As I have mentioned before in previous blog posts about marshmallows I can rarely have commercial marshmallows due to the habit of manufacturers using artificial dyes to get that “white look”. So over the past couple years I have tried a couple recipes, from one with corn syrup to even a maple syrup based one. All of them have been tasty but neither do I shy from trying out new types!
This one is sugar based with no corn syrup but stands out as it uses milk. For equipment you must have a stand mixer that can handle long-term beating at high – quality counts in this tool. A good Kitchen Aid mixer will pay you back many times. A candy thermometer is also needed, though a cheap espresso thermometer can be subbed in a pinch.
Plain gelatin is often hidden in grocery stores. Look up high above the pudding/gelatin for Knox© brand.
Unsalted butter (for pan prep)
3/4 cup cool water
3 Tbsp (3 packets) unflavored gelatin
2 cups granulated sugar
1/2 cup canned evaporated milk
1 tsp pure vanilla extract
Take a glass 8×8″ baking pan, butter it liberally, on the sides and bottom. Dust with powdered sugar to coat and set aside.
In your stand mixer add 1/2 cup of the water and sprinkle the gelatin on top. Let sit for at least 10 minutes to soften. Make sure your mixer has its whisk attachment in place.
In a 3 quart heavy saucepan over low heat combine the sugar, the milk and 1/4 cup of the water. Stir gently till the sugar is dissolved. Raise the heat to medium low and bring the mixture to a simmer without stirring. You want ‘soft ball’ stage or 240°. Keep an eye on it and keep kids/pets out of the kitchen. Sugar syrup burns!
Take the syrup off the heat and slowly add to the mixer, turning on to low till incorporated. Turn up to high and beat for 10 minutes. Add in the vanilla slowly and let beat through for another minute or so.
Turn off the mixer and immediately pour into the prepared pan with a silicone spatula. Pat it in and smooth the top. Sprinkle the top with more sifted powdered sugar and let sit for 8 hours or overnight (once it has cooled down on the counter cover with plastic wrap tightly).
On a powdered sugar dusted cutting surface knock the marshmallows out. Cut with kitchen scissors or a sharp knife dusted with more sugar. Dip or dust all cut sides with more sugar. Store in an airtight container for up to two weeks.