Tuesday, October 6, 2009

What Do Homemade Marshmallows Have To Do With BBQ?

Not much!

But they are delicious. Here is how you make them. (adapted from the
French Laundry Cookbook)


3 envelopes of unflavored Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract

Spray oil for plastic wrap and 9X9 inch pan

Confectioners' sugar for dredging - Other possible coatings - cinnamon, cocoa powder, green tea powder, Howling Wolf Original Dry Rub (just kidding ... kinda)

Other variations: try adding ginger to the simple syrup, or other flavors like orange zest.


Pour the cold water into the bowl of an electric mixer and sprinkle with the gelatin. Let it soak for 10 minutes. Make your simple syrup by combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a hard boil for 1 minute.

Carefully pour the boiling syrup into the gelatin and mix at high speed. Add the salt and beat for 12 minutes.
Scrape down frequently.

As the mixture starts cooling, add
vanilla and mix until it incorporates. If added while too hot, the vanilla will evaporate.

Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Lightly oil hands and spatula ). After pouring the marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
Let sit for a few hours.

Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12 equal pieces with scissors (the best tool for the job) or a chef's knife. Drop directly into another bowl with confectioners' sugar for additional dredging.

Yield: 12 large marshmallows - I like to cut them into smaller bits.