Wednesday, December 11, 2013

Marshmallows! Fluffy Bits of Sugar!

Since it is close to Christmas and getting colder, I feel now is a good time for hot cocoa and of course....MARSHMALLOWS!! A favorite of my family and many people I know. This recipe comes straight from my Christmas present from a few years back: Alton Brown's Cook Book "Good Eats 3; The Later Years."  I am a HUGE fan of Alton Brown and have loved just about every recipe I have tried of his. I am by no means a baking or candy making expert so the recipe is straight from the book, but I re-worded some of the instructions to fit the way I make them. Enjoy!



Ingredients:

  • 3 packages unflavored powdered gelatin
  • 1 cup ice cold water (you will use half a cup in one thing and the other half in another so might want to pre-separate them)
  • 12 ounces granulated sugar (all great bakers measure in ounces!)
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • confectioners sugar
  • corn starch
Instructions:

     0. Prepare a half sheet pan as follows: Place a layer of parchment paper or wax paper on the bottom of the pan. If you do not have said paper, spray a little Pam on there. This is stick business so we're trying to make it so it won't stick to the pan. Combine equal amounts (about 1/2 a cup each, you may need more) of confectioners sugar and corn starch. Sprinkle about half of this mixture on the paper (or Pam) and save some for later. This step can be done before step 1 or during step 2 while you are waiting for the mixture to heat up. But it MUST be completed BEFORE you start step 3 or it will get messy fast.
  1. Combine the gelatin with 1/2 cup of the water in a large bowl. If you happen to have a stand mixer, use the bowl for than. Have the whisk attachment standing by or a hand mixer ready. (Trust me, if you have the stand mixer...USE IT)
  2. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup, and salt in a pot. Like, a 2 quart sauce pan. Place over medium-high, cover, and cook for 3 to 4 minutes. Uncover and clip a candy thermometer to the side and continue to cook until the mixture reached 240 degrees F. As soon as the mixture reaches 240, then immediately remove from the heat.
  3. Turn the mixer (fitted with a whisk attachment if it is of the stand variety) on low speed and slowly drizzle the sugar syrup mixture from the pot into the bowl with the gelatin. Once you have added all the syrup into the bowl (slowly...very slowly) increase the speed to high. This is where it gets messy.
  4. Whip the mixture until it becomes very thick (and I mean THICK) and lukewarm, about 12 to 15 minutes. This is the hard part if you do not have a stand mixer. Add the vanilla during the last minute of mixing.
  5. When the marshmallows are nice and mixed, pour the mixture (or try to, at least) into your prepared pan, using a lightly oiled spatula to spread it as evenly as you can. Dust the top of the gooey marshmallow mix with the remaining sugar-cornstarch mixture.
  6. Set the powdered marshmallows aside uncovered for at least 4 hours but up to overnight.
  7. Once you have patiently waited 4 hours (or more), turn the marshmallows out onto a cutting board or other hard surface (I use my counter top and just hoist the marshmallows out and leave them on the parchment paper). Make some more sugar-cornstarch mixture at this point. Using a pizza cutter dusted in more sugar-cornstarch mixture, cut the marshmallows into about 1-inch squares then roll these squares in more of the sugar-cornstarch mixture. Try to brush off as much of the extra sugar-cornstarch as you can.
This is a really fun but also really messy recipe, not for the faint of heart! However the rewards are delightful and even though they last up to three weeks in an airtight container, they'll likely be gone before week number two.

Tip = If you're feeling adventurous, you can substitute the vanilla extract for peppermint. Goes great with hot cocoa!

Enjoy!

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