Marshmallow Making

I’ve been talking about this for weeks.  I have a mouth full of sweet tooths (or is it teeth?) and just can’t resist the sugary sweet goodness that comes this time of year.  I love making marshmallows and love this recipe from Brownie Points Blog.

While many couldn’t make my party because of the snow, those who came had a good time.

Before everyone came I made 5 pans of marshmallows.  I needed to make them the day before because they need to sit for 10-12 hours.  I then showed the girls how to make mallows and set them loose cutting, rolling in powdered sugar and dipping in chocolate.  Everyone got to take home a lot and I still have a TON left.  Looks like I have enough for Seth’s Teachers!

So….without further babbling on my part…and for those who couldn’t come, because Winter decided to rear it’s ugly head today…


Marshmallows :: The Tutorial
These are really very simple all you need is Gelatin, Sugar, Water and Corn Syrup.  As you can see I buy a big box of gelatin, but you can get the small boxes too, that works just fine.  You also need parchment paper, it is just not in this picture.
The first step is to put 3/4 C. water, 1 T. vanilla (or a capful of whatever flavoring you want) in your mixing bowl.  Sprinkle 4 envelopes of gelatin on top.  Let it “bloom”.  You don’t stir it at all, just let it sit there.  The gelatin will thicken and become what you want, promise :)
Next you will put 3 C. sugar, 3/4 C. water,1 1/4 corn syrup, & 1/2 t. salt in a heavy bottomed sauce pan.  Don’t use a huge pan or you won’t be able to take the temperature properly.  Stir just to combine everything, put the lid on and bring to a boil.
Once it comes to a boil, take the lid off and start taking the temperature.  See how my thermometer is in there?  It is balanced on the edge and the probe is not touching the pan at all, this is what you want (and why you don’t want to use a huge pan).
When it hits 240 degrees, and looks like this, it is ready.  Now you will turn your mixer on low and slowly pour this boiling hot liquid to the gelatin mixture.  It will bubble up a bit and that is ok.  If you have a splash guard on your mixer, use it.  If you’re like me and don’t, just use a towel.  Put a towel over it and turn it to high.  Let it go for 15 minutes.  Check in on it, when it is white and fluffy, take the towel off.
While this is whipping (yes, you have the whisk attachment on for this), prepare your pan. I like to put mine in a 9×13, but a jelly roll works too.  Spray your pan with cooking spray then line with parchment paper.  You spray the pan so that the paper will stick.  Make sure that all 4 sides are covered in paper.  Then spray the paper so the marshmallows will come out easily.
After 15 minutes your marshmallows should be ready.  Spray a spatula with cooking spray and scoop the yummy goopy mess into your pan.  Let it sit for 10ish hours and then you’re ready to cut!
Now I suggest duping inviting your friends over and tell them you are going to “teach” them how to make marshmallows and then show them how to cut the mallows and let them do all of them.  They need the practice, right?  Works for me!
Sprinkle some powdered sugar on the marshmallows in the pan and spread it all over the top.  Then turn it out onto some powdered sugar parchment paper.  Coat in more powdered sugar and now you can use either a big knife or a big pizza cutter and cut away!
Now, these are very sticky.  So, you want to use lots of powdered sugar (or if you don’t want that much sugar, you can use white rice flour) and coat all 4 sides of each mallow.  Sometimes I will mix cocoa and powdered sugar and use that to coat my chocolate marshmallows. Oh so yummy!
 For a super decadent treat, melt some chocolate chips and dip your marshmallows in the chocolate.  This makes a fancier treat and is great for giving away to your friends and neighbors.
Yes, they taste as good as they look.  Here are a few tips…
1. You really should use a heavy duty stand mixer.  I was asked if you could do this with a hand mixer and you could, but it would be really hot, long and you take the risk of getting burned by the liquid hot magma.
2. If you are going to make chocolate, mix 8 T. cocoa with 8 T. boiling water and make a paste.  When your marshmallows are done and ready to put into your pan, fold the chocolate into the marshmallows.  They will be stripey and oh so pretty.
3. When you add a flavoring other than vanilla it will change the consistency of your marshmallows and they will be a bit stickier and more dense.  They still taste amazing.
So…what are you waiting for?  Go make some marshmallows.  You will never want to buy a Jet Puff marshmallow again!
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