When I thought I was going back to the States this spring, I asked my American friend Drini (check out her Facebook page), if there was anything she wanted for me to bring back for her and she gushed about Jet Puffed Marshmallows! I too have asked my Mom to stuff a couple of bags into her suitcase, particularly around Thanksgiving, because, well, candied sweet potatoes and hot chocolate with marshmallows are top notch!
It has now been officially a year, since I have returned to the US for a visit, the reasons are partially timing and mostly financial, but I have been learning to make do with out my American goodies by learning how to make things myself. When I proposed the America Day event and decided that I was going to make S’Mores, learning how to make marshmallows was an inevitable step.
I again turned to Alton Brown for this, my second foray into candy making because if you need to use a candy thermometer I like to feel confident about the recipe I am using. The only adjustment I made to the original recipe was to use glucose (глюкоза) derived from corn instead of corn syrup because this is the best alternative that I have found in Bulgaria.
Marshmallows, Alton Brown: Food Network
3 10g packages of unflavored gelatin
1 cup (236ml) ice cold water
12 oz (340g) granulated sugar
1 cup (236ml) glucose
1/4 tsp kosher salt
1 tsp pure vanilla extract
1/4 cup (57g) confectioners’ sugar
1/4 cup (57g) cornstarch
In the bowl of a stand mixer, fitted with the whisk attachment, add the gelatin and 1/2 cup of water.
After you finish adding the syrup, turn the speed up to high till it becomes very thick and lukewarm about 12 – 15 minutes. Add the vanilla during the last minute of whipping.
While the mixture is whipping, prepare a 9 x 13 inch baking dish. Combine confectioners’ sugar and corn starch. Coat dish with nonstick spray and dust with sugar mixture. Keep excess and set aside.
Pour thick marshmallow mixture into the prepared dish and level with an oiled spatula.