Jan 11, 2012

Homemade Marshmallows

Holy marshmallows, Batman. These things are ridiculous. And by ridiculous, I mean you will want to shove 10 of them in your mouth and try to say "Chubby Bunny." Except you'll be too busy trying to swallow them to make room for more of them in your fluffy mouth. Or maybe you'll be like me and you'll stare at them trying to come up with all of the different ways to eat them. With just one batch we had...

Hot Cocoa...

S'mores on Homemade Graham Crackers (stayed tuned, folks... those will be on the blog tomorrow!):

(This is pre-toasted)

Chocolate Peppermint Marshmallows:

S'more S'mores:

 And a whole lot of eating them plain! (Plus a few more S'mores... a few more times!)

The process was much easier than I thought marshmallow making would be. Plus, who doesn't love licking marshmallow ooze off a spatula? (Just make sure your hair is pulled far away from your mouth... marshmallow hair? Not so lovely.) 

About 1 cup powdered sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some powdered sugar.

In bowl of a stand mixer, or in a large bowl with a hand-held mixer, sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook sugar, corn syrup, second 1/2 cup of cold 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 six minutes if using a stand mixer or about 10 minutes if using a hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan. Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

Recipe adapted from smitten kitchen

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