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Kraft Jet-Puffed Marshmallows

By Todd Wilbur


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A common recipe for marshmallows circulating on the internet and amongst popular Food Network chefs who claim it as their own makes a decent product, but the recipe won’t pass as a hack for America’s favorite marshmallows, Jet-Puffed. I know this for sure because my ten-year-old daughter says so, and she’s the house marshmallow expert (HME).

According to our HME, the internet recipe makes marshmallows that are too sweet and they don't have the right flavor. Testing the sweetness for myself I decided she was right, so I reduced the sugar for my clone. I also adjusted the flavor to 1½ teaspoons of vanilla, and after another taste test, my batch of fresh marshmallows got the HME seal of approval.

But the shape was still wrong.

One thing you’ll notice about homemade marshmallow recipes is that they all make cubic marshmallows, which are hand-sliced from one sheet of marshmallow that has set in a square pan. But Kraft Jet-Puffed Marshmallows aren’t cubes, they’re cylindrical, and I wanted marshmallows like that. So, borrowing a technique for cornstarch molds used by candy manufacturers, I came up with a way you can make cylindrical marshmallows just like the big guys do. All you need is cornstarch and a muffin pan. You’ll find instructions for cylindrical marshmallows at the bottom of the recipe in the Tidbits if you want to give the more authentic shape a try.

Regardless of what shape you decide to make, a stand mixer and a candy thermometer will help you turn out the best ever homemade marshmallows—which, by the way, make great s'mores.

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  • 3 envelopes Knox unflavored gelatin
  • 1/2 cup ice cold water
  • 1/2 cup warm water
  • 1 1/4 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • Cornstarch
  • Do This
    • Restaurant/Brand
      Kraft
    • Instructions
      1. Combine the gelatin with ½ cup ice cold water in the bowl of a stand mixer. Stir gently so that all the gelatin is moistened. Let the gelatin soak in the water while you prepare the syrup.

      2. Combine the warm water, sugar, corn syrup, and salt in a medium saucepan over medium heat. Using a candy thermometer clipped to the side of the pan, bring the mixture to 240 degrees F, or the soft ball stage.

      3. While the syrup is cooking, lightly spray a 9x9-inch pan or baking dish with non-stick spray. Dust the inside of the pan with cornstarch.

      4. When the syrup reaches 240 degrees, immediately remove it from the heat and add the syrup to the gelatin by pouring it down the inside of the bowl while the mixer is running on low speed. Turn the mixer to high speed and beat syrup for 6 to 8 minutes, or until it no longer increases in volume. About 5 minutes in, add the vanilla.

      5. Immediately pour the syrup into the cornstarch-dusted pan. Wiggle the pan to help evenly spread the marshmallow. Pour some cornstarch on top of the marshmallow and use dry hands to gently pat down on the marshmallow to flatten the top. Set it aside for 4 hours to solidify.

      6. Pour some cornstarch into a bowl. Remove the marshmallow from the pan by inverting the pan, then slice it into cubes with a sharp knife. After slicing, immediately toss each marshmallow into the cornstarch, covering all the sticky sides. Shake off the marshmallows and place them onto a sheet pan to dry for a few hours. Store the marshmallows in a covered container so that they don’t dry out.

      Makes 40 marshmallows.

      Tidbits: For round marshmallows you’ll need one or more muffin pans, lined with muffin cups. You’ll also need a lot of cornstarch. Each muffin cup must be filled with cornstarch, and that will take nearly 2 16-ounce boxes of cornstarch for all 12 muffin cups. After filling each cup, press lightly on the cornstarch to flatten it. Then use a small round bottle with a 1¼ inch diameter, such as an extract bottle or pill bottle, to make a cylindrical hole 1½ inches deep in each cup of cornstarch. When the marshmallow crème is done mixing, use a teaspoon and your fingers to drop a spoonful of marshmallow into each cornstarch mold. Work quickly because the marshmallow crème will firm up as it cools. The more muffin pans you have, the more marshmallows you can make, but you don’t have to make them all round. After filling the muffin cups you can pour the remaining marshmallow into a cornstarch-dusted pan to make square marshmallows as described in the recipe above.
      “jetpuffedprep.jpg

      Give the marshmallows about 4 hours to firm up, then remove them from the cornstarch. After the cornstarch is used for the molds, you can pour it back in the boxes, so it won’t be wasted. The paper muffin cups will help you get the cornstarch out of the pan, making the recycling process easy.
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