Homemade Marshmallows
(adapted from The French Laundry Cookbook)
.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
confectioners sugar and cornstarch for dusting/dredging
Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside. (I use a 9x13 and that works fine too).
In the bowl of an electric mixer, sprinkle the gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil until it reaches 240-244 degrees on a candy thermometer. If you don't have a candy thermometer you should let it boil hard for 2 minutes and then take off the heat.
Pour the boiling syrup into soaked gelatin slowly and turn on the mixer to low using the paddle for easier cleanup. Add the salt and carefully turn the speed up, but cover bowl with a splash guard or kitchen towel to prevent hot syrup from splattering you. Once it thickens you can turn it to high. After 10-12 minutes, add in the vanilla extract beat to incorporate. *( sometimes the mixture comes together faster depending on your mixer. Sometimes my marshmallows set up in 6 or 7 minutes).
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Let mixture sit for a few hours, or overnight, until cooled and firmly set. I place mine in the oven so nothing can fall on it or stick to it.
In a shallow dish, combine equal parts cornstarch and confectioners sugar. Remove marshmallow from pan and cut into equal pieces with scissors or a pizza cutter. Dredge each piece of marshmallow in confectionerss sugar mixture and cornstarch.
If you have any questions or comments about the marshmallow demonstration today at Peel 'N Pare, please send me an email. I'd love to hear how they turn out for you or what your favorites were.
Flavor Variations
Vanilla Bean
Omit vanilla extract and replace with 1 tablespoon vanilla bean paste when the marshmallow mixture is white and fluffy and has about 1-2 minutes of beating left.
Peppermint Stick
Add 2 drops of peppermint oil or 1/2 teaspoon peppermint extract when the marshmallow mixture is white and fluffy and has about 1-2 minutes of beating left. You can either replace the vanilla by using the oil or extract or leave it in for a more rich peppermint flavor. When the marshmallows are spread in the pan take some red food coloring and sprinkle it on top of the marsmallows. Take a toothpick and swirl the color throughout the top of the marshmallow mixture until you have a nice swirled effect.
Espresso (my Cafe Mocha Marshmallows)
Add cooled espresso or strong coffee to your sugar syrup and gelatin instead of plain water. Dredge in cocoa mixed with powdered sugar.
Toasted Coconut
Add 1/2 teaspoon or more (depending on your taste) of coconut extract to the batch of marshmallows when it's halfway whipped. After lining a pan with plastic wrap and lightly spraying with oil, sprinkle toasted coconut flakes on the bottom and press into sides. Add marshmallow mixutre and then cover the top with more toasted coconut. After cutting pieces, press sticky ends into more toasted coconut and let dry.
Honey Marshmallows
Replace 1/2 to all of the corny syrup in the recipe with your favorite honey. If you like, add your favorite mild tea in place of some or all of the water like I did for Chamomile Wildflower Honey Marshmallows.
Chocolate Covered Marshmallows
Whatever flavor you choose to cover with chocolate, it helps to freeze them for an hour first. Melt your chocolate in the microwave for the safest way to avoid seizing. Microwave a cup of chocolate for 20-30 seconds, stir, microwave 20-30 seconds more and stir, should be melted enough even if you still see lumps which should melt into the rest with some stirring. Dip partially frozen marshmallows into chocolate and set on waxed paper until dry.
