Whew! What a week! I catered two dinner parties, ran a half marathon, then catered another party- this one for 50 people. And now? I'm back in the kitchen, of course. I can't help it. I inherited my mom's personal motto: no rest for the weary. Which is why after a completely exhausting week, I've set myself on a mission to bake, photograph, and post a new sweet treat daily leading up to Christmas Eve. But, as everyone knows, the holiday season is hectic enough without spending hours upon hours in a hot kitchen, so I'm going to have to keep these posts for the next 12 days short and sweet (no pun intended). I'm sure you don't mind that either, right?
So to kick off my 12 day sugar laden mission, I decided to make homemade marshmallows. Because what's Christmas time without hot cocoa and marshmallows? However, these marshmallows take hot chocolate to a whole other level. It goes from blissful beverage to decadent dessert. The marshmallows melt slowly, creating a frothy mallow-like-cream that coats the tongue with a hint of vanilla after each sip. It's insanely delicious! The only thing that is slightly more ludicrous than the taste, is the ease of this recipe. Homemade marshmallows are extremely simple to make, and more than worth the small amount of effort it takes to make them. And here's a little holiday hint: they make great little gifts to pass out to neighbors, friends, or co-workers. They'll think you're a rockstar in the kitchen for giving them homemade marshmallows, but little will they know, it took you all of 30 minutes.
Homemade Marshmallows
Recipe Courtesy of Alton Brown from Food Network
Ingredients:
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Directions:
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240ยบ F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
4. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Makes 6-7 dozen marshmallows, depending on size
4. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Makes 6-7 dozen marshmallows, depending on size
No comments :
Post a Comment