Thursday, December 29, 2011

Homemade Marshmallows

Homemade Marshmallows

Marshmallows are some of my favorite things. Toasted, in hot chocolate, baked in brownies, straight out of the bag – I don’t discriminate. So fluffy and good. What’s not to love?

This year I got a shiny red stand mixer for Christmas. What do I make first? Marshmallows of course!

As it turns out, they are really easy to make. They are just whipped sugar and gelatin.

There’s a local coffee shop that makes honey vanilla lattes. At first I wasn’t so sure about it because I don’t like flavoring in my lattes. Well, I was hooked at the first sip.

Imagine my delight when I came across a honey vanilla bean marshmallow recipe from one of my favorite food bloggers, Joy the Baker. How did she know that these are the marshmallows of my heart’s desires?

I can be a little melodramatic when it comes to food. On with the recipe.

Homemade Marshmallows
Adapted from the Food Network.
(I’m sharing a basic marshmallow recipe because I’ve since found that you can flavor marshmallows however you want at the end of the whipping process. Peppermint, caramel, chocolate, you name it.)

3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Combine cornstarch and confectioners’ sugar. Spray a 13x9 in baking pan with nonstick cooking spray and coat with half of the cornstarch and sugar mixture.

Put the 3 packets of gelatin in the stand mixer along with ½ cup of water. Have your wire whip tool ready.

Bring ½ cup of water, sugar, corn syrup and salt to boil in a small sauce pan. Remove from heat once it reaches 240 degrees F. It took me about 8 minutes.

Turn the mixer on low speed. Slowly pour in the hot syrup mixture down the side of the stand mixer bowl. Careful not to splatter the hot syrup. Slowly bring the mixer up to medium-high speed. Whip for about 10 minutes, until the mixture cools and becomes white and fluffy, like the inside of a toasted marshmallow. Add vanilla extract and keep whipping for another two minutes.

Spread mixture into the prepared pan and top with the cornstarch and confectioners’ sugar mixture you used to coat the pan.

It will set in about 4 hours. Turn the marshmallow onto a cutting board and cut into squares with a pizza cutter. Coat the sides with more of the cornstarch and confectioners’ sugar mixture.

It’s very hard to lick the marshmallow fluff off of the wire whip attachment, so don’t try it. You’ll end up with marshmallow fluff all over your face. Ahem, um… at least that’s what I imagine will happen.

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