I’ve tried a lot of marshmallow recipes, but the Butter’s Famous recipe tops them all. It’s from Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery by Rosie Daykin, owner of Butter Baked Goods in Vancouver. The book has over 100 recipes for showstopping muffins, scones, cookies and cakes, but Butter’s Famous Marshmallows, a recipe for the popular marshmallows they sell in their shop, sent me straight to the kitchen.
What I’ve discovered through multiple marshmallow making adventures is that the ones without egg whites are a little firmer and seem to stay fresh longer. My favorite up until now has been the Epicurious recipe, but the Butter Baked Goods recipe is a tad bit fluffier. It has a different amount of corn syrup, more salt and a lot more vanilla, plus it’s a tad easier in that you don’t need to pull out the candy thermometer or bother with cornstarch or potato starch. These marshmallows are rolled in straight-up powdered sugar.
Whether you dip your marshmallows in chocolate or sandwich them between graham crackers is up to you too, but once you have 64 marshmallows to play with, you may find yourself getting a little creative. And then there’s the issue of flavoring. Todd’s been asking for a coconut variation, but I’m still working my way through marshmallows made with various brands of vanilla and seeing how different vanillas compare. Make sure you use a brand of vanilla you really like, because with two tablespoons you’ll taste it. The vanilla flavor is a bit bold on Day 1, but after you cover the marshmallows in chocolate and let them sit for a while, it becomes more subtle.
Another thing to keep in mind is if you plan on sandwiching the marshmallows between graham crackers, you might want to pour the mixture into a 9×13 inch pan so the marshmallows will be shorter in stature. Using a 9 inch square pan makes them big and bouncy and perfect for dipping or decorating, but for sandwiching you’ll want a longer, thinner piece. Since my marshmallows were so tall, I had to cut them in half horizontally and squish them to fit the crackers. Next time I’ll cut them precisely to fit the crackers.
Here’s the recipe courtesy of Butter Baked Goods.
Butter's Famous Marshmallows
- 1 cup water
- 3 envelopes unflavored gelatin 21 grams total
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon teaspoon salt
- 2 tablespoons pure vanilla
- Generous amount of icing sugar to coat the marshmallows about 2 cups
- You will need a 9x9 inch pan, buttered (Note: a 9x13 inch pan will also work).
- In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.
- In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
- Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low. Be really careful at this point because the sugar mixture is smoking hot! It’s not a job for little ones.
- Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.
- Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
- Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
- Leave the marshmallow to set at room temperature for at least 3 hours or, evenbetter , overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
- Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.
- Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely. If you—and most of your kitchen—are speckled with marshmallow by the time you finish this recipe, fear not! It’s mostly sugar, so a little hot water and elbow grease will have things as good as new in no time.
TOASTED COCONUT MARSHMALLOWS My personal favorite! Just substitute the 3 cups icing sugar with 3 cups unsweetened shredded coconut. To prepare the coconut: Preheat the oven to 325°F. Sprinkle the coconut onto a cookie sheet in one even layer and bake in the preheated oven for 15 minutes, until the coconut is a lovely golden brown, stirring every 5 minutes to make sure it toasts evenly. Remove from the oven and allow to cool. Follow Steps 8 and 9 to coat the marshmallows completely in toasted coconut.
RASPBERRY MARSHMALLOWS In a small saucepan over medium heat, warm 1⁄4 cup raspberry jam (any variety will do) until it becomes runny, about 3 minutes. Remove from the heat. Place a fine sieve over a small bowl and pour the warm jam through the sieve to catch any seeds and create a puree. Add the puree and one drop of red food coloring at Step 4 of the recipe.
MINT MARSHMALLOWS These are fantastic in hot chocolate! Add 1 teaspoon of mint extract and 1 drop of green food coloring at Step 4 of the recipe. Make sure you do this at the end of the whisking process—if you add it too early it prevents the marshmallow from achieving its proper volume.
COFFEE MARSHMALLOWS Add 1⁄2 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1⁄2 cup instead of the water in Step 2.
CINNAMON MARSHMALLOWS Another yummy option for your hot chocolate or, even better, melted on top of your sweet potatoes at Thanksgiving. Add 2 teaspoons of ground cinnamon at Step 4. From Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery