Do you have a cooking bucket list? I do and boy is that list long! Well, I can finally cross off marshmallows – Done and Doner!
Over the holidays I decided to try my hand at making them even though the thought scared me. Deciding to put my fears aside I collected all the ingredients needed to make marshmallows and waited two weeks.
I’m a procrastinator … I’ll do it but tomorrow or perhaps the next day or better yet the 12th of never.
Cue the snow!
There is nothing like snow waylaying you to make you venture into the kitchen to try the impossible. Being trapped in the house trumps procrastination – every time! So with being cooped up in the house I dug out all the ingredients and made marshmallows and you know what? I don’t know what I was afraid of … it was actually pretty easy and straight forward. Who knew sugar, corn syrup, gelatin, and meringue powder could transform itself to delectableness! Makes that saying, “Nothing to fear but fear itself” quite true.
Once you experience the taste of homemade marshmallows you will never return to your local market for store bought – you will insist on handcrafted with love marshmallows. They add some much needed oomph to your hot cocoa and they make Rice Krispie® Treats spectacular! Do it yourself marshmallows will have you dreaming about other places where you could use them … say like Moon Pies or Marshmallow dipped strawberries. The possibilities are endless!
Until Next Time,
Courtesy of Gourmet Magazine/Epicurious and adapted very slightly by me. Please find Gourmet’s recipe below.
about 1 cup confectioners’ sugar
2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115°F.)
1/4 teaspoon salt
2 Tablespoon plus 1 Teaspoon Meringue Powder
4 Tablespoon Water
pinch of Cream of Tartar
1 teaspoon vanilla bean paste
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters mix meringue powder and the 4 tablespoons of water until they just hold stiff peaks. Beat whites, cream of tartar, and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners― sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature one week.