Have
you noticed that marshmallows have gone gourmet? No longer do we have to content
ourselves with those tasteless cylinder-shaped white blobs that come in a
plastic bag. Oh, I know as kids we loved their spongy texture and sweet flavor.
And who can deny how perfect they were for making rice crispy squares or S'mores. But for eating on
their own, nothing compares to the sweet vanilla scented airiness of homemade marshmallows.
You will find that once you start making your own there is no
going back.
Every time I make homemade marshmallows, I am surprised
that only a few ingredients are needed to make this candy. Just gelatin, water, sugar, corn syrup,
and vanilla extract. Marshmallow making begins with gelatin as this is what
gives the marshmallow its thick dense spongy texture. In order for the gelatin
to do its job properly, we need to first soften it in cold water. Then, while
the gelatin is absorbing the water and becoming nice and spongy, we need to
start making a cooked sugar
syrup. This involves cooking sugar, corn syrup, water, and salt until it reaches
the soft ball stage (240 degrees F) (115 degrees C). Once this is done the two
mixtures (gelatin and sugar syrup) are combined and whipped until thick and
fluffy. What is amazing is how
this mixture starts out opaque in color, yet gradually transforms itself into this shiny
and thick white fluff that looks like a meringue. Only, unlike a meringue, the
marshmallow is very sticky so you will need a damp offset spatula or rubber
spatula to spread it into the pan. The pan has to be lined with parchment
paper and dusted with confectioners' (powdered or icing) sugar to ensure easy
removal. And the marshmallow does need time to set; about 8 - 12 hours at room
temperature. I find it best to use either clean kitchen scissors or a pizza cutter (wheel) to cut the marshmallow
into squares and be sure to dip the cut sides of each marshmallow into
confectioners' sugar so that all the sides are no longer sticky. The
marshmallows will keep in a cool dry airtight container for about two weeks.
Once you are comfortable making
your own marshmallows, you may want to try experimenting with this recipe. You
can substitute almond extract (1/2 teaspoon) or mint extract (2 teaspoons) or
even lemon extract (2 teaspoons) for the vanilla extract. Another idea is to add
a little food coloring to make them say, orange for Halloween, pink for
Valentine's Day, or green for St. Patrick's Day. And if you want to coat them in
something besides confectioners' sugar, try using toasted coconut, cocoa powder,
or even toasted and ground nuts. Of course, you can cut the marshmallow into
other shapes besides squares, simply by using your favorite cookie cutters.
Homemade
Marshmallows: Lightly butter, or spray
with a non stick vegetable spray, the bottom of a 13x9x2-inch
(33x23x5-cm) baking
pan. Line the bottom of the pan with parchment paper or wax paper. Then sift
about 1/4 cup (30 grams) of confectioners' (powdered or icing) sugar onto
the bottom of the pan (this will help release the set marshmallow
from the paper).
Place 1/2 cup (120 ml/grams)
cold water into the bowl of your electric mixer that is fitted with
a whisk attachment. Sprinkle the gelatin over the water and let stand
until gelatin softens, about 10 - 15 minutes.
Meanwhile, in a heavy two quart
(1.9 liter) saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup
(120 ml) water. Stir over medium heat until sugar dissolves and
the mixture comes to a boil. Cover the saucepan with a lid and let
boil for about one minute to allow any sugar crystals to dissolve
from the sides of the saucepan. Remove the lid and attach a
candy thermometer to the side of the pan. Increase heat to high and
boil, without stirring, until the syrup reaches 240 degrees F (115
degrees C), about 5 to 10 minutes.
Remove from heat.
With mixer running at
low speed, slowly pour the hot syrup into the gelatin mixture in a thin
stream down the side of the bowl. Gradually increase the speed to
high and beat until mixture has tripled in volume and is very thick
and stiff, about 10 to 13 minutes (looks like thick marshmallow cream).
Add vanilla extract and beat to combine, about 30 seconds longer.
Scrape marshmallow
mixture into the prepared pan and spread with a damp offset
spatula or rubber spatula. The mixture is very sticky so just smooth
it out as best as you can. Dust the top of the marshmallow with
another 1/4 cup (30 grams) of confectioners' sugar and let stand, uncovered, at room
temperature until set, about 8 to 12 hours.
Remove the
marshmallow from the pan by first running a small sharp knife
around the edge of the marshmallow to loosen it from the pan. Invert
the pan onto a large cutting board that has been dusted with
confectioners' sugar. You might have to use your fingers to help loosen
the marshmallow from the pan. Peel off the parchment paper (the
marshmallow will be sticky) and dust the top of the marshmallow with
confectioners' sugar. Cut
the marshmallow into squares using clean kitchen scissors, a pizza roller or
a sharp knife.
Dip the cut sides of the marshmallows in additional confectioners'
sugar. Shake off excess sugar and store the marshmallows in an
airtight container, at room temperature, for up to two weeks.
Makes about 24 - 2
1/2 inch (7.5 cm) marshmallows.
Use of materials on
all pages on the domains Joyofbaking.com,
the Joyofbaking.com Facebook
Page, the
Joyofbaking1 YouTube
Channel and any emails sent from @joyofbaking.com
are
entirely at the risk of the user and their owner, iFood Media LLC
will not be responsible for any damages directly or indirectly resulting
from the use.
References
cited may include a link to purchase the referenced book or item on Amazon.com.
Joyofbaking.com receives a commission on any purchases resulting from these
links.
This
website and the contents are not endorsed or sponsored by the owner of the
"Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.
and is not related to the "Joy the Baker" books and website.
Video icons by Asher.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
