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3.25.2016

:: Homemade gourmet Marshmallows ::



Ingredients
7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar

Homemade Marshmallows:
3 packages unflavored gelatin
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

Directions:

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Homemade Marshmallows:
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.




Homemade Heart Marshmallows
Prep time
Cook time
Total time
Rich and creamy homemade marshmallows shaped like hearts for Valentine's Day!
Serves: 36 2-inch hearts or 100 1-inch squares
Ingredients
  • 3 packages (1/4-ounce each) unflavored gelatin
  • 1 cup cool water, divided
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 cup powdered sugar, divided
Directions
  1. Coat a 9x13 baking dish with nonstick spray (glass or ceramic is best.)
  2. In a large bowl, combine the gelatin and 1/2 cup cool water. Let soak.
  3. In a small, deep saucepan, combine the sugar, corn syrup, salt, and 1/2 cup cool water. Cook the mixture over medium heat, stirring, until the sugar completely dissolves. Raise the heat to high and bring to a rapid boil. Allow to boil, without stirring, for 1 minute. Remove from the heat.
  4. Using a handheld mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 10 minutes. Add in the vanilla and beat to incorporate.
  5. Pour the marshmallow mixture into the baking dish and spread evenly using a greased spatula. Sprinkle 1/4 cup powdered sugar over the top, and place in the refrigerator, uncovered, for at least 3 hours (or overnight) before cutting.
  6. Use a greased cookie cutter to make heart shapes and gently separate. Place heart shaped marshmallows in a bowl with 1/4 cup powdered sugar and gently toss to coat them on all sides. Shake off any excess.
  7. You can store the marshmallows in an airtight container, at cool room temperature, for up to 5 days.
Notes
There are many different variations on homemade marshmallows - using a stand mixer with a whisk attachment is the most common, reducing the mixing time in half. I’ve also read other instructions where the mixture is covered in plastic wrap and sets in the pan at room temperature. And the block of marshmallow is inverted onto a sugared surface and then cut.

I found using a handheld mixture, chilling in the fridge, and cutting while still in the dish just as effective.






Blood Orange And Coconut Marshmallows
The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Ingredients
SERVINGS: MAKES 8 STRIPS OR FORTY 2¾” PIECES
Blood Orange Layer
Nonstick vegetable oil spray
3¼ teaspoons unflavored gelatin
¾ cup granulated sugar
½ cup fresh blood orange juice
5 tablespoons light corn syrup, divided
5 drops (or more) red food coloring
Coconut Layer And Assembly
3¼ teaspoons unflavored gelatin
¾ cup granulated sugar
½ cup low-fat coconut milk
5 tablespoons light corn syrup, divided
¼ cup powdered sugar
Special Equipment
A candy thermometer
Recipe Tips


Preparation
Blood Orange Layer
Line a 13x9½” rimmed baking sheet (or use a 13x9” baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place ¼ cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
Stir granulated sugar, blood orange juice, and 2 Tbsp. corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.
Meanwhile, add remaining 3 Tbsp. corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes. Mix in red food coloring, adding more to reach desired color.
Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.
Coconut Layer And Assembly
Place ¼ cup water in the bowl of stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
Stir granulated sugar, coconut milk, and 2 Tbsp. corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230°.
Meanwhile, add remaining 3 Tbsp. corn syrup to gelatin mixture. As soon as thermometer registers 230° and with mixer on high speed, add coconut syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
Working quickly, scrape coconut mixture over blood orange layer; smooth with offset spatula. Let sit, uncovered, at least 12 hours before cutting. (Marshmallow will be firm but springy when pressed.)
Dust a cutting board with powdered sugar. Gently run a paring knife around the edge of the pan to release marshmallow and invert onto cutting board. Cut marshmallow into ¾”-wide strips and roll in powdered sugar. Coil into glass jars for gifting, or cut into 2” pieces and roll in any remaining powdered sugar.
Do Ahead: Store marshmallows tightly wrapped at room temperature up to 2 weeks.








Dulce de Leche Marshmallows
Makes 24 large

I have been making homemade marshmallows for over 12 years. Have you ever tried making them at home? They are surprisingly easy to make, only requiring a few ingredients, and are gooey, sweet, and so much tastier than store-bought. I usually make peppermint or original, but this time I wanted to add a few swirls of dulce de leche to the mix.


Nonstick cooking spray, for baking sheet
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
1 ½ cup water
4 envelopes unflavored gelatin (3 tablespoons plus 1 ½ teaspoons)
2 teaspoons pure vanilla extract
1 ½ cup dulce de leche (I used Nestle’s La Lechera dulce de leche)
1 ½ cups confectioners’ sugar

Liberally spray a baking sheet with non stick cooking spray. Set aside.
Put granulated sugar, corn syrup, salt, and ¾ cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238° F on a candy thermometer, about 9 minutes, creating a syrup.
Meanwhile, put ¾ cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Quickly pour half into prepared baking sheet, drizzle with dulce de leche, and top with remaining mixture. Smooth top with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar. Spritz nonstick cooking spray into a paper towel, and use it to lightly oil both sides of a sharp knife. Then cut marshmallow into 2-inch squares. Sift remaining ½ cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.



Homemade Peppermint Marshmallow Recipe
Author: 
Recipe type: Dessert
Serves: 24 marshmallows
These homemade marshmallows are so easy to make that you will never go back to the jet puffed bagged marshmallows again. You can add any flavor you want to make these perfect for any occasion.
Ingredients
  • 1 cup water
  • 3 envelopes unflavored gelatin
  • 2 cups granulated sugar
  • 1⁄2 cup light corn syrup
  • 1⁄2 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1 cup powder sugar (to coat the marshmallows)
Instructions
  1. Butter a 9x13 pan and sprinkle generously with powder sugar, set aside.
  2. In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside.
  3. In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
  4. Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly and carefully add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.
  5. Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the peppermint extract, and then whip briefly to combine.
  6. Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
  7. Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
  8. Leave the marshmallow to set at room temperature for at least 3 hours or overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
  9. Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.
  10. Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.
  11. If desired: melt 1 package melting chocolates in a microwave safe bowl in 30 second increments, stirring each time till melted. Dip tops of marshmallows into chocolate and lay on parchment paper to set about 20 minutes

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