Hello Everybody! Here's my tutorial on how to make Alton Brown's Homemade Marshmallows with a Will Bake 4 Food twist ;)
3 packages of unflavored Gelatin (3 oz.)
1 1/2 cup sugar
1/4 t of kosher/sea salt (just want bigger granules)
1/4 cup confectioner's sugar
1/4 cup corn starch
(you can skip the cornstarch and have 1/2 cup confectioner's sugar)
1/2 cup cold water (for gelatin)
1/2 cup water (for sugar mixture)
1 cup light corn syrup
1 t vanilla extract
1 1/2 t of other flavoring (I used a strawberry emulsion)
Kitchen Aid stand Mixer/ whisk attachment
Cooking spray sans flower (Baker's Joy tends to leave flavor)
Pot (for bringing sugar to boil)
Place your stainless steel bowl and whisk attachment in the freezer while you prep (I'm slow, so about 20 minutes)
Once cold and water is chilled, put Gelatin in mixer with cold water to "bloom".
Head to the stove.
Put your sugar, salt, water, and corn syrup in the pot and put on medium-high heat for 4 minutes covered.
After uncovered, place candy thermometer in the mixture and bring to a "soft ball" boil (240degF). About 8-10 more minutes.
Take mixture off heat and turn the Stand mixer on "stir". Slowly drizzle mixture in the side of the bowl.
Once all of the sugar mixture is in the bowl, gradually turn the speed to 10. Steam will come out, it's okay. . .
Let spin for c. 12 minutes,
While you're "fluffing" the marshmallow, prep your pan:
Spray the 9/13 with cooking spray and then coat with the confectioner's sugar. (set aside).
After 12 minutes, Reduce speed on mixer to "stir"/off and incorporate the vanilla. Bring back up to medium high to let incorporate then repeat this process for extra flavoring (extra flavoring optional).
If you wanted to color your mixture, now would be the time to incorporate that as well.
Let mix for about another minute.
THIS is STICKY!
Spray your spatula with the cooking spray and scrape the mixture out of the whisk and from the sides of the bowls.
"Scoop" mixture into your prepared pan with spatula.
To get a really even layer, go ahead and sprinkle confectioner's sugar on top and press out into the corners of the pan with your hand.
The HARD part: let sit for 4-6 hours (advice, do this before bed and have marshmallows for breakfast!)
Once this agonizing time has passed, loosen up the marshmallow from the sides of the pan with a butter knife and turn out onto a confectioner sugared service.. . .
Coat a pizza cutter with Confectioner's sugar and cut into 1X1X1 cubes.
Coat the un-powdered sides of the marshmallows with confectioner's sugar and VOILA!
IF they last that long, store in an airtight container for about 3 weeks.