Tuesday, January 4, 2011

Homemade Marshmallows

One of the new items for the holiday baking this year was homemade marshmallows. I had made them in class and thought it was super easy to make - not much time needed and so few ingredients. I "jazzed" mine up for winter with some peppermint extract instead of vanilla. But I probably should have gone less than a full tablespoon since the peppermint flavor came out fairly strong - I decided to "counteract" that with some melted semi-sweet chocolate chip spread on one side.

Let's do the mini tutorial thing again yeah? You'll need a kitchenaid mixer - BTW.
Step 1:  Combine 3 envelopes of gelatin (or 2T+3/4t) in mixer bowl and let soften with 3/4C water.
Step 1a: Prepare pan, depending on size and shape of marshmallows you want. I used a half-sheet and got flatter marshmallows vs. thick cubes. I greased with vegetable oil then sifted powdered sugar over. (You probably DON'T need to sift the sugar over).
Step 2: Melt 2 Cups sugar, 3/4C light corn syrup and 3/4C water, boil until 240 degrees (softball stage).
Step 3: Remove from heat then add stir in an additional 1/4C light corn syrup.
Step 4: Start the mixer with the gelatin and carefully pour the hot mixture. Beat on high (approx 10 min) until mixture is triple in volume and thick. Beat in your flavoring (1T of vanilla, or peppermint extract - use caution with the strength of your flavoring)

Step 5: Spread the mixture into prepared pan, smoothing as much as possible. Set aside uncovered for 8 to 10 hours at room temp.

Step 6: Dust your workspace with powdered sugar to cut. Dip cut sides into powdered sugar. Store in airtight container for up to 3 weeks.
Optional Step 7: Melt semisweet chocolate and spread on top side. Let set before packaging.
You might want to do a neater job of spreading chocolate than I did.

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