Marshmallow redux
Yesterday, I could have run a marathon (or at least jogged to the mailbox) thanks to this week’s Tuesdays with Dorie challenge: marshmallows. Marshmallows cut with cookie cutters. Marshmallows sliced into classic squares. Marshmallows melted into Rice Krispie Treats. Marshmallows bobbing in hot chocolate. My veins were coursing with sugar, corn syrup, and potato starch. I broke a sweat.
Am I some sort of marshmallow fiend? No. Those chewy, powdery little knobs that bookend my grocery’s baking section have never had much appeal.
But homemade marshmallows … the taste is similar, but the texture is so very different. When you stir them into hot chocolate, they don’t resist the spoon, all jet-puffed and stubborn. You can taste them in every sip.
And homemade marshmallows have style. Even though they stay soft, they can maintain the clean lines of a cookie cutter, so you can cut them into any shape–hearts, snowflakes, stars. I used a flying pig cookie cutter, but the pig was too big for the cup and unfortunately had to be … halved. There’s a reason I didn’t include that photo. Did you need the visual of a pig’s head (or tail) bobbing around in my mug of hot chocolate? I didn’t think so.
Obviously, I’m not old enough to handle so much sugar in the house. That’s why I’ve bagged the rest of the marshmallows. They’re on the way to my nephews.
Marshmallows
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
- About 1 cup potato starch or cornstarch
- 3/4 cup cold water
- 1 1/4 cups sugar
- 2 tablespoons light corn syrup
- 2 1/4-ounce packets unflavored gelatin
- 3 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
Line a rimmed sheet with parchment paper dusted with potato starch or cornstarch.
Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil. Once the sugar is dissolved, cook the syrup–without stirring–until it reaches 265 degrees F on a candy thermometer.
While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water, and let it sit for about 5 minutes. Then heat the gelatin in a microwave for 20 to 30 seconds to liquefy it.
Working in a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until firm but glossy.
As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup. Add the gelatin and continue to beat for another 3 minutes. Beat in the vanilla.
Using a large rubber spatula, scrape the meringue mixture onto the baking sheet. Spread the batter, keeping it at 1-inch high; you won’t fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I used ramekins).
Dust the top of the marshmallows with potato starch and let the marshmallows set in a cool, dry place. They’ll need 3 hours, but they can rest for 12 hours or more.
Once they are cool and set, cut the marshmallows with scissors or a long thin knife. Have a big bowl with the remaining starch at hand and drop t4 or 5 marshmallows at a time inside. tossing to coat them with starch. Shake off the excess; transfer them to a serving bowl.
Your marshmallows look really scrummy! Nice and fluffy!! Well done! I made peanut butter cookie s’mores with mine.
Hey! Yours look so fluffy and awesome! I definitely agree with you about the homemade vs. store bought ones…WORLD of difference. Am I supposed to be posting the recipe, too? I am noticing that most people are, but I didn’t…
I would have loved to have seen half a pig marshmallow in hot chocolate! The image I have in my head right now is cracking me up! Great job! :)
Your marshmallows look great!
wow, I love your ideas, all I could think of was ambrosa.
Great job with the marshmallows! I want a flying pig cookie cutter now.
I agree homemade marshmallows are sooooo fun! and I need to run a post-recipe marathon! great job!
I love your description of the marshmallows!
Very sweet of you to send some to the nephews!
Your marshmallows look so fluffy and light. Perfecto!
Clara @ I♥food4thought
They turned out great! I agree — the texture (and flavors) of homemade can’t be beat!
Funny post. Nice style. Your marshmallows look great.
Your marshmallows look so perfect and delicious!
I love how you presented these - I, too, am not old enough to handle having so much sugar in my apartment. That’s why they went into work. :)
Those are some made puffy marshmallows, Rebecca! You’re making me wish I hadn’t of slacked! A TWD Rewind will definitely be in order for me!
Your mallows look yummy. And I can just see a pigs head floating in a mug of steaming chocolate…
I love them all package up an ready to mail! They look fabulous! :)
I know how you feel - I regularly bag stuff up for my husband to take to work to keep me out of trouble!
I had some fun cutting mine into different shapes, too!
I’m not much of a marshmallow person either, but ever since making these I’ve been on a sugar high! The texture is so much better than stay puft.
{ Make peppermint ones… :) }
Okay… I’ll REALLY shut-up about the peppermint ones now. :)
For today.
P.S. The baggie of marshmallow-y sugar-y goodness looks really very pretty!
Your marshmallows looks great!
I laughed out loud about the pig-shaped marshmallow you had to cut in half. And of course I can’t help but try to imagine how that would have looked…a half-pig dissolving in a cup of cocoa…
Oh - and I love the name of your site!
The comment about half a pig in your hot chocolate made me laugh. =) I guess some things are better left to the imagination.
I personally would have loved to see a pig tail in your hot chocolate :D
I love the bags!
All I could see were pigs in half. I’m sure your nephews loved them!
I think you should post the photo of the pig in hot chocolate too! =)
They look so fluffy and delicious! Beautiful!
Yours came out fantastic too! I love how you bagged them at the end, very very cute!
Hello
I have tagged you for a 6 word memoir. see here for details http://weetreatsbytammy.blogspot.com/2008/04/twd-on-hold-until-thursday.html