light, fluffy goodness
A soft, cool, gooey, lightly powder-coated sugary treat. Yes, you guessed it – a marshmallow.
And, I’ve learned marshmallows are even more seductive when homemade. I found the following recipe in a Bon Appetit magazine in what has become one of my favorite sections –
“Cooking Life” by Molly Wizenberg.
Water, gelatin, sugar, corn syrup, salt, vanilla extract, starch and powdered sugar. All things that I can pronounce and easily find in my pantry.
Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup potato starch
1/2 cup powdered sugar
1. Line a 13x9x2-inch baking pan with foil. Coat foil lightly with nonstick spray.
2. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
3. Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240ºF, about 8 minutes.
4. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
5. Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
6. Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13×9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
7. Eat – straight up, melted in hot cocoa, or toasted over a fire. Any way – the end result is a yummy smile.
Tips and More
* You WILL get sticky and have a sugar covered kitchen, but it’s all worth it
* Variations to try … replace water with lemon juice or toss your marshmallows in cocoa powder
* Culinary Institute of America Marshmallow Recipe (these are some great chefs, right?)
* Barefoot Contessa Homemade Marshmallow Mix (you can get everything in a box these days!)
* Strawberry Marshmallows from Brownie Points Blog (using real fruit, plus lots of other ideas)