VANILLA MARSHMALLOWS
Give homemade marshmallows to friends and family this holiday season. Also Try:Peppermint Marshmallows
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
- Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
- Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat.
VANILLA MARSHMALLOWS
Homemade marshmallows should have their own dreamy name, something that makes it clear that they're different from the supermarket stuff. When you make this recipe by Christine Moore of Little Flower Candy Co., you get puffs that are soft, tender, languidly stretchy and delicately sweet, and a lesson in the transformative power of heat and air. To make these, you beat together roiling-hot sugar syrup and gelatin, and watch as the mixture goes from murky to opaque, from beige to white, from thin to billowing. For this magic to happen, it takes almost 15 minutes, plus a very large bowl and a sturdy mixer. (I use a 5-quart stand mixer.) You need no special skills, just patience - you have to wait a few hours for the whipped mixture to dry - but you'll be rewarded with singular sweets good for toasting, s'mores, snacking and wrapping up as gifts.
Provided by Dorie Greenspan
Categories snack, candies, dessert
Time 4h30m
Yield 48 marshmallows
Number Of Ingredients 9
Steps:
- Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
- Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
- Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
- While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
- Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
- Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.
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- The size pan you use will determine how thick your marshmallows are. An 8-9″ square pan will yield medium sized squares, like in the pictures above. I like to line my baking dish with parchment paper to make it easier to remove from the pan, but a well greased pan coated with potato or arrowroot starch will work also. Prepare your pan by greasing or lining with parchment paper and dust with your starch. Set aside until needed.
- In a large bowl or bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup water, vanilla, and gelatin powder. Let gelatin bloom while you cook your syrup mixture.
- In a medium sized saucepan, add remaining 1/2 cup water, syrup, honey, and salt. Turn heat to medium-high and allow mixture to come to a boil. Reduce heat to med and let the syrup continue to bubble and cook for 5-10 minutes. Do not stir the syrup, just let it cook. Using a candy thermometer, heat sugar mixture up to the “soft ball” stage, which is 235-240 degrees Fahrenheit. When it gets to the correct temperature, immediately remove the saucepan from the heat.
- Turn your mixer on low and slowly pour the hot syrup into the gelatin while mixing. Once all of the syrup is combined into the gelatin, turn the mixer to high and beat the mixture till fluffy, anywhere from 6-10 minutes (times may vary) Be careful not to over-mix or the marshmallow will begin to form in the bowl.
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