I heart Marshmallows and I heart you.

Let’s get cozy.

We need a fire.
A blanket. Perhaps a Snuggie.
Fuzzy slippers.
Someone you love.
And a cup of hot cocoa with homemade marshmallows. For reals.

So you know from my previous post I tried to make marshmallows and it was a disaster. One of my cooking buddies showed me up and made perfectly, pillowy, marshy, mallowy, marshmallows from this blog. She let me have two bags of them and then I got to take pictures. And eat. I shared them with my in-laws. Promise.

They’re indescribably better than store bought marshmallows and worth the effort. What a great Christmas or HELLO! Valentine present.

C’mon, jump on the marshmallow bandwagon. Even if you have to steal your friends’ mallows. As long as you have homemade marshmallows in your kitchen … you’re still pretty darn food forward. (Note: if you missed the last post, word on the street has it marshmallows are the thing to make in 2012.)

RECIPE
Thanks to http://www.ezrapoundcake.com for the recipe!

1 CUP Powdered 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 (YOU WANT IT TO BE AROUND 115°F, WHICH TAKES ABOUT 15 SECONDS IN THE MICROWAVE. )
1/4 TSP salt
2 large egg whites (OR MERINGUE POWDER RECONSTITUTED ACCORDING TO THE MANUFACTURER’S DIRECTIONS)
2 TEASPOONS TO 1 TABLESPOON Vanilla

1. Lightly spray a 13 x 9 by 2-inch rectangular metal baking pan with nonstick spray, and dust it (bottom and sides) with a little confectioner’s sugar. (If you don’t have a pan that size, it’s fine to use a 10-inch square pan.)

2. Grab the bowl of your standing electric mixer (or just a large bowl, if you’re using a hand mixer), and pour in the cold water. Sprinkle the gelatin over the water, and set it aside to soften.
3. Set a large saucepan on the stove, and add the granulated sugar, corn syrup, hot water and salt. Cook the mixture over low heat, stirring it with a wooden spoon, until the sugar is dissolved.

4. Turn up the heat to medium, and bring the mixture to a boil (without stirring it!) until your candy thermometer reads 240°F. This will take about 12 minutes.

Tip: Yes, you MUST have a candy thermometer to do this. If you fear this particular tool, look for one like mine: the Taylor Classic Candy and Deep-Fry Analog Thermometer. It has a clip that attaches the thermometer to the pan, so you don’t have to worry about it sliding or splashing, and the red line on the face is extremely easy to read. Just look at it!

5. Take the pan off the stove, and pour the sugar mixture over the gelatin mixture from Step 2. Stir it until the gelatin is dissolved.
6. Using an electric mixer (standing or hand-held), beat the mixture on high speed until it’s bright white, thick and nearly tripled in volume. (This will take about 6 minutes if you’re using a standing mixer or 10 minutes with a hand-held.)

7. Grab a separate bowl and a set of clean beaters or a whisk, and beat your egg whites until they just hold stiff peaks.

8. Add the egg whites and vanilla to the sugar mixture, and beat them until they’re just combined.
9. Pour the mixture into your prepared pan.

Tip: Don’t worry about trying to scrape out every last bit of marshmallow from the mixing bowl. Your spatula will start to stick and pull back strings of marshmallow, and then more strings, and it just won’t be pretty. Trust Ezra.
10. Sift 1/4 cup of confectioner’s sugar over the top of the marshmallow.

11. Pop the pan into the refrigerator, and let the mixture chill, uncovered, until it’s firm. This will take at least at least 3 hours, but you can leave it in the fridge for up to 24.
12. Take a thin knife, and run it around all four edges of the pan.
13. Turn the pan upside-down onto a large cutting board. Then lift up a corner of the pan, and use your fingers or a knife to loosen up the marshmallow block so that it falls onto the board.
14. If the edges of the big marshmallow block are rough, you can trim them with a large knife. Then take the knife or a bench scraper, and cut the marshmallow into 1-inch cubes.
15. Sift the rest of your original cup of confectioner’s sugar into a large bowl, and add the marshmallows in batches, tossing them to evenly coat them in sugar.

Peace, Love and Valentines!!!!

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2 Responses to I heart Marshmallows and I heart you.

  1. looking very delicious :) thanks for sharing such a nice recipe :)

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