I recently received an email from a friend with a marshmallow recipe she found over at Smitten Kitchen (Thanks Tiner!) She kept raving about how wonderful the mallows were and how she has been forever spoiled. So, I got the ingredients and got down to business.
I have to admit, my friend is right. I will never be able to have store bought marshmallows again without wishing I had these instead. Homemade all the way!
Enjoy!
Marshmallows
Ingredients1 cup confectioners' sugar
3 1/2 envelopes (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 large egg whites
1 teaspoon vanilla
Directions
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 beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites 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 1 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 1 week.
3 1/2 envelopes (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 large egg whites
1 teaspoon vanilla
Directions
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 beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites 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 1 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 1 week.
Hot Chocolate
(Single serving)
Ingredients
Ingredients
1 Cup Milk
3 TB Sugar
2 TB Unsweetened Cocoa
dash of salt
1/4 tsp Vanilla Extract (or any other extract flavor you want!)
Directions
In a small saucepan combine milk and sugar and cook over medium heat. Try to not let the milk boil. You don't want to deal with that scalded milk film.When sugar is melted add the cocoa, salt and vanilla. Stir until the cocoa has dissolved. At this point you might want to do a taste test and see how you like the flavor. I sometimes add a bit more cocoa to make mine have a stronger flavor. You might want it sweeter so just add a little bit more sugar.
I'm not the biggest marshmallow fan, but your photos are stunning (that top one--wow!), so you've convinced me to give homemade ones a try. I can only imagine homemade will change my mind.
ReplyDeleteMarshmallows in hot cocoa sounds perfect for our cold weather, too (though our "cold" is nothing in comparison to yours...)
Wonderful photographs!
ReplyDeleteHello from italy
ReplyDeleteJeah great idea very very sweet, and compliments for the photographs.
Hi! Thank you so much! I am having a lot of fun learning how to use my camera :)
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