Marshmallow Cut-Outs

It amazes me that clear sugar syrup can turn into chewy white marshmallows in a matter of a half hour.  Watching a gooey cloud grow in the mixer bowl feels like magic.  Homemade marshmallows are just really really fun to make.  If I had kids around I'd make them do this (If you do have kids around, be warned--240° sugar is too hot for little ones to handle). You could flavor or color them all different sorts of ways or coat them in decorating sugar or coconut or cocoa.  Here they are plain old vanilla, spread thin, and cut into shapes with a cookie cutter.

Marshmallow Cut-Outs

  • 2 packages unflavored gelatin
  • 1 C granulated sugar
  • 2/3 C cold water
  • 2/3 C light corn syrup
  • 1/8 tsp kosher salt
  • 2 tsp vanilla extract
  • 1/4 powdered sugar
  • 1/4 C cornstarch

Sift together the powdered sugar and cornstarch in a small bowl.  Lightly coat a jellyroll pan with nonstick spray. Sprinkle some of the cornstarch mixture to cover the pan, shaking off and reserving the excess.

In the bowl of a standing mixer, sprinkle gelatin over 1/3 C of water and let sit while you cook the syrup.   In a heavy saucepan, cook the sugar, corn syrup, 1/3 C water, and salt covered for 4 minutes.  Uncover and continue to cook until the mixture reaches 240° F on a candy thermometer.  Remove from heat.  Using the whisk attachment on the mixer at low-speed, slowly pour the hot syrup into the gelatin mixture.  Once all the syrup is in, up the speed to high and beat for about 15 minutes until thick, white and fluffy.  Mix in vanilla.  Spread the mixture into the prepared jellyroll pan, smoothing out with a spatula.  Do your best with that part--it's not so easy.  Sprinkle more of the cornstarch mix over the top, reserving the excess.  Let sit uncovered for 4 hours or overnight.  Dip a knife or cookie cutter into the cornstarch mix and cut into shapes, coating the sticky edges with the cornstarch mix.  Keep in an airtight container.

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