Butter. Marshmallows.
Each year, if I can manage it, I like to make cookie boxes to send to close family and friends. Its the kind of gift you can’t buy for any money and each item is crafted with my secret ingredient (love).
Marshmallows are a fluffy confection of hot sugar syrup and gelatin but the flavors and mix ins are practically infinite. This recipe has a special ingredient: butter. You might be thinking of buttered toast or popcorn flavor profiles, but you’d be wrong. The butter in these is subtle, but adds depth and richness and almost becomes it’s own kind of flavor, in a way that makes me think of the combination of coffee and chocolate. Some homemade marshmallows can be big sugar bombs. And these are, but they also have a depth of flavor that makes them perfectly decadent.
This recipe was adapted from Stella Park’s Bravetart cookbook. In good Stella fashion, there’s a little bit of salt in this recipe, in addition to the butter. But these ‘mallows aren’t salty. The added salt brings out the sweetness and adds a little complexity and decadence to this candy, so don’t skip it!
Meanwhile lets make marshmallows. If you’ve never made these from scratch, you are in for a (literal) treat. These are a completely different confection than those sweet, squishy jet-puffed marshmallows you can find in a plastic bag at most groceries. These melt on your tongue. They don’t dissolve the way store bought ones do, they puddle and ooze and enrich everything around them. And they also melt wonderfully in a hot cup of drinking chocolate.
You’ll need: a stand mixer. You might get away with using a hand mixer, but I’ve not tried it so I can only imagine you’d need a minimum of strong arms and a good deal of patience. You’d do well to have a candy thermometer, too. Ingredients are simple – just sugar, corn syrup, powdered gelatin, salt, and, of course, butter. And powdered sugar, lots of powdered sugar!
The process is fairly simple. You just make a sugar syrup, which you bring to the right temperature, takes about 10 minutes or so. Then you pour it over hydrated gelatin into the bowl of your stand mixer and whip until glossy, white and fluffy, also about 10 minutes. Then pour it into any shaped dish you’d like to harden. I like to use my 8×8 brownie pan and cut them into big and chunky 1.5″-2″ squares. But you can cut into any shape, or drop the mixture into any size mold you like (these soap molds are fun!). Sprinkle with powdered sugar (or cornstarch) to stop it sticking to everything. Here is a short video tutorial (not made by me) that shows all the steps.
I hope you give this recipe a try. Its so much easier than you think!
Butter Marshmallows
Ingredients
- 3 envelopes unflavored gelatin powder (or 3/4 oz)
- 4 oz room temp water (to bloom gelatin)
- 1 1/2 tsp vanilla extract
- 4 oz water
- 5 oz corn syrup
- 12 oz sugar
- 1/4 tsp salt
- 1 tablespoon melted butter
- 1.5 oz powdered sugar
Instructions
- In a small bowl, whisk gelatin, 4 oz (or 1/2 cup) of water and vanilla extract
- In a pot over medium heat, combine remaining 1/2 cup (4 oz) of water, corn syrup, sugar and salt. Stir until sugar is melted. Then, without stirring, heat the syrup until it registers 250 degrees F on a thermometer.
- Pour the hot syrup into the bowl of a stand mixer. Cool to 212 degrees F (about 6 minutes), then add gelatin.
- With the whisk attachment, mix on low until everything is incorporated, then switch to medium high and whip until mixture is thick, white and tripled in size - around 10 minutes. Reduce speed to low and add melted butter. Beat another 20 seconds or so to incorporate.
- Scrape the mixture into an 8x8 pan lined with plastic wrap, spreading evenly on top. Cover with greased plastic wrap and refrigerate until firm, about 2 hours, or, let it sit overnight on the counter at room temperature.
- When marshmallows are firm, they're ready to cut. Sift powdered sugar over the top and turn the whole thing out onto a cutting board. Cut into six 1.5" strips and cut each of those into 1.5" cubes. Roll the cut marshmallows in more powdered sugar to coat and prevent sticking.
- Transfer to an airtight container. Marshmallows will keep around 3 weeks at room temperature or freeze well for up to 6 months.
Notes
You really need a stand mixer and a candy thermometer to make this recipe.
Serving suggestions: Eat em. Dip em in chocolate. Drop one (or two!) into hot chocolate.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
