Friday, December 10, 2010
HOMEMADE MARSHMALLOWS........It's a Marshmallow World Alright!
It's a Marshmallow World alright!
Lately I have seen Homemade Marshmallows everywhere!
I have seen them more in the past few months, than I have my entire life.
Heck, I didn't even know you could MAKE Marshmallows!
I've seen these wonderful clouds of perfection everywhere; in little gift shops, on cooking blogs, in specialty boutiques, I mean all over the place! Even Hallmark stores have them!
It's like KRAFT accidentally leaked out the recipe, and everyone is making them now!
Oh I wish I had this recipe last weekend when we went Christmas Light viewing. All I had in my hot chocolate mug was Peppermint Schnapps. Sure wish I had these squares of wonder last weekend!
Look at how wonderful they would have been!
If you are so inclined, and want to make YOUR hot chocolate extra wonderful this holiday season, then I suggest you try one of these Homemade Marshmallow recipes from my some of my favorite food blogs.
There are several to choose from so here are the ones that I had selected from my Marshmallow World:
3 packages unflavored gelatin
1 cups cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup (or glucose)
1 teaspoon kosher salt
1 vanilla bean, seeds removed
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.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. Add the vanilla seeds. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Line a 13 by 9-inch metal baking pan with aluminum then spray with pan spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or sharp knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. (I suggest doubling the recipe – yes, they are that good.)
Here are some more links to recipes and wonderful photos of homemade marshmallows.