Each night, by the fire pit the Park Hyatt Beaver Creek holds a s’mores happy hour which they call their “s’moregasbord”. They have generously shared their recipe for homemade marshmallows:
Homemade Marshmallows:
Makes about 24x 2-inch squares
Ingredients:
Non-Stick vegetable spray
1 cup cold water divided
3 ¼ ounce envelopes un-flavored gelatin
2 cups sugar
2/3 cup light corn syrup
¼ teaspoon salt
2 teaspoons vanilla extract
½ cup potato starch*
½ cup powdered sugar
Instructions:
Line 13x9x2 inch metal baking pan with foil. Coat foil lightly with non-stick spray. Pour ½ cup cold water into bowl of heavy duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, and remaining ½ cup water in a heavy sauce pan. Stir over medium-low heat until the sugar dissolves, brushing down the sides with wet brush.
Attach a candy thermometer to side of pan. Increaseheat and bring to a boil. Boil without
stirring, until syrup reaches 240 degrees F.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl. Gradually increase speedto high and beat until mixture is stiff
(about 15 min.) Add vanilla and beat to blend, (about 30 sec more).
Scrape marshmallow mixture into prepared pan. Smooth the top with a wet spatula. Let
stand at room temperature for about 4 hours to cool.
Stir potato starch and powdered sugar in small bowl to blend. Sift a good dusting onto a
work surface; turn the marshmallow slab up side down onto the powdered surface.
Remove the foil from the surface. With a dry, sharp knife cut the marshmallows into 2
inch squares. Place the cubes into the bowl of remaining sugar-starch dust and toss to
coat. Marshmallows will keep in an air tight container for up to two weeks.
* Potato starch is a gluten free food thickener made from cooked, dried, ground potatoes.
This gluten free product, also know as potato flour, can be found in most grocery stores.