Thursday, October 2, 2008

I can’t wait to make s’more!

Posted by Erin Wilburn / 2 comments » / candy, dessert

MARSHMALLOWS!
Ok, I read food blogs every day.  I remember when all the Tuesdays With Dorie people made marshmallows.  I was amazed.  Like really, you can make marshmallows?  For real?!?
My best friends and I (from now on to be referred to as the Uptown Girls) went camping last weekend.  I thought this seemed like the perfect time to try to make marshmallows!  I borrowed a candy thermometer from my good friend at work, and I was ready!  When I told The Boy I was planning on making marshmallows, he laughed.  When I began to make them, he laughed.  When I cut them the next morning he laughed.  He asked why I didn’t just go out and buy them.  I sometimes want to strangle him, I won’t lie.
My recommendation for this recipe is… DON’T ATTEMPT WITH A CHEAPO HAND MIXER!  Yikes, I seriously thought I killed it.  After the 15 minutes of mixing, I turned it off when it was time to add in the vanilla, and it wouldn’t turn back on!  I’d like to make these again, but with a KitchenAid stand mixer!
PS.  These marshmallows make AMAZING s’mores.



And to quote Katie “These are better than real marshmallows!”  To which I said, “Katie, these ARE real!  Just homemade!”  Either way she loved them, and I think she ate half of them.  Seriously.

This is Katie, I think what she is saying here is, “Gimme gimme gimme more… Marshmallows”

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Homemade Marshmallows

from RecipeZaar
1 day | 1 hour prep
40 marshmallows

Ingredients:

2 1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 tablespoons pure vanilla extract
confectioners' sugar (for dusting)

Directions:

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.

Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.

Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Generously dust an 8x12 inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand over night uncovered, to dry out.

The next morning, combine 2 Tbsp powdered sugar & 2 Tbsp cornstarch. Spray a pizza cutter with nonstick spray & cut marshmallows. Toss the marshmallows in the bowl to coat (this will ease the stickiness). Store in airtight container for a couple of weeks.

Posted by Erin Wilburn on October 2, 2008
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