This week I’m not writing much. It’s kind of my Christmas present to myself. And since so many of us are off of work and school, I’m think you probably aren’t reading much anyway. It’s the holidays, time to slack off, right?
I did take these pictures of the homemade marshmallows I made last week, so I figured I’d share them with you. The pictures are just too pretty to let them go to waste. Who knew homemade marshmallows would be so photogenic?
If you find yourself bored and needing some accessories for your hot chocolate this week, marshmallows are really, truly easy to make. I wrote about them last year on Make and Takes, and now I’m sharing the recipe again with you. They’re that good.
From Alton Brown, FoodNetwork.com
- 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
Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1/2 cup of the water.
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 240 degrees F, approximately 7 to 8 minutes (Jane note: it was longer than 8 minutes when I did it). Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Jane note: as you can see in the picture, I used my ingredient-pourer-shield-bowl-attachment-thingy and it worked perfectly for pouring in the hot sugar.) 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.
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.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan (Jane note: I also used my not-so-lightly oiled fingers to press the the mixture 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.
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 (Jane note: this is my favorite part!), using additional if necessary. Store in an airtight container for up to 3 weeks.