Believe it or not, I have never made homemade marshmallows, that's until last week. As I was browsing my inbox I stumble upon Bakerella's post about making homemade marshmallows.
I realize that I have been having Shauna Sever's book, Marshmallow Madness for quite some time and I always keep postponing my marshmallow making.
Well, not for too long! I grabbed the ingredients, calibrated my candy thermometer like she recommends in her book and so I went and I made marshmallows.
The only problem I encountered in my marshmallow making experience,was promising Camilla marshmallows for dinner if she was a good sister and helped me playing with the baby while I was waiting for the sugar to get to the proper temperature.
Some how Cami thought, that having marshmallows for dinner, was in fact, that, ONLY marshmallows and not real food.-well marshmallows are really food, aren't they?
Classic Vanilla Marshmallows
Recipe by Shauna Sever
Classic Coating for marshmallow:
combine 1 1/2 cup of confectioners’ sugar and 1 cup cornstarch.
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
3/4 cup granulated sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt
Making the marshmallows;
2 teaspoons pure vanilla extract and 1/2 cup Classic Coating
-Coat an 8-by-8-inch baking pan with cooking spray.
-Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
-Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat.
-Boil, stirring occasionally, until the temperature reaches 240°F.
Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment.
-Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
When the syrup reaches 240°F, slowly pour it into the mixer bowl.
-Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes.
-Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy and tripled in volume.
-Use a knife to loosen the marshmallow from the edges of the pan. Invert the pan onto a coating-dusted work surface and dust it with more coating. I used a pizza cutter to cut the squares. I then dip each square in more coating patting off the excess.
I stored my marshmallows in a big glass container.
So, not that bad for a first time.
I can't wait to try more flavors, my next one will be cookies and cream.