Monday, January 3, 2011

Mmm Marshmallows

At long last, here is the recipe for marshmallows!!!  Finally!

I took the pictures of the steps for making marshmallows quite a bit ago and could not find them!  This past week, I was determined to figure out where my OCD sorting brain thought they should go. 
Here we go!
3 packages gelatin, unflavored
1/2 cup cold water
2/3 cup light corn syrup
2 cups granulated sugar
1/4 cup water
1/4 tsp. sea salt
1 tablespoon vanilla (I used Penzey's Double Strength Vanilla Extract)

Additionally you will need:
PAM cooking spray
Saran Wrap
9x9 inch square pan
KitchenAid stand mixer with whisk
2 quart saucepan
Plastic spatula
Sharp sharp sharp knife
Cutting board
1 cup confectioners sugar -OR- Ghirardelli Sweet Ground Chocolate and Cocoa for coating marshmallows

Honestly, these are super simple to make but messy.  But messy in a fun way.  Make sure you understand the prep work before beginning to avoid frustration mid way through your candy-making.

1-  Coat square pan with PAM cooking spray and line pan on bottom and all four sides leaving plastic overhanging.  Spray plastic again with PAM.  Set aside.
2-  In your stand mixing bowl, add 1/2 cup cold water.  Add gelatin and set aside.
3-  In saucepan, add corn syrup, sugar and 1/4 cup water.  Stir to combine.  Heat sugar mixture on medium until it comes to a boil.  Do not stir!  Turn heat to high and let boil for an additional minute.  Turn off heat and add sea salt.  Do not stir.
4-  Turn stand mixer with whisk on medium.  Being careful not to burn yourself, slowly add hot sugar mixture along the side of the bowl.  Once combined, set mixer on high and mix 10 minutes.
5-  Add vanilla along the side of the bowl and mix additional 3 minutes.
6- (OPTIONAL)  If you want to color your marshmallows, add colorings now.  Marshmallows will turn out pastel colored unless you add a ton of coloring, but this can also effect the texture of the marshmallow so I wouldn't recommend it.  Additionally, you can substitute Vanilla for other flavorings such as lemon, orange, peppermint or chocolate extract.  Use same 1 tablespoon measurement for peppermint or chocolate.  Use 2 tsp. of lemon or orange extracts.
7-  Spread marshmallows into prepared pan.  Use spatula coated with PAM to scrape bowl.
8-  Use plastic overhanging covered with PAM to cover marshmallows.  If not completely covered, spray another sheet of Saran Wrap and cover (face down).
9-  Let marshmallows set up for 2-3 hours or overnight.
10-  When marshmallows have set, prepare to cut and coat them.  Pour confectioners sugar or cocoa in a shallow bowl.  Sprinkle more confectioners sugar or cocoa onto cutting board so marshmallows won't stick.
11-  Take Saran Wrap off the top of marshmallows and sides.  Invert as you would a cake and the marshmallow brick should pop right out.  Take off the rest of the plastic wrapping.  Sprinkle confectioners sugar or cocoa on top of marshmallow brick.
12-  With a sharp knife, cut long strips of marshmallow.  I usually do 3/4 to 1 inch strips.  Cut these into squares, coat lightly with sugar or cocoa and set on a plate.
13-  Continue until you are done!  3/4 inch squares will yield about 144 marshmallows give or take.  1 inch squares will yield about 81... that is, if they all make it to the plate!

Happy Candy making!