10/23/2014

Marshmallow Making



Homemade marshmallows are scrumptious and easy to make! I order grass fed beef gelatin to use in mine.
Here is the recipe:
Ingredients
3 tablespoons unflavored beef gelatin powder
1/2 cup ice cold water
 

Syrup: 
1/2 cup water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/2 teaspoon kosher salt

 
1 teaspoon quality vanilla extract


Coating:
1/4 cup confectioners' sugar
1/4 cup cornstarch

 
Nonstick spray or butter

 
Directions
Put the gelatin in a stand mixer with 1/2 cup ice cold water. Leave it to "bloom" while you make the syrup.

 
In a small saucepan combine the 1/2 cup water, granulated sugar, corn syrup and salt. Bring to a boil on med-high heat. Watch closely, as it can boil over QUICKLY. As soon as it is boiling, clip a candy thermometer onto the side of the pan and continue to cook on med. heat until the mixture reaches 240 degrees F (soft ball stage), approximately 7 to 8 minutes (or longer). Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the hot sugar syrup down the side of the bowl into the gelatin mixture. Be careful not to splatter the molten hot sugar on yourself ;-) Once you have added all of the syrup, slowly increase the speed to high. Continue to whip until the mixture becomes a white, thick, and lukewarm marshmallow cream, approximately 12 to 15 minutes. Add the vanilla (or any flavoring/coloring) during the last minute of whipping. (Some of the flavors we've made are vanilla, banana, bubblegum, grape bubblegum, caramel sea salt, butter rum, and strawberry using flavorings and extracts. I added a bit of citric acid to the grape bubblegum to give it a tart kick. The kids loved it! Next time: orange cream. Yum.)

 
While the mixture is whipping prepare the pans as follows:

 
For regular marshmallows:
 
Grease a 9 X 13 pan with butter and coat with cornstarch & powdered sugar mixture (like you would flour a cake pan) Be generous because the marshmallow fluff is STICKY! Pour the fluff into the cake pan. Spread it out using a buttered spatula or buttered hands. This part is messy. Sprinkle coating on top and pat as flat as you can get it. Let dry/set for 4 hours to overnight.

 
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the coating mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container or freezer bag. These are nice and big and oh so good for roasting and toasting!

 
For miniature marshmallows:
 
Grease parchment paper with butter and dust generously with coating. Scoop the mixture into a gallon zippy bag, then cut off the tip to a 1/2 inch opening. Pipe the mixture onto the prepared parchment paper lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight. Roll the strips to coat them then cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the coating mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container or a freezer bag. These minis are in the hot chocolate pictured.
 
These mallows stay soft for at least 2 weeks (maybe longer, but ours never last past that) My kids enjoyed watching and helping and all our family and friends who have tasted these have liked them. A lot. No one has eaten just one.

Messy, but worth it!







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