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Recipe Rookie: Marshmallows

I love any recipe that calls for boiling sugar. It’s beautiful to watch a cloudy pot of sugar and water become clear, bubbling syrup. If you let it begin to brown and add cream and butter, you can make caramels.  If you keep the temperature a bit lower and add it to softened gelatin, you can make marshmallows that will put the cylindrical Jet-Puffed versions to shame.

I decided to make marshmallows for the first time yesterday, and as I read over the marshmallow recipe I found on JoyofBaking.com, I exclaimed “I get to use my candy thermometer!” in all sincerity. Ramsey looked up from his book with confusion and concern for my mental state. It’s about the little joys.

As long as you have a candy/frying thermometer ($12 at your local kitchen store) and an electric mixer with a whisk attachment (hand-held or standing), it’s an easy recipe. It starts with boiling sugar, water, corn syrup, and a little salt. While the sugar boiled and the gelatin softened in cold water, I prepped the pan where the marshmallow would set overnight. Powdered sugar served as an unsticking agent throughout the marshmallow-making process.

Once the sugar syrup reached the right temperature, I added it to the gelatin in the bowl of an electric mixer. It tripled in volume as I whipped it.

I poured the whipped sugar and gelatin into the pan to set overnight.

When I removed the marshmallow block from the pan this morning and dusted it with more powdered sugar, it was surprisingly easy to cut with a pizza cutter. A sharp knife would have also worked well.

A perfect way to start Sunday.

2 Comments

  1. Awesome idea!!! I made these for my sisters boechlarette party and they were a huge hit with some coffee liquer!!! I used semi-sweet chocolate because i didnt have dark and it was perfect!

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