Sandra This impossibly fluffy Alton Brown Marshmallows 2.0 is made with unflavored gelatin, sugar, and reduced corn syrup and ready in 4 hours. Watch as the clear, boiling syrup transforms into a glossy, opaque cloud of vanilla sweetness right in your stand mixer. I was skeptical that reducing the corn syrup would work, but the result is a lighter, less sticky marshmallow that melts perfectly.
What Makes This Version Different
If you have made the original version of this recipe, you might remember it calling for a full cup of corn syrup. This updated 2.0 version reduces that amount to just half a cup, which significantly changes the texture. I found that this adjustment creates a marshmallow that is less dense and rubbery, offering a more tender bite that dissolves beautifully on the tongue.
Another surprise with this updated method is how quickly it sets up compared to the original. Because there is less liquid glucose holding it back, the structure forms faster once it hits the pan. I learned the hard way that you cannot dawdle when transferring the mixture, or you will end up with a sticky situation that refuses to spread evenly.
Alton Brown Marshmallows 2.0 Ingredients
- 3 packages (0.75 oz / 21g total) unflavored gelatin
- 1 cup ice cold water, divided
- 1 1/2 cups plus 1 1/2 tablespoons (340g) granulated sugar
- 1/2 cup (160g) light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch (for dusting)
- 1/4 cup confectioners’ sugar (for dusting)
- Nonstick cooking spray
How To Make Alton Brown Marshmallows 2.0
- Prep The Pan: Combine the cornstarch and confectioners’ sugar in a small bowl. Lightly grease a 9×13-inch metal baking pan with nonstick spray, then coat it generously with some of the dusting mixture, tapping out the excess.
- Bloom The Gelatin: Pour 1/2 cup of the ice-cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin packets over the water and let it sit for about 5 minutes to bloom.
- Make The Syrup: In a medium saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Cover and cook over medium-high heat for 3 to 4 minutes, then uncover and clip on a candy thermometer.
- Boil To Soft Ball: Continue boiling the syrup without stirring until it reaches exactly 240°F (115°C). Immediately remove the pan from the heat.
- Whip The Mixture: Turn the mixer to low speed and slowly pour the hot syrup down the side of the bowl into the gelatin. Once all syrup is added, increase speed to high and whip for 12 to 15 minutes until the mixture is thick, glossy, and lukewarm.
- Add Flavor And Set: Add the vanilla extract in the last minute of whipping. Pour the marshmallow mixture into the prepared pan, spreading it with an oiled spatula. Dust the top with more cornstarch mix and let it set uncovered for at least 4 hours.
- Cut And Serve: Turn the marshmallow slab onto a cutting board dusted with the powder mix. Cut into squares using a pizza cutter or knife, tossing each square in the remaining powder to prevent sticking.
Recipe Tips
Trust the thermometer: Candy making is chemistry, and guessing the temperature will result in a soupy mess or hard rock candy. You must hit 240°F exactly for the sugar structure to hold the air bubbles correctly.
Oil is your friend: Marshmallow mixture is incredibly sticky. Coat your spatula, knife, and even your hands with a little neutral oil or cooking spray before handling the mixture to prevent frustration.
Don’t scrape the bowl: When pouring the whipped marshmallow into the pan, resist the urge to scrape every last bit from the whisk or bowl sides. The mixture near the edges is often cooler and stiffer, which can create hard lumps in your final marshmallows.
What To Serve With Marshmallows
These marshmallows are the ultimate companion for a rich homemade hot chocolate, as they melt into a creamy foam rather than just dissolving. They also toast beautifully over a fire, making them an upgrade for traditional s’mores when paired with dark chocolate and graham crackers. For a simple treat, serve them on a platter dipped in melted chocolate and crushed peppermint.
How To Store
Store these marshmallows in an airtight container at room temperature for up to 3 weeks. Do not refrigerate them, as the humidity in the fridge will cause the sugar to weep and become sticky. If they stick together over time, toss them with a little extra cornstarch and powdered sugar.
FAQs
Why did my marshmallows turn out wet?
Humidity is the enemy of candy making. If you make these on a rainy day, they may absorb moisture from the air and become sticky or weepy; try to make them on a dry day if possible.
Can I use a hand mixer?
Technically yes, but it is very difficult. The mixture becomes extremely thick and stiff, which can burn out the motor of a standard hand mixer, so a stand mixer is highly recommended.
Can I use honey instead of corn syrup?
You can, but it will change the flavor profile significantly. Corn syrup is neutral and prevents crystallization, whereas honey adds a distinct floral taste and may result in a softer final texture.
Nutrition
- Calories: 77
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrate: 19g
- Protein: 1g
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Alton Brown Marshmallows 2.0 Recipe
Description
A technically precise confection that utilizes the “soft-ball” sugar stage and a mechanical aeration of hydrated gelatin to produce a light, bouncy, and stable foam.
Ingredients
Instructions
- The Desiccant Barrier: Combine cornstarch and confectioners’ sugar. Grease a 9×13-inch pan with nonstick spray and coat with the mixture. This powder acts as a moisture barrier to prevent the sticky marshmallow from bonding to the pan.
- The Syrup Solution: Combine the remaining 1/2 cup water, sugar, corn syrup, and salt in a saucepan. Cover for 3-4 minutes to allow condensation to wash any stray sugar crystals off the sides of the pan.
- Soft-Ball Stage: Uncover and boil until the thermometer reads exactly 240°F (115°C). At this precise temperature, the sugar concentration is approximately 85%, which is the chemical “sweet spot” for a marshmallow that is firm enough to hold its shape but soft enough to melt.
- The Aeration Phase: On low speed, slowly pour the hot syrup into the bloomed gelatin. Increase to high and whip for 12 to 15 minutes. This mechanical action forces millions of tiny air bubbles into the cooling gelatin-sugar matrix, creating a stable foam.
- Flavor and Cast: Add vanilla in the last minute. Transfer the viscous mixture to the pan using an oiled spatula. Dust the top with more powder.
- The Cure: Let the marshmallows set uncovered for at least 4 hours. This allows the gelatin to fully cross-link and the excess moisture to evaporate.
- Mechanical Slicing: Turn the slab onto a dusted board. Use a pizza cutter (oiled if necessary) to cut into squares. Toss each piece in the powder mix to seal the sticky edges.
