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Prep time
20 minutes
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Cook time
12 hours 40 minutes
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makes
36 marshmallows
Author Notes
Some recipes are really fantastic, but over time can be sort of forgotten about. I will, however, never forget when I first came up with these marshmallows. I was working at a bakery in Manhattan, and we had a very large wholesale account. This was one of those all-encompassing, very important accounts that could be entirely what helped fund the bakery. This marshmallow recipe was always one that once developed, the client was always thrilled with, but I always found myself tweaking and perfecting the recipe anyway.
When reworking the recipe recently, remembering old tricks and techniques brought back a wave of nostalgia. Moments of making gigantic pans filled with marshmallows; learning how to navigate these larger recipes with a Hobart (and some ingenuity). It also reminded me of what it was like to be a younger cook and just work away, looking to make that one recipe better for the head chef. The really brilliant part of this marshmallow recipe is that I can still find things to tinker and play with as I grow as a pastry chef, and the possibilities are endless.
Homemade marshmallows can seem pretty daunting, and in some ways they actually are. They have that satisfying squishy first bite; made even better when sitting atop a delicious mug of cocoa. In this version, these marshmallows begin with a deep caramel flavor that—with a pinch of flaky salt and a touch of vanilla—is simply divine. The additional finishing splash of orange blossom water is new and a really welcome addition, because it helps bring a nuanced floral note that the sweetness of the caramel compliments. Making a batch of these marshmallows from scratch can be a truly gratifying process; going from daunting to fun is only a matter of time. —Ben Weiner
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Ingredients
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2 cups
(400 grams) granulated sugar
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1 cup
plus 3 tablespoons (282 grams) water, divided
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3/4 cup
(250 grams) corn syrup
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1 splash
orange blossom water
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1 teaspoon
vanilla paste
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2 packets
(about 2 tablespoons) unflavored gelatin powder
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1/2 teaspoon
flaky sea salt, like Maldon
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1/2 cup
confectioner's sugar
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1/2 cup
corn starch
Directions
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Add sugar and 3 tablespoons of water in a medium pot, fitted with a candy thermometer. The sugar and water should be the same consistency as wet sand. Heat on medium-high, avoiding stirring, until the mixture begins to bubble and turns golden brown It will take about 7 minutes. Combine the corn syrup, ½ cup of water, and orange blossom water in a separate bowl. When the caramel reaches 340°F, turn off the heat and let the caramel sit for one minute. If there are any sugar crystals attached to the thermometer or not fully incorporated, a wooden spoon can help break them up. Add in the corn syrup mix and incorporate it into the caramel using a rubber spatula. Bring the caramel corn syrup mix to 250°F, about 10 minutes.
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While the caramel is working, whisk the gelatin and ½ cup of water in a stand mixer bowl, fitted with the whisk attachment (you can use the mixers whisk to combine these). Let the gelatin bloom for 5 minutes. Set up a pot of water to make a double boiler and place the stand mixer bowl on the double boiler and fully dissolve the gelatin, whisking frequently.
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Once the caramel mix has reached 250°F and the gelatin is fully dissolved, carefully stream the caramel into the bowl. Using a whisk attachment begin mixing the marshmallow at a low to medium speed for 6 minutes, mostly to get some of the scolding heat off. While the marshmallow is whisking, set up a 9 x 9 in. square pan with parchment paper. Taking two pieces of parchment overlapping each other. Have an additional piece of parchment cut in the same size and spray the pan liberally as well as a rubber spatula. After the mix has whisked for 6 minutes, bring the speed up to high for 3 additional minutes, it will look more opaque and viscous as it whisks. Add in the flaky salt and vanilla paste and work one minute more. The sprayed spatula can help ease the marshmallow out of the mixing bowl, and gently push it into the corner. With the third piece of parchment paper, spray generously with cooking spray to help press and even out the marshmallow. To let the marshmallow properly set leave it for a minimum of 6 hours but preferably 12 hours.
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When the marshmallow has set, sift cornstarch and powdered sugar together, sift a generous amount on a cutting board. Add a light amount of cooking spray onto a knife and begin by cutting it in half. While cutting, coat the knife with the cornstarch mix after each cut into marshmallows.Cut the marshmallow sheet in half, then into thirds. From that you will be left with six strips. Repeat the same process going in the opposite direction or horizontally. In total you will be left with 36 marshmallows. Take all of those marshmallows and begin to coat them into the cornstarch mix, sifting off any excess. If eating within the day, let the marshmallows sit slightly spread apart and dry the outer part somewhat. The marshmallows will be sticky so when storing, keep some of the coating at the bottom of a container and let the marshmallows sit in it, again slightly spread apart. The marshmallows will hold up to about one to two weeks in an airtight container.
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