Marshmallows may just be my new favorite thing. Not just any marshmallows, but the big fluffy homemade kind that are bursting with that ooey gooey creaminess in every bite. I’ve been wanting to try my hand at making them for quite some time and all it took was a casual phone conversation with my sister. The next thing I knew I was up to my ears in powdered sugar (literally).
It was somewhere between her telling me how she drops them into big mugs of hot cocoa to soak up all of the warm chocolatey goodness and how her kids go absolutely nuts over them on a regular basis, that I began planning out all of the mouth-watering variations I wanted to create with these little gems. At the top of my list: Chocolate Dipped with Sea Salt and Chocolate Candy Cane.
Both equally delicious, the Chocolate and Sea Salt (not pictured) was incredible just by itself and the Chocolate Dipped Candy Cane was the perfect addition to my cocoa-sipping, tree-decorating, christmas-caroling Friday night!
Next on my wish list: Toasted Coconut and Pumpkin Spiced. Y..u..to the m!
Fluffy Homemade Marshmallows
(Courtesty of Joy of Baking)
1 cup cold water, divided
3 – 1/4 ounce envelopes unflavored gelatin
2 tsp pure vanilla extract
about 3 cups confectioners sugar for garnish
Lightly butter or or spray the sides and bottom of a 13x9x2-inch baking pan. Then sift about 3 tablespoons of confectioners’ sugar onto the bottom of the pan.
Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.
Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F about 10 minutes. Remove from heat.
With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.
Scrape marshmallow mixture into the prepared pan and spread with a damp or oiled rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners’ sugar and let stand, uncovered, at room temperature until set, about 12 hours.
Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners’ sugar. You might have to use your fingers to help loosen the marshmallow from the pan (the marshmallow will be sticky). Dust the top with more confectioners’ sugar. Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional confectioners’ sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.