Alton Brown Marshmallows Recipe

This Alton Brown Marshmallows Recipe is fluffy and melt-in-your-mouth soft, which uses unflavored gelatin and light corn syrup. It’s a classic, foolproof recipe, ready in about 3 hours and 20 minutes.

Alton Brown Marshmallows Recipe Ingredients

• 1/4 cup cornstarch
• 1/4 cup confectioners’ sugar
• 2 1/2 tablespoons unflavored powdered gelatin (3 packets)
• 1 cup cold water, divided, plus a little extra if needed
• 1 1/2 cups plus 1 1/2 tablespoons granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract

How To Make Alton Brown Marshmallows Recipe

1. Prep the pan: Mix cornstarch and confectioners’ sugar. Spray a 9×13-inch metal baking pan with oil. Dust bottom and sides with one-third of the sugar-starch mix. Set aside the rest.
2. Bloom the gelatin: In the stand mixer bowl, pour in 1/2 cup cold water and sprinkle gelatin evenly on top. Let bloom for 5 minutes. If dry spots remain, add a few drops of water and wait another 1–2 minutes.
3. Make the syrup: In a saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Cover and heat over medium-high until it begins to simmer (about 3 minutes). Uncover and cook without stirring until it reaches 240°F (about 6–7 minutes). Use a wet pastry brush to prevent crystals on the pan sides.
4. Mix with gelatin: Set mixer to low. Slowly pour hot syrup down the side of the bowl into the gelatin (avoid the whisk). Gradually increase speed to high and whip for 13–14 minutes, until thick and lukewarm. Add vanilla and whip for 30 more seconds.
5. Spread in pan: Use an oiled spatula to transfer marshmallow to prepared pan. Quickly spread evenly and dust the top with the reserved sugar-starch mix. Let sit uncovered for at least 3 hours (overnight is better).
6. Cut and finish: Loosen edges with a spatula, flip onto a cutting board, and cut into 24 pieces using an oiled knife or pizza cutter. Dust all sides with more of the sugar-starch mix. Store in an airtight container.

Recipe Tips

• Why bloom gelatin first?
  It ensures a smooth, stable texture when mixed with the hot syrup.
• Can I use a hand mixer instead?
  No, the mixture is too thick—only a stand mixer can handle the job.
• How to keep marshmallows from sticking:
  Use plenty of the cornstarch-confectioners’ sugar mix and oil your tools.
• How long do homemade marshmallows last?
  When stored properly, they can last for several weeks or even months.
• Can I add flavors or colors?
  Yes, add extracts or food coloring with the vanilla for a fun twist.

What To Serve With Marshmallows

Homemade marshmallows are perfect for:

• Hot chocolate or coffee
• S’mores or toasted over a fire
• Dipped in chocolate
• Cut into shapes for decorating
• Gift boxes and party favors

How To Store Marshmallows

Room Temperature:
Keep in an airtight container with extra sugar-starch coating to prevent sticking. Good for up to 1 month.

Freeze:
Not recommended—freezing alters the texture.

Marshmallow Nutrition Facts

• Calories: ~90 per piece
• Carbohydrates: 21g
• Sugars: 18g
• Protein: 1g
• Fat: 0g
• Sodium: 20mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use agar instead of gelatin for vegetarian marshmallows?
Yes, but results will vary. Agar sets more firmly and needs different prep.

Why didn’t my marshmallows set?
Undercooking the syrup or not fully whipping the mixture can affect firmness.

How do I make mini marshmallows?
Cut into smaller cubes, about 1/2-inch square, and dust all sides.

Can I toast these marshmallows?
Absolutely—they toast beautifully over an open flame or under a broiler.

Try More Recipes:

• Alton Brown Yorkshire Pudding Recipe
• Alton Brown Cranberry Sauce Recipe
• Alton Brown Pecan Pie Recipe