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Add a photoI'm not big on making candy. I worry about burning the whole shebang. This is the first, and not last, time I'm making marshmallows. They are really easy to make, I guarantee that recipients of your efforts will be amazed that you actually made marshmallows. I'm on a roll, from now on-- thinking of all kinds of flavored marshmallows I can make throughout the year. Valentine's Day marshmallows, cut out in hearts. Green Mint Shamrocks for St. Patrick's Day. Toasted marshmallow. I'll show you how I made them on my food blog. Just click on the source link. Recipe source: adapted from Alton Brown, Food Network
Ingredients
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1½ cups
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon pure peppermint extract
- ½ cup confectioners' sugar
- red food color
- Nonstick spray (highly recommend "Baker's Joy"
- Optional: 4-6 ounces quality dark chocolate (I used Trader Joe's brand) chopped
- Cake pop sticks (I found mine at Michael's craft store)
Directions
- Before you begin, you will need: 9x13 pan, preferably a metal baking pan that doesn't have round corners. I used a glass one, too, and simply ate the rounded marshmallows and called them "shark fins".
- You will also need wax paper and aluminum foil sifter, for the powdered sugar stand mixer with wire whisk attachment (you can use a hand-mixer and can build up stronger biceps) plenty of non-stick spray candy thermometer (very important) very sharp knife or pizza cutter
- Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray.
- Sift the powdered sugar and completely coat the bottom and sides of the pan. Return the remaining sugar to the bowl for later use.
- Here we go: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
- Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.
- Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
- Once you have added all of the syrup, increase the speed to high.
- Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
- Add the vanilla and peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- When ready, pour the mixture into the prepared pan, using a lightly oiled (or baking spray) off-set (or regular) spatula for spreading evenly into the pan.
- If adding the red food color, add some random drops and then swirl with a toothpick.
- Dust the top with enough of the remaining powdered sugar to lightly cover. (Reserve the rest for later.)
- Cover the pan with foil and shake up, down and sideways.
- Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- To cut the marshmallows, I had great success with a very sharp knife, sprayed with non-stick spray.
- Turn the marshmallows out onto a cutting board, lightly dusted with powdered sugar.
- Cut into 1-inch squares using sharp knife, or pizza wheel dusted with confectioners' sugar mixture.
- Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.
- TIP: I cut strips of marshmallow, the placed them back into the baking pan, dusted with extra powdered sugar. I then gently pressed sugar on all of the freshly cut sides, so that they wouldn't be sticky. That technique worked great!
- Store in an airtight container for up to 3 weeks.
- I bagged a few marshmallows in a clear cellophane bag (ordered on Etsy.com) and tied them with ribbon. They are perfect for hot chocolate.
- To coat this in chocolate: Cut the chocolate into small chunks and place in a glass bowl, over a pot of simmering water. Do NOT let the bowl touch the water! Once melted, stir to smooth.
- Have a baking sheet, covered with wax paper on standby. If using cake pop sticks, dip the stick into the chocolate at about 1/4" deep. Carefully plunge the stick into the marshmallow.
- Dip the bottom of the marshmallow to coat the bottom and slightly up the side. Set on the wax paper.
- Allow the dipped marshmallows to set for at least at hour. I placed 2-3 marshmallows in tall cellophane bags and tied them with a ribbon. They were a hit for Christmas.
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