Thursday

Edible Gifts Part 1 -- Marshmallows


Home made marshmallows in hot cocoa
It's probably no surprise that I like to give edible gifts during the holiday season. A few years ago I started to feel like we were all exchanging cookies -- not all bad -- it's just that I think my friends got the short end of that deal. That was the year I decided to get creative about it and found another confection.
I found this recipe online several years ago.  The person who posted it claimed that it's from The French Laundry, a foodie's dream restaurant in Yountville, California. I don't know if that's true, but it is a great recipe. I've varied it a bit over the years but today I've settled on two favorites. One is classic vanilla, my variation uses double the vanilla extract and 2 vanilla beans from Mountain Rose Herbs in Eugene, Oregon. Since marshmallows are popular with kiddos, and the vanilla doesn't cook, I use alcohol free extract.
The second variation is blackberry. I love the blackberry spread from Sweet Creek Foods and I was fortunate to have some on hand -- just enough to make a half-batch. The recipe will make a full batch though. The reason I recommend this spread is that it has less sweetener than most jams so the blackberry taste comes through.
Be forewarned -- marshmallow making is sticky business.  You'll want to get everything you need within reach, measured, and ready to go before you start. If you do that, and remember to lightly oil everything, you'll get through it just fine. I strongly suggest an electric stand mixer.

Time: 1 hour prep, 4 hours to set
Yield: 24 (per recipe)
Level: Easy (but messy)


French Vanilla Marshmallows

Ingredients:
3 envelopes of unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup corn syrup
1/4 cup water
1/4 tsp salt
2 tbsp vanilla extract
2 vanilla beans
Salad oil (enough to oil your hands and utensils
Powdered sugar (approx 1/4 cup) to dust the marshmallows when they are set and cut.



After 8 minutes
Directions: 
Slice vanilla beans down the middle, lengthwise, being careful not to cut all the way through. Open the bean with your fingers and scrape the vanilla from the inside with the dull side of your knife or a spoon. Set aside.
In the bowl of an electric mixer, sprinkle the gelatin into 1/2 cup very cold water. Soak for 10 minutes. Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil for 10 minutes.
Pour the boiling syrup mixture on top of the gelatin and mix at high speed. If you have a pouring guard on your mixer, it will keep the hot liquid from splashing, and burning, anyone close by. I removed mine part way through the process so I could take pictures. Mix at high speed for 12 minutes. Add the vanilla beans and extract. Mix until just incorporated.

Prepare a 9" x 11" cake pan. Oil the pan, then line it with plastic wrap and oil the wrap. Oiling both sides doesn't seem to make sense but it keeps the plastic wrap clinging to the sides (and corners) of the pan and allows you to smooth out some of the wrinkles.
Lightly oil a rubber spatula -- and your hands.  Pour the marshmallow mixture into the pan and use the oiled spatula to press it into the pan evenly.   Let the mixture sit uncovered for about 4 hours (less in a dry environment). If you must cover it (pets, etc.) it might take longer to set. Once the marshmallows are set (they will feel firm) turn the pan onto a board that you have dusted with powdered sugar. Dust the entire slab with powdered sugar. I've found kitchen scissors to be the most useful tool to cut the marshmallows into squares. You will want to oil them -- not your hands. 
  As you cut the marshmallows into squares be sure to dust every side or they will stick together. Try to keep your hands clean and dry so you can feel any sticky spots and dust them with powdered sugar.  Marshmallows will keep in a sealed container for weeks -- but they'll probably be gone long before that!
Some ideas: There are usually some ends that are obviously shaped like the corners of your pan. I trim those and make mini-marshmallows for hot cocoa.  You may want to give your marshmallows a light dusting of cocoa powder just before serving.











Marshmallows stacked on a plate Organic Blackberry Marshmallows:

Ingredients:
4 envelopes of unflavored gelatin
1/2 cup PLUS 1 tbsp cold water
2 cups granulated sugar
2/3 cup corn syrup
1/4 cup water
1/4 tsp salt
2 tsps vanilla extract
1/4 cup Blackberry spread
Salad oil (enough to oil your hands and utensils)
Powdered sugar (approx 1/4 cup) to dust the marshmallows when they are set and cut.

Directions:
Follow the directions above with the following adjustments; the vanilla extract is reduced, the vanilla beans are left out and the blackberry spread is added in its place. This adds more moisture to your mixture, so you'll need the extra gelatin. Enjoy!


3 comments:

  1. My husband and daughter have made this their Christmas activity to do together. Not being a big marshmallow lover myself, I have to admit I was surprised at how good these are. The texture is nothing like the commercial ones. I look forward every year to marshmallow time!

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  2. Making your own marshmallows does give you more control over the flavors. Lets face it, there's no getting around the sugar in these but they are nicer if they have another flavor added!

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  3. Looks like fun! I wonder what Hazelnut flour would do for dusting.

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