Originally posted August 26, 2011

Marshmallows

Marshmallows by alchemisty

If you think you know what marshmallows taste like, and you've never had a handmade marshmallow, then you need to try these! They are nothing like the weird bags of objects you'll find in a store. No, these are objects of wonderment that you can't believe somehow found their way into your grateful mouth. However, a warning: this recipe is not difficult, but it is work-intensive and messy and requires that you have a digital candy thermometer and a willingness to follow nitpicky directions.

Ingredients

  • Vegetable oil
  • 1.5 envelopes unflavored gelatin
  • 3 T water
  • 2 C granulated sugar, divided
  • 1.5 C light corn syrup
  • 4 extra large egg whites at room temp
  • 1 tahitian vanilla bean, split horizontally
  • 3 C powdered sugar
  • parchment paper
  • pastry brush
8 x 12 pan

Directions

1. Line the bottom of an 8x12 pan with parchment paper and coat it and pan sides with veg oil.

2, Put the gelatin in a bowl, add water and stir, set aside.

3. Combine 1 C sugar with corn syrup in a large heavy bottomed pot (make sure the pot is big enough to hold 3x what you put in it at the beginning). Place over medium heat and cook, stirring occasionally with a wooden spoon, until the sugar melts. Then continue to cook without stirring until the mixture reaches 240F on a candy thermometer. If any crystals form on the sides of the pan, wash them down with a wet pastry brush or just stir them in with a wooden spoon.

4. When the sugar syrup reaches 240F start to beat the egg whites in your mixer (use the whisk attachment) on medium speed. When the whites form very soft peaks, add the remaining 1 cup sugar and continue beating.

5. When the sugar syrup reaches 250F remove it from the heat and stir in the softened gelatin. The syrup will foam up and triple in volume.

6. Switch the mixer to high speed and slowly pour the syrup into the beaten egg whites, aiming for the side of the bowl. (If you don't aim for the side of the bowl, there is a danger you'll end up with a bunch of spun sugar wrapped around your mixer attachments, hardening, causing a terrible mess, and not blending with the egg whites.) The whites will almost double in volume.

7. Reduce the speed to medium-high and beat until the whites (not the outside of the bowl) are lukewarm to the touch, about 114F, about 15 minutes.

8. Scrape the marshmallow mixture into the prepared pan and using a small offset spatula spread it evenly to the sides. Let cool completely at room temperature. (This takes awhile. Let it sit overnight.)

9. To cut marshmallows sift about ½ cup of the powdered sugar onto a work surface in a rectangle shape the size of the pan. Sift another 2 cups into a large bowl. Run a thin-bladed knife around the edge of the pan to loosen the marshmallow. Invert the pan onto the sugared surface to unmold, then lift off the pan and peel off the parchment paper. Sift about ½ cup of powdered sugar evenly over the top. Cut and toss marshmallow in powdered sugar.

Note: this step can be tricky. You'll want to clean the knife between each slice, or you'll be stuck with a sticky mess. I often use a wire cake leveler to make the cuts. You could also use a guitar string or something like that.

10. Store in airtight container at room temperature, not in the refrigerator. Will keep for 1 month.

11. PS-- if you're really patient, you can use cookie cutters with this recipe to make your own peeps.

Comments

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  • commented over 12 years ago

    Peeps! Brilliant!

Adapted from

Michael Recchiuti's recipe

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