Who knew you could make marshmallows at home, not me. To be honest i’d never thought about it but when I found a recipe in the “Baked – New Frontiers in Baking” book I was intrigued, enough so that I took the plunge and had a go. Do you know what, they are so easy to make and good too. So long as you are comfortable boiling sugar and you have a stand mixer your set. This weekend ended up being a big baking session. I had planned on making these marshmallows and some chocolate chip cookies (coming soon) but then my Mum attempted to subtlety suggest I make some red velvet cookies. I say she was subtle but when you find all the ingredients waiting for you the subtlety is kind of lost. So saturday I made the cupcakes and the cookie dough and then today i baked the cookies and made the marshmallows, quite a busy weekend.
Mint Chocolate Marshmallows, adapted from “Baked – New Frontiers in Baking”
12 Sheets Gelatin
2 Cups Sugar
1 Cup Light Corn Syrup
1 Tsp Mint Extract
1/4 Cup Corn Starch/Flour
1/2 Cup Confectioners Sugar
1/2 Cup Water
(as is often when using American cookbooks I come across ingredients that are either hard or impossible to find here in the UK. This time it was corn syrup. I therefore replaced the syrup with liquid glucose as its pretty much the same stuff just the plant used to derive the product is different)
1. Grease a 9×13 pan with shortening make sure to get into the corners and all the sides, mix the sugar and corn starch together and sieve in half to the pan and shake to coat then discard the rest.
2. Put the Gelatin in a medium bowl filled with cold water and a couple of Ice Cubes to keep it cold (can anyone explain why the need for ice cubes) set aside
3. In a medium saucepan gently mix 1/2 cup light corn syrup, sugar and water trying not to splash up the sides. Use a wet pastry brush to wash down the sides to make sure no sugar is on the side to avoid crystalisation. Put over medium high heat with a sugar thermometer clipped on the side
4. Fill another medium saucepan half full with water and place on the stove over medium low heat
5. Put the remaining light corn syrup in the bowl of your mixer with the whisk attachment in place.
6. When the sugar mixture reaches 220f ring out the gelatin mixture and discard the water. Place the gelatin back in the bowl and set over the simmering water and mix with a spatula until it melts. Once completely melted set the mixer on low pour in the gelatin and keep mixer on low.
7. When the sugar reaches 240f take off heat an turn the mixer up to medium for a minute and the slowly add the sugar syrup to the mixer, down the side avoid the whisk. When all the sugar is in turn the mixer to medium high for 5 minutes. Once the five minutes is up add the mint and enough coloring to achieve the desired shade. Now turn the mixer to high for a further minute.
8. Working fast add the mixture to your pan and try to smooth out (i would suggest using an oiled spatula, its sooo sticky) then sieve over the remaining sugar/corn starch mixture. Let set for at least six hours, it should come out the pan easily and can be cut easily with a pizza wheel. You could like me dip them in chocolate or leave them plain.