Homemade Marshmallows

By Alton Brown

3 pkg unflavored gelatin

1/2 cup ice-cold water

1/2 cup tap water

12 oz granulated sugar, about 1 1/2 cups

1 cup light corn syrup

1/4 tsp kosher salt

1 tsp pure vanilla extract

1/2 cup confectioners' sugar

1/2 cup cornstarch

Nonstick spray

In the bowl of a stand mixer fitted with the whisk attachment, pour in 1/2 cup ice-cold water and sprinkle the three packages of gelatin on top.

In a small saucepan, add 1/2 cup tap water, granulated sugar, corn syrup and salt.  Cook over medium-high heat, stirring only until the sugar is dissolved.  Cover the pan and let it cook for 3 to 4 minutes.  Remove the cover; clip a candy thermometer onto the side of the pan and continue to cook without stirring until the mixture reaches the softball stage (240°F), about 7 to 8 minutes.  Once the sugar mixture reaches temperature, immediately remove it from the heat.

With the mixer running on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  When all the syrup has been added, increase the speed to the maximum setting.  Continue to whip until the mixture becomes very thick, and the bowl is lukewarm to the touch, about 12 to 15 minutes.  Add the vanilla extract in the last minute of whipping. 

Meanwhile, in a small bowl, sift together the confectioners' sugar and cornstarch until well mixed.  

While the mixture is whipping, prepare a 13 x 9-inch metal baking pan.  Spray the pan with nonstick cooking spray and dust the bottom and sides thoroughly with some of the confectioners' sugar and cornstarch mixture, returning any excess to the bowl. 

When the mixture is ready, pour it into the prepared pan, using a lightly oiled spatula to spread it evenly.  Dust the top with enough of the remaining sugar and cornstarch mixture to coat it lightly.  Let the marshmallows set up at least four hours and up to overnight.

Turn the marshmallows out onto a cutting board that has been dusted with the sugar and cornstarch mixture.  You may need to coax it away from the pan with a flexible spatula sprayed lightly with non-stick spray.  Cut the marshmallows into the desired size with a pizza cutter, lightly sprayed with non-stick spray before each pass. 

Toss the marshmallows with the remaining sugar and cornstarch mixture until all sides are well-coated, making additional sugar and cornstarch mixture as is necessary.

Store the marshmallows in an air-tight container for up to 3 weeks (if they last that long).