Marshmallow and Brittle Recipes: OC Fair Demo

28 Jul

Vanilla Marshmallows

Cold Water                             4 oz

Gelatin (powdered)                2 Tbsp

Water                                      4 oz

Corn Syrup                              7-3/4 oz

Sugar                                      16-1/4 oz

Salt                                           ¼ tsp

Vanilla                                     2 tsp

Need: Greased Brownie Pan, lined with plastic & greased again, Powdered Sugar for dusting, Ice Bath, Candy Thermometer


  1. Thoroughly dissolve the gelatin in the cold water in the bowl of a standing mixer, fitted with whisk attachment.
  2. Pour the water, corn syrup, sugar & salt into a saucepan fitted with a candy thermometer, in that order.  Bring to a boil, without stirring, and then cook to 240 F.  Take the pan off the burner.  Leave the thermometer in the pan and shock the bottom of the pan in a bowl of ice water to stop it cooking.  Allow the syrup to cool in the saucepan until the temperature is 210 F.
  3. Pour the syrup over the bloomed gelatin in the mixer bowl.  Begin mixing at medium speed.  Once the marshmallow thickens, you may increase the mixer speed to high.  Whip the mixture for 5 – 10 minutes, until the marshmallow is fluffy, very thick and still warm.  By the time it is done, the mixer should be laboring.  Pour in vanilla to taste and whisk until just combined.
  4. Transfer the marshmallow to the lined, greased pan.  Cover with a second piece of greased plastic wrap and press out to even the top.  Allow to cure for several hours or even overnight.
  5. Sift powdered sugar onto a cutting board.  Remove the plastic wrap and flip the marshmallow slab onto the board.  Sift sugar on the top.
  6. Cut the marshmallows with scissors or a knife dipped in powdered sugar.  Roll the cut edged in more powdered sugar. Store, in a container indefinitely.

*To add a flavor to the marshmallow base, substitute a portion of fruit puree for ½ to 2/3 of the first water that the gelatin soaks in.  For a more acidic ingredient like passion fruit puree, use 1 ½ oz puree and 2 ½ oz water.  Otherwise proceed as usual.

Nut Brittle

Water                                                  6 oz

Glucose or Corn Syrup                        8 oz

Sugar                                                  14 oz

Nuts                                                    12 oz

(Pistachios, peanuts, pecans, hazelnuts, cashews or a combination)

Salt                                                      ½ oz    (1 t)

Butter                                                 1 oz      (2 T)

Baking Soda                                       1/8 oz (1/4 t)


Saucepan, Candy Thermometer, Heat-proof Spatula, Sheet pan, Silpat Mat


  1. Combine sugar, water & glucose in a heavy saucepan fitted with a candy thermometer and bring to a boil. Do not stir at this point
  2. Continue to cook to 240F.  Add the nuts & salt.  Begin stirring over high heat until the mixture reaches 290F (hard crack).
  3. Remove the pan from the heat and stir in the butter.  Once incorporated, add the baking soda.  Stir until the mixture looks whitish.
  4. Immediately pour the brittle onto a silpat-lined sheet pan & allow to start cooling.  When the edges are cool enough to handle, start pulling the brittle.  Work around the mass & break off pieces as they harden.  Continue pulling until all the brittle is cool.

*You can substitute an equal portion of Evaporated Cane Juice for the granulated sugar and proceed as usual.



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