The Chew June 21 2013
On The Chew June 21 2013, model and blogger Chrissy Teigen will be cooking with Clinton Kelly, audience members are going into the “Chew Tank” to see who’s summer recipe will come out on top and with them a chance to cook it up with Mario Batali, and The Chew visits Tillman’s Roadhouse in Dallas, Texas to learn how to make marshmallows from scratch with a marshmallow recipe.
The Chew: Marshmallow Recipe
Though walking into the store and buying marshmallows seems to be a pretty simple solution to fulfilling a marshmallow craving (whoever has those), my research suggests that homemade marshmallows generally taste a lot better than your assembly-line marshmallows that your local grocer would generally have. Check out the recipe below.
The Chew: Marshmallow Ingredients
- 1/2 cup of cold water
- 3 envelopes of unflavored gelatin
- 2/3 cups corn syrup
- 2 cups of granulated sugar
- 1/4 cup of water
- 1/4 teaspoon of salt
- 1 to 3 tablespoons of vanilla extract or other flavorings (almond, peppermint, etc.)
- 1/3 cup of corn flour (corn starch)
- 1/3 cup of confectioner’s sugar (powdered sugar)
- Food coloring (optional)
The Chew: Marshmallow Directions
- Prepare a mixture of equal parts powdered sugar and corn starch or corn flour. Mix a cup or more of each in a bowl and keep it handy.
- Line your pans with plastic wrap, waxed paper or baking paper for easier release.
- Pour the 3 envelopes of gelatin into the bowl of an electric mixer and put 1/2 cup cold water into the bowl with the gelatin.
- Let the gelatin and water sit for about 10 minutes while you prepare the sugar and corn syrup mixture. The gelatin will “bloom” during this time.
- Combine 2 cups of granulated sugar, 1/4 cup water and 2/3 cups corn syrup in a small saucepan.
- Bring the mixture in the saucepan to a boil.
- Place a candy thermometer in it and watch for the temperature to reach exactly 117°C/244°F (in the soft ball stage).
- Pour the boiling sugar mixture into the gelatin mixture and start mixing it at high speed. While mixing, add 1/4 teaspoon salt and beat for at least 15 minutes.
- Add the vanilla extract or another flavoring at the end of the 15 minutes. Add food coloring, if desired, at this stage, too.
- Spread the mixture evenly in a prepared pan. It will help to oil your hands, spoon or spatula before beginning.
- Sprinkle more cornstarch over the top and, if you want, cover with another piece of plastic or waxed paper and press the mixture into the pan.
- Let the marshmallows sit for about four hours at room temperature.
- Remove the big slab of marshmallow from the pan and place it onto a cutting board well sprinkled with more of the cornstarch mixture.
- Sprinkle more cornstarch on the side that is now on top.
- Cut the marshmallow into squares with kitchen scissors or a pizza wheel.
- You can also use cookie cutters to cut the marshmallows into shapes. Separate the pieces so they do not stick back together.
- Toss the pieces with powdered sugar to keep them from sticking to each other on the cut sides.
- Stack the marshmallows into containers with sheets of waxed paper between each layer.
- Place in oven for 20-30 minutes then take them out and cut straight away. Serve and eat straight away.