Sandra This Alton Brown Marshmallows recipe is a light and springy treat, which calls for unflavored gelatin and sweet corn syrup. It’s a fluffy homemade confection, ready in about 4 hours and 30 minutes (mostly setting time).
Alton Brown Marshmallows Ingredients
For the Marshmallow Base
- 3 packages (0.75 oz total) unflavored gelatin
- 1 cup ice-cold water, divided
- 12 oz (approx. 1 ½ cups) granulated sugar
- 1 cup light corn syrup
- ¼ tsp kosher salt
- 1 tsp vanilla extract
For the Dusting Mixture
- ¼ cup confectioners’ sugar (powdered sugar)
- ¼ cup cornstarch
- Nonstick cooking spray
How To Make Alton Brown Marshmallows
- Bloom the gelatin: Pour ½ cup of the ice-cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the 3 packages of gelatin over the water. Let it sit while you prepare the syrup. This process, called “blooming,” softens the gelatin.
- Make the sugar syrup: In a small saucepan, combine the remaining ½ cup of water, granulated sugar, corn syrup, and kosher salt. Place over medium-high heat, cover, and cook for 3–4 minutes.
- Reach the soft-ball stage: Uncover the saucepan and clip a candy thermometer to the side. Continue to cook the syrup without stirring until it reaches exactly 240°F (115°C). As soon as it hits this temperature, remove the pan from the heat immediately.
- Whip the mixture: Turn the stand mixer on low speed. Carefully pour the hot sugar syrup down the side of the bowl into the gelatin mixture (avoid hitting the whisk directly to prevent splattering). Once all the syrup is added, increase the speed to high.
- Aerate and flavor: Whip on high speed for 12–15 minutes. The mixture will transform from a clear liquid into a very thick, white, lukewarm fluff. Add the vanilla extract during the last minute of whipping.
- Prepare the pan: While the marshmallows whip, combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9×13-inch metal baking pan with nonstick spray. Add a spoonful of the sugar-cornstarch mixture and shake it around to completely coat the bottom and sides of the pan. Return excess dust to the bowl.
- Pour and set: When the marshmallow mixture is thick, pour it into the prepared pan. Use a lightly oiled spatula to spread it evenly. Dust the top lightly with more of the sugar-cornstarch mixture. Let the marshmallows sit uncovered at room temperature for at least 4 hours (or overnight) to cure and set.
- Cut and store: Turn the marshmallow slab onto a cutting board. Dust a pizza cutter or sharp knife with the sugar mixture and cut into 1-inch squares. Toss the cut marshmallows in the remaining sugar-cornstarch mix to coat all sticky sides. Shake off excess and store.
Recipe Tips
- Candy Thermometer is mandatory: You cannot guess 240°F. If the syrup is too cool, the marshmallows won’t set; if too hot, they will be hard. Precision is key.
- Stand Mixer: This recipe is extremely difficult with a hand mixer as it requires 15 minutes of high-speed whipping while pouring hot syrup. A stand mixer makes it safe and easy.
- Cleaning up: Marshmallow residue is essentially sugar and gelatin. To clean the sticky bowl and whisk, simply soak them in very hot water—the sugar will dissolve effortlessly.
- Variation: You can pipe the mixture into strips or shapes immediately after whipping to make miniature marshmallows, but you must work fast as it begins to set quickly.
What To Serve With Alton Brown Marshmallows
These are perfect on their own but elevate other treats.
- Hot Chocolate: They melt beautifully into warm cocoa.
- S’mores: The texture toasts and caramelizes better than store-bought.
- Rocky Road: Fold into fudge or brownie batter.
- Sweet Potato Casserole: A luxurious topping for holiday sides.
How To Store Alton Brown Marshmallows
- Store: Keep them in an airtight container at room temperature for up to 3 weeks.
- Freeze: Marshmallows freeze surprisingly well. Store in a freezer bag for up to 3 months. They don’t freeze solid, so you can eat them cold.
Alton Brown Marshmallows Nutrition Facts
- Calories: 100kcal
- Protein: 1g
- Carbohydrates: 25g
- Fat: 0g
- Saturates: 0g
- Sugar: 18g
- Salt: 0.1g
Nutrition information is estimated per square (based on approx. 24 pieces).
FAQs
Can I use flavored gelatin?
No, you need unflavored gelatin (like Knox brand) for the structure. If you want flavored marshmallows, add extracts (peppermint, almond) in step 5 instead of vanilla.
Why is corn syrup used?
Corn syrup is an invert sugar that prevents the granulated sugar from crystallizing, ensuring the marshmallows stay smooth and soft rather than turning grainy.
Why coat in cornstarch?
The mixture of cornstarch and powdered sugar absorbs moisture and coats the sticky edges, preventing the marshmallows from fusing back together into a giant blob.
Alton Brown Marshmallows Recipe
Description
A scientifically perfected homemade marshmallow recipe using gelatin and hot sugar syrup to create fluffy, vanilla-scented clouds that melt in your mouth.
Ingredients
Instructions
- Bloom gelatin in ½ cup cold water in mixer bowl.
- Boil sugar, corn syrup, salt, and remaining water to 240°F.
- Pour hot syrup slowly into gelatin while mixing.
- Whip on high for 12–15 minutes until thick and lukewarm.
- Add vanilla.
- Spread into a pan dusted with cornstarch/powdered sugar.
- Cure for 4 hours.
- Cut and toss in dusting mixture.
Notes
- Ensuring the water for the gelatin is ice-cold helps the gelatin granules swell properly (bloom) before the hot syrup hits them, which is crucial for a smooth final texture.
- When cutting the marshmallows, use a pizza cutter rather than a knife; the rolling motion prevents the sticky marshmallow from dragging and creates cleaner edges.
- Do not cover the marshmallows while they are setting; they need air exposure to form a slight “skin” on top, which makes them easier to handle.
Alton Brown Marshmallows Recipe
