Sweet potato casserole topped with marshmallows is not exactly the height of haute cuisine. But it’s tradition for a lot of folks. And, made from scratch with wholesome ingredients, it certainly has the makings of a delicious dish. My combination? Roasted sweet potatoes, butter, a touch of cream, cinnamon, maple syrup, orange zest and, the piece de resistance, homemade cinnamon marshmallows.
This recipe, adapted from the venerable Alton Brown, will sustain you the entire holiday season. They are a perfect topper for this Nutella Hot Chocolate, they make a great edible gift (plain or dipped in chocolate) and, even plain, they are a fun addition to your holiday party dessert table.
But, for now, it’s all about Thanksgiving. And these homemade cinnamon marshmallows are the perfect way to update—even refine—sweet potato casserole. (Check out Angie’s Easy Sweet Potato Casserole recipe.)
Homemade Cinnamon Marshmallows
(barely) adapted from Alton Brown
(makes approximately 9 doz marshmallows)
3 packages unflavored gelatin
1 c ice cold water, divided
12 oz granulated sugar, approximately 1 1/2 c
1 c light corn syrup
1/4 tsp salt
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 c confectioners’ sugar
1/4 c cornstarch
1. Place gelatin in the bowl of a stand mixer fitted with the whisk attachment along with 1/2 cup of the water. Set aside.
2. In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove it from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and cinnamon during the last minute of whipping.
4. While the mixture is whipping, combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
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