reads 240˚F. Immediately take the pan off the heat once it gets to temperature.
  4. Turn the mixer on low and slowly pour the syrup into the gelatin.
  5. As soon as all the syrup is mixed in, turn the mixture up to high speed and whisk for 14-15 minutes. Add the teaspoon of vanilla in the last minute of whipping. Themixture will look white, glossy, and fluffy.
  6. While the mixer is going, prepare a 9×13 in pan. Lightly coat it will cooking spray.
  7. Mix the cornstarch and powdered sugar in small bowl.
  8. Add it to the pan. Move your pan around to coat it well, then pour what’s left back into the bowl and set it aside.
  9. Pour the marshmallow mixture into the pan and with a lightly oiled spatula, smooth the top. Sprinkle more of the cornstarch/powdered sugar mixture over the top. Set the rest aside for later.
  10. Let them rest for at least 4 hours to overnight.
  11. After 4 hours or overnight turn them out onto a cutting board and cut them (pizza cutter is best) into whatever size you want. Use the remainder of the cornstarch/powdered sugar mixture to coat the sides of the marshmallow.
  12. Enjoy! You can store them in a ziploc or other air-tight container for up to 3 weeks.

Chocolate Marshmallows:

1/3 cup plus 2 tbsp unsweetened cocoa powder, divided

1/4 cup plus 2 tbsp boiling water

  1. Combine the 1/3 cup cocoa powder with the boiling water. Mix thoroughly. Set aside.
  2. Once the ice cold water/gelatin has set for 5 minutes (see step 1 in main recipe), add the cocoa mixture and mix on low, just until incorporated.
  3. Follow steps 2-6 listed above.
  4. Add the remaining 2 tbsp of cocoa powder to the cornstarch/powdered sugar mixture.
  5. Follow steps 8-12

Matcha Marshmallows:

2 tbsp Matcha powder, divided

1/4 cup boiling water

  1. Combine 1 tbsp Matcha powder (or more or less to taste) with the boiling water. Mix thoroughly. Set aside.
  2. Once the ice cold water/gelatin has set for 5 minutes (see step 1 in main recipe), add the Matcha mixture and mix on low, just until incorporated.
  3. Follow steps 2-6 listed above.
  4. Add the remaining 1 tbsp of Matcha powder to the cornstarch/powdered sugar mixture.
  5. Follow steps 8-12

The flavor possibilities are endless! I’ll add more marshmallow flavors as I make them. Next up are Lemon, Strawberry, and Rose Water.

US

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