I’m not sure if you remember, but one of my goals for 2013 was to try some new cooking techniques. One of the techniques I mentioned trying was making marshmallows. Mission accomplished, cross it off the list!
I decided it would be festive to make pink marshmallows for Valentines Day. And I was right, it is festive. I looked around at some different recipes online. It’s tricky when you’re trying something new because there are a few different techniques or ingredients. Some recipes call for powdered sugar, egg whites, or corn starch, but I went with a much simpler version from Ina Garten.
The recipe I used reminded me of my White Mountain Frosting debacle because there is a similar technique of combining corn syrup, water, and sugar in a saucepan and heating to 240 degrees. While a little labor and time intensive, I was happy to learn that making marshmallows was not difficult.
Additionally, these were a tremendous crowd pleaser. There’s something about a fresh marshmallow that will make your day that much better! These are definitely worth the time and effort! (by the way, these have “dry out” overnight, so make sure you budget your time)
Yields 20-40 marshmallows depending on size, adapted from Ina Garten
- 3 packets of unflavored gelatin
- 1 cup light corn syrup
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- red food color gel (optional)
- powdered sugar for dusting
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- Prepare a 9 x 13 brownie pan with parchment and dust the bottom with powdered sugar.
- In a mixing bowl combine the gelatin with a ½ cup of water. Allow the gelatin to “bloom” (I think it’s called) while you cook the other mixture. Some recipes recommend a full half hour.
- In a saucepan over medium heat, combine the corn syrup, sugar, and a half cup of water. After the sugar melts, turn the heat up to high, and cook until it reaches 240 degrees (use a candy thermometer).
- Once the mixture has reached the correct temperature, remove from heat. Use an electric hand or stand mixer to mix the gelatin on low as you pour in the warm mixture in very slowly. Once the mixture has been completely poured in, mix it on high for about 15 minutes until the “fluff” is pretty thick.
- Add vanilla, salt, and food coloring and mix until well distributed.
- Pour the batter into the prepared pan and use a spatula smooth it out. This process will be a little sticky and difficult, but you will persevere.
- Dust the top of the fluff with powdered sugar (it is easy if you pass it through a sifter). Allow the fluff to “dry out” overnight.
- The next day, lift the large marshmallow out of the pan and place on a cutting board. Use a knife or a cookie cutter to cut out the marshmallows.
- Microwave the semi-sweet chocolate chips for 30 seconds at a time until mostly melted. Use a fork to stir the chocolate until smooth. Dip the marshmallows in the chocolate, and allow to dry.
- Microwave the white chocolate similarly and place in a pastry bag with a fine tip or a Ziplock bag with a small corner snipped off. Once the semi-sweet chocolate has set, use the white chocolate to drizzle a design on top of the layer of chocolate.
- Allow to set at room temperature or place in the freezer to speed up the process. Enjoy!