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Homemade Marshmallows




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From "Good Eats W / Alton Brown"


List of Ingredients




4 pkg gelatin
1 cup water
1 cup agave
1 1/2 cups corn syrup
1 tbsp pure vanilla extract
1 x pinch salt


Recipe



For the Homemade Marshmallows
In a small bowl sprinkle the gelatin powder over ½ cup of the water. Place the agave and the remaining half-cup of the water in a pot and heat until warm to the touch. Add the gelatin mixture to the warm syrup and stir until fully melted.
Pour the gelatin syrup mixture into the bowl of a large stand mixer (i.e. Hobart or KitchenAid) fitted with a whip. Add the corn syrup and vanilla and begin beating at high speed. You may find it useful to cover the bowl with plastic wrap while it beats to keep down the splatter.
Continue beating until the mixture cools, increases in volume, and forms soft peaks. Working quickly before the mixture fully sets in the bowl transfer to either a standard hotel pan dusted with powdered sugar for later cutting into cubes or transfer to a piping bag fitted with a straight tip and pipe mounds onto a non stick surface such as a silpat mat dusted with powdered sugar.
Alton suggested that the whipping should take a minimum of 15 minutes to get the maximum amount of air incorporated into the mallow. He also stated the finished pan of marshmallow should cool for at least 4 hours and preferably overnight. The above recipe is from a show called Chef at Large though, rather than Alton's recipe, which uses 2 cups of sugar. Once the marshmallows have set cut them and dust them then use them.