Soft, bouncy homemade marshmallows with bits of brown butter.
Prep Time 30minutes
Cook Time 10minutes
Chill Time 4hours
candy or instant thermometer
large baking dish
228gunsalted or salted butter
150gcool waterto bloom the gelatin
150gwaterto boil the sugar
1tablespoonpure vanilla extract
¾tspfine sea saltless if using salted butter
1vanilla beanscraped (optional, enhances the vanilla flavor)
Organic powdered sugarmade with tapioca starch for dusting
Brown the butter: In a large frying pan, add the butter and cook until it melts, then sputters and spits, then goes quiet. When it starts to go quiet you’ll see brown bits at the bottom. Stir it to ensure it evenly browns and remove from heat, transferring to a heatproof bowl, before those bits turn black.
Separate the bits from the yellow liquid: hold a spoon to the brown butter and let the liquid pass to another bowl. It’s okay if there’s a bit of liquid leftover with the brown bits.
Bloom the gelatin: Pour the 150g water into a small bowl, add the vanilla and stir. Add the gelatin and beat it with a fork (like you would eggs) until it has all dissolved. Set aside to thicken.
Boil the sugar: In a deep pot add the other 150g of water, the brown sugar, the salt and the honey. Cook on low with a thermometer either clipped to the side of the pot, or one nearby so you can check the temperature often. The mix will bubble and boil up, stir it to encourage it back down (I’ve found a wooden spoon placed above the pot will keep it from boiling over). After about 10 minutes, the mix should be coming up to 250 F. Shut off the heat when it does and transfer to the bowl of your stand mixer. Let cool for a few minutes.
Prep a 13x9” cake pan by covering it with oil (you can use the wrappers from the butter to do this, just make sure to get an even layer).
Whip the fluff: Add the gelatin to the hot sugar and begin whipping with the whisk attachment. It will start out a dark brown liquid and gradually get thicker and lighter in color. Towards the end, add the brown butter bits and the seeds of a vanilla bean, if using. Whip until thick and fluff looks like it’s pulling back from the bowl. Pour into prepared pan and smooth into an even layer. Cover with foil.
Slice the mallows: dust your countertop with the powdered sugar and transfer the mallow block onto it. Oil a chef’s knife and slice the marshmallows, dusting all sides of each mallow with more powdered sugar.
Storing the marshmallows: keep them in an airtight container, they’ll stay good for about 3 weeks.