MARSHMALLOW PICTURES RECIPES

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HOMEMADE MARSHMALLOWS RECIPE | ALTON BROWN | FOOD NETWORK



Homemade Marshmallows Recipe | Alton Brown | Food Network image

Skip the store and make sweet treats at home with Alton Brown's Homemade Marshmallows recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Total Time 4 hours 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield approximately 9 dozen marshmallows or 1 1/2 pounds miniature

Number Of Ingredients 9

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Steps:

  • Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  • In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  • Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  • When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  • Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
  • Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
  • Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
  • Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

MARSHMALLOW TREATS RECIPE | ALLRECIPES



Marshmallow Treats Recipe | Allrecipes image

Can substitute marshmallow creme instead of marshmallows.

Provided by ShanaLee

Categories     Desserts    Cookies    No-Bake Cookie Recipes

Yield 24 squares

Number Of Ingredients 3

¼ cup butter
4 cups miniature marshmallows
5 cups crisp rice cereal

Steps:

  • Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
  • Add cereal. Stir until well coated.
  • Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

Nutrition Facts : Calories 64.7 calories, CarbohydrateContent 11.8 g, CholesterolContent 5.1 mg, FatContent 2 g, ProteinContent 0.6 g, SaturatedFatContent 1.2 g, SodiumContent 64.8 mg, SugarContent 5.2 g

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