Tuesday, November 13, 2012

November giving- Heather's marshmallows

For those of you who read "A Cauldron Full of Stars". you know Heather, friend/cousin/partner in witchy mischief. She also loves to make candies and baked goods.  She was nice enough to share her marshamallow recipe.

Homemade Marshmallows
Save yourself the $20.00 at William Sonoma and make them yourself!
(Insert Completed Marshmallow Pic)

    * 3 packages unflavored gelatin
    * 1 cup ice cold water, divided into 1/2 cups
    * 1 1/2 cups granulated sugar
    * 1 cup light corn syrup
    * 1/4 teaspoon kosher salt
    * 1 teaspoon vanilla extract (or 2 teaspoons depending on strength of flavor desired)**
    * 1/4 cup confectioners' sugar
    * 1/4 cup cornstarch
    * Nonstick cooking spray
    * Pizza Cutter (recommended for cutting)

Place in a stand mixer (with the whisk attachment) the gelatin into the bowl along with 1/2 cup of the water. Stir by hand to mix gelatin. This will solidify by the time the remaining ingredients are added ~ do not worry this is normal.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes more. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. (if you feel you need to scrape the side of the bowl, you shouldn't but if you do ~ spray the scraper with nonstick cooking spray) Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.

Add the vanilla during the last minute or two of whipping. Do not over mix (do not freak out but the marshmallow mixture will deflate then return to almost what it was before)! 

While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl or shaker container. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula spreading mixture evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover (I personally do not dust the tops for I find that side holds two much of the mixture and the excess does not fall off when coating them the next day ~ this is however a personal taste decision ~ it only bothers me!) . Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Cutting the marshmallows:
Using a pizza wheel dusted with the confectioners' sugar mixture (I spray mine with cooking spray then coat).  Either cut them in the pan or Turn the marshmallows out onto a cutting board and cut into 1-inch squares.