I have been on the quest for the perfect homemade marshmallow for months. I’ve always been a sucker for the jet-puffed variety, but when I tried artisan marshmallows from a local store, I was absolutely hooked.
I set about trying to figure out how to make a batch this good at home. I tried the smitten kitchen recipe, hoping it would yield a springy marshmallow without my having to use a stand mixer (I didn’t own one). The results were good, but not great. The marshmallows sweated in the refrigerator, turning the cornstarch and powdered sugar coating crunchy and resulting in a slightly sticky mess. A month or so later, I tried to make a batch of the Baked marshmallows, with powdered gelatin and an electric hand whisk. Failed again, this time too dense, jelly-like, and still watery.
Both of my marshmallow failures were probably due to a lack of equipment. Perhaps a stand mixer would have made my life easier. However, I wanted a recipe that was simple, and that I could make with the equipment I had at home. I was beginning to think I was out of luck, and that marshmallow making should be left to the pros.
Enter the Alton Brown marshmallow recipe. It produced perfect, springy, soft-but-not-sticky marshmallows on the first try. These were marshmallows I could eat every day, for the rest of my life. And while my first attempts at marshmallow-making had been daunting, I had learned the basic steps by now— it was easy. I used my electric hand whisk and stainless steel bowl in place of a stand mixer, and checked my sugar by hand as it cooked down (without a thermometer). I still had excellent results. You will get fluffier marshmallows with a Kitchen Aid stand mixer, though, so use one if you have it!