Countdown to Christmas: 15 Sleeps

Homemade Marshmallows

from Alton Brown

These are great any time of year. In the summer, we take them camping to have fire-side. During the holidays, they are delightful melted in a large mug of hot chocolate. I added some peppermint extract and red gel paste to this batch, to make it extra Christmasie.

3 packages gelatin powder (3/4oz)
1 cup cold water - divided
12oz granulated sugar
1 cup light corn syrup
1/4 tsp salt
1 tsp vanilla extract
*if using extra flavouring, 1 tsp extract (peppermint, orange, lemon, cinnamon, etc)

For Pan:
1/3 cup icing sugar
3 tbsp cornstarch
nonstick spray

1. Combine gelatin with 1/2 cup of cold water in the bowl of a stand mixer. Set aside to bloom while you prepare the sugar mixture.
2. In a medium, heavy bottom saucepan, combine remaining 1/2 cup water, sugar, corn syrup, and salt. Heat over medium to medium-high heat, until mixture reaches 240F (use a candy thermometer).
3. Using the whisk attachment and with the mixer on low, slowly add the hot sugar mixture to the gelatin. Slowly increase mixer speed to high, and continue to beat for 12 minutes. Mixture will become white, fluffy, and increase in volume by at least 3x. Add vanilla and any extra flavouring in last 2 minutes of mixing. If adding colours, add in last minute.

-While sugar is mixing, prepare pan as follows:
Combine icing sugar and cornstarch in a small bowl. Lightly spray a 13x9" metal pan with nonstick spray. Add the sugar/cornstarch mixture to the pan, and move around to completely coat the bottom and sides of the pan. Return any excess sugar mixture to the bowl to save for later.

4. After 12 minutes in the mixer, pour the marshmallow mixture into the prepared pan (lightly spray a spatula with nonstick spray to assist). Spread mixture evenly into pan. Dust the top of the marshmallows with sugar/cornstarch mixture. Let sit, uncovered, at least 4 hours, or overnight.
5. Turn the marshmallows out of pan and onto a cutting board. Using a pizza cutter, cut into 1" squares. Cover all cut sides with sugar/cornstarch mixtures, to ensure none of the sides are sticky.  Store in a ziplock back for up to 3 weeks.