It's a Marshmallow World.... Part 2 - UPDATE!!!

UPDATE! I was thinking about this, but didn't follow through, then a checkered friend asked me about it too, so I tried it. I sprinkled a little bit of kosher salt on the lime marshmallows and totally made chocolate covered margarita marshmallows!! The angels, they are a-singing!

So, I made my first batch of homemade marshmallows last week. They were awesome! But then I covered them in chocolate! They were even awesomer! (Don't care it's not a word, stay with me).

So, I decided to try them in flavors. First up - key lime. I don't know what I did different, but the corn syrup/sugar mixture exploded all over the stove top and wouldn't stop bubbling over (even though I lowered the burner temp as far as I could and still get it to boil). I think that might be the reason this batch was a little squishier than the first. But still just as darn tasty!

I just finished dipping these in chocolate (both dark and milk) and will be taste-testing them amongst coworkers and sending them to work with the checkered husband to get some more opinions. Below is the recipe for the lime variety. I will be making more flavors as soon as I can get more corn syrup soon. So, be on the lookout for more marshmallow madness!

Homemade Key Lime Marshmallows

Ingredients
3 packages unflavored gelatin
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

1 cup ice cold key lime juice, divided

12 ounces granulated sugar, approximately 1 1/2 cups zest from 4 limes

Directions

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. 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. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. 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 and lime zest during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
4. 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.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading 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.
6. 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, using additional if necessary. Store in an airtight container for up to 3 weeks, or cover in chocolate and they won't last even that long!
(Adapted from Alton Brown's Recipe)

To Cover in Chocolate

Ingredients

1 pound Milk or Dark Chocolate Wafers

1 tablespoon vegetable shortening

Directions

1. Heat chocolate wafers and shortening in the microwave at half power until the shortening is melted and the wafers start to melt.

2. Mix chocolate thoroughly.
3. Place marshmallows, one at a time, in the chocolate and fish out out a chocolate dipping tool or fork. Tap the fork against the dish to get excess chocolate off and place marshmallow on waxed paper.
4. Place marshmallows in refrigerator until chocolate is set.

 

It's a Marshmallow World!

I finally did it! I made my own homemade marshmallows today. Was a little bummed when the checkered husband said, "why would you make them if you can just buy them?" Well, I'm a cook, I'm a baker, I'm a creator, I want to try to make them and see if I can do it. Besides, I think they would taste way better than store-bought.

I made plain ones for this first go at it, and if they come out okay, I am totally going to flavor them up! Maybe toffee ones, chocolate flavored ones, berry, key lime, oreo? Oh, the possibilities are probably endless!

I think I am going to cover some of these in chocolate. They have to set for 4 hours, so they won't be ready before I go to bed, but I can't wait to cut them and play!

Here's the recipe I used. It's pretty simple.

Homemade Marshmallows

Ingredients

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

Directions

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

2. 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. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. 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.
4. 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.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading 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.
6. 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, using additional if necessary. Store in an airtight container for up to 3 weeks.

(Adapted from Alton Brown's Recipe)

And, after I made them, the checkered husband tried one, and said, "these are soooo much better than store-bought!" Mission accomplished!