Serious Eats: Recipes
Crispy Cereal Marshmallows
The secret to crispy marshmallows is homemade corn syrup, a less stable version of what you buy at the store. Sounds like a bad thing, but it's not. You see, it's that very instability we need. During the candy making process, this syrup begins to crystallize due to its instability. This starts a chain reaction that ultimately results in "defective," crunchy marshmallows. Terrible for s'mores and Rice Krispie treats, but a thing of beauty for cereal.
This homemade corn syrup also has a corn flavor that gives these marshmallows a "I've been hanging out in a box of cereal" flavor. That and a crazy cocktail of flavoring agents all pull together in the most mysterious of ways to make this recipe work.
Making these is no more difficult than making a typical batch of marshmallows, however, they do require a significant amount of dry time and a little babysitting here and there.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
