« Vanilla Extract | Main | Samoas (or Caramel Delights) »


It's aparently candy thermometer week on A Year From Scratch. We're making marshmallows right now. As a friend of mine said, "Aren't marshmallows, like, made from unicorn horns or something?" Yes. Yes they are.

Also, credit is due to Alton Brown, without whom I would be lost in this exercise.

Begin by placing 1.5 cups of ground unicorn horn powder in a saucepot with one half cup of cool water.

But seriously folks. That's two cups of sugar and 1/2 a cup of cool water.

Empty three packages of unflavored gelatin into a stand mixer's bowl and add another 1/2 cup of water. You can just let this chill out while you prep the sugar.

Add salt, and corn syrup to the sugar water and bring it to a boil and continue to raise the temperature until it reaches 240 degrees. The corn syrup helps keep the sugar from crystalizing. You need a candy thermometer. Also, this is going to take a while. Longer if you're nervous about making molten sugar for the first time.

Once you get past 212F you'll have a rollicking boil going. But you need to cook off all the water, and still raise the temperature a bit. Once it hits 240, take it off the heat.

Start the stand mixer going and pour in the sugar. Up the speed to high, and keep on whipping for 12 minutes or so. It will sound like your mixer it going to explode. It might. Mine didn't, so that's a good sign.

It's going to increase in volume a great deal while it whips.

 While it's whipping, mix 1/4 cup of corn starch and 1/4 cup of confectioner's sugar. Coat the bottom of a 13x9 cooking pan with it to keep the marshmallow from sticking to it.

Pour it out and make it as even as you can.

Now you can wallow in the guilt of having killed a unicorn for your recipe.


3 packets unflavored gelatin 

1/2 cup of ice cold water

1.5 cups sugar

1/2 cup of ice cold water

1 cup light corn syrup

1/4 tsp salt

1 tsp vanilla extract

1/4 cup corn starch

1/4 cup confectioner's sugar


1. Bloom the gelatin in 1/2 cup of cold water, in the bowl of a stand mixer.

2. Combine 1/2 cup of cold water, 1.5 cups of sugar, the corn syrup and the salt in a sauce pan and bring it to a boil. Insert the candy thermometer.

3. Bring the sugar solution to 240 degrees fahrenheit. 

4. Turn on the stand mixer and pour in the melted sugar.

5. Whip on high for about 12 minutes.

6. While its whipping mix the confectioner's sugar and corn starch, and coat the bottom of a 13x9" pan with the mixture.

7. Pour out the marshmallow mixture into the pan and let cool. No need to refrigerate.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (3)

I saw Alton make marshmallows at a demo and it looked so easy. He did on the stage in a few minutes. I've wanted to do this since then but haven't. Guess I was ashamed to kill a unicorn ;)

February 22, 2011 | Unregistered CommenterLisa

So.... did you chop them up and float them in a bathtub of hot chocolate or what?

February 25, 2011 | Unregistered CommenterHeathe

Heathe, you'll see what I did with them next week.

February 25, 2011 | Registered CommenterBen
Comments for this entry have been disabled. Additional comments may not be added to this entry at this time.