Homemade Marshmallows: Totally worth it

August has been a busy month so far. I got to visit my family and friends in NH for the first time since I moved and then my rents, sister, and I flew to WI to visit the rest of the family. I had a great time, and I did some (mildly unsuccessful) baking and cooking, but nothing to blog about. But I'm home now and I have been thinking of some stuff to make and blog about.

At school yesterday I was talking to a few of my friends and we started talking about marshmallows and fluff. I don't know why I thought of it, but I started talking about how you can make marshmallows from scratch. I quickly pulled up a few recipes and decided to make them last night.

Long story short... marshmallows are sticky! No, seriously. VERY STICKY. Pam and powdered sugar will become your best friends if you decide to make these. But it is so worth every bit of mess. My marshmallows came out fluffy and sweet. These are the best marshmallows I've ever had.

Here is the recipe I used:

Vanilla Marshmallows

makes 20-40 depending on size

3 (1/4 ounce) packages unflavored gelatin

1 cup cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 Tablespoon pure vanilla extract

Confectioners' sugar for dusting and coating

In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatin with 1/2 cup of the water; set aside.

Meanwhile, combine the remaining water with the sugar, corn syrup, and salt in a small saucepan.  Cook over medium heat until the sugar dissolves.  Increase the heat to high and cook until the syrup mixture reaches 240º F on a candy thermometer. (Many of the recipes I saw said to wait for the mix to cool to 210 before continuing. I waited until it was 220 or so. I'm impatient). With the mixer on low, carefully and slowly pour the syrup into the dissolved gelatin.  Increase the speed to high and whip until the mixture is white, glossy, and very thick, about 10-15 minutes.  Reduce the speed, add the vanilla extract (oops, I added my vanilla to syrup mix. Still worked) and mix thoroughly. 

Using a fine-mesh sieve or shaker, generously (can't emphasize enough. Put a good layer down. Then add more.) dust an 8x12-inch non-metal baking dish (I used a large jelly roll pan with powered sugar on top for less mess) with the confectioners' sugar.  Pour the marshmallow mixture into the pan.  Smooth the top with an off-set spatula and dust with more confectioners' sugar. (I put a bunch of confectioners' sugar on top of the mix, put a piece of waxed paper on top, then used a rolling pin to even out the mix) Allow the marshmallows to stand uncovered overnight until it dries out (I put mine, with the top layer of wax paper removed and another layer of sugar, in the freezer overnight. That's what another recipe said to do).  

 

Turn the marshmallows out onto a cutting surface (or in the same pan, whatever) and cut them into squares or desired shapes (I used a pizza cutter sprayed with pam).  Dust the cut sides with more confectioners' sugar.  

Store the marshmallows in an airtight container or bag.

Look at these little pillows of yumminess!

I had an edge that didn't cut well so I decided to make myself a s'more (keep in mind that this was at 10:30am). I did this over my stove burner (very effective if you haven't tried this). I used nutella as the chocolate piece because I didn't have any chocolate bars. You're welcome for that idea, btw.

Oh yeah. You want it.

ENJOY!

edit: I've made these a few times since posting this recipes. I've found its sometimes easier to cut the marshmallows with a large pair of scissors. You can also cut them out in fun shapes with cookie cutters (dust them in powered sugar/cornstarch first. Also, its fun to mix in some other flavors (peppermint, almond, various liquors)  and colors (pink peppermint hearts anyone?)!

S'mores Cupcakes, Per request

Aunt Terry requested the recipe for the s'mores cupcakes so here it is:

Chocolate Graham Cracker Cupcakes with Marshmallow Frosting

Yields: ~24 Cupcakes

Found at Martha Stewart, with notes by: Amy Hansen

For the cake: (Can use a box chocolate cake… that’s what I did!)

2 cups and 2 tbsn. sugar

1 3/4 cup flour

3/4 cup and 1 tbsn. cocoa powder, unsweetened

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 large eggs

1 cup whole milk (MS suggests 2%)

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cup of boiling water

For crust:

1 1/2 cups of graham cracker crumbs, about 20 squares

1/4 cup sugar

1/3 cup unsalted butter, melted

9 ounces of bittersweet chocolate chips

For the marshmallow frosting: 

4 large egg whites

1 cup of sugar

1/4 tsp. cream of tartar

1 tsp. vanilla extract

Preheat oven to 350 F. Line 2 cupcake pans with liners and set aside. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt into a medium bowl and mix together. In a large bowl mix the eggs, milk, oil and vanilla. Add the wet mixture to the dry, making sure everything is well incorporated. Next add the boiling water and stir to combine. Set aside.

In a medium bowl combine the graham cracker crumbs, sugar and butter. Stir until well combined. Add 1 tbsn. of the mixture into the bottom of each cupcake cup and pack them in using the bottom of a small cup. Next, sprinkle 2 tsp. of the chocolate chips into each cup and then bake for about 5 minutes or until the graham crackers are golden. Remove from the oven and then fill them 3/4 full with the cake batter. Return to the oven and cook for another 15 - 20 minutes or until an inserted toothpick comes out clean. Let cool completely.

For the frosting, place the whites, sugar and tartar into the bowl of an electric mixer. Set over a pot of simmering water and whisk constantly until sugar has dissolved and the eggs are warm to the touch. Transfer the bowl back to the machine and whisk, starting on low speed then eventually moving to high speed. Whisk until glossy peaks form, about 5 - 7 minutes. Add vanilla, mix until combined. Now frost your cupcakes! You can spoon the mixture on or use any tip you like. You can also either broil the cupcakes to toast the marshmallow or use a blow torch. (I broiled them, on high, as I watched carefully. I found I got a nice golden color that way.) Enjoy!