Friday, February 4, 2011

Your Job Pays You in Marshmallows?!

Recently, I have been feeling inspired by the color white. More than likely because I am surrounded by it. Boston's snow accumulations are currently at 70.7 inches as of this morning at 6am (I am trying to ignore the snow fall predictions for tomorrow). So, I decided to make Marshmallows. They are surprisingly easy. Mandi gave me a book for Christmas: Jam it, Pickle it, Cure it and other projects by Karen Solomon. One if the handy and fun projects in this book I've been wanting to try is making marshmallows. I gave it a shot.

Here's what you'll need:

a small saucepan
a candy thermometer (one that reaches over 250f)
a medium bowl
a standmixer or a hand mixer
an 8"x8" pan

2/3 cup water, divided
3 (1/4-ounce) envelopes unflavored gelatin
1 cup granulated sugar
1 cup light corn syrup
Pinch of kosher salt
1 teaspoon vanilla extract
1 cup confectioners' sugar, for dusting

I also used cocoa and made some toasted coconut to coat the marshmallows.

First you'll want to grease and coat your 8x8 pan and set it aside for later.

Next, pour 1/3 cup of water into a bowl or stand mixer bowl. Sprinkle the gelatin over the water and let stand for about 10 minutes or gelatin is softened.

In the small saucepan, off heat, combine the remaining water, granulated sugar, corn syrup, and salt. Place over medium-high heat. Clip your candy thermometer to the side of the pan and make sure it doesn't touch the bottom. Cook until it reaches 240 degrees.
I used my french press to hold the thermometer up high enough not to touch the bottom of the pan.
When the mixture is at 240 degrees slowly add to the soften gelatin. Add vanilla and increase the mixer speed to medium high. Beat for about 10 minutes or until the mixture becomes very white, stiff and sticky.

Spread the mixture into your 8x8 pan with a lightly oiled spatula. You can wet your hands and press the mixture into the corners of the pan if you need too. I didn't, it settled itself pretty well. Let cool for an hour or more until it is firm and cool.
It looks like glue!

Run a wet knife around the edges of the pan of cooled marshmallow to release it from the pan. Cut into whatever sized marshmallows you enjoy. Remember to keep wetting your knife as you go, these buggers are stiiicky. Then toss and coat your marshmallows and enjoy!

cocoa coated marshmallows
powered sugar coated marshmallows
toasted coconut coated marshmallows

Rajiv went for the coconut.

Karen said they will keep for up to a month when stored in airtight containers at moderate temperatures.

Toasting coconut is also really simple. I used what I had on hand which was sweetened coconut flakes. I prefer unsweetened. I put the oven at 350 and did a single layer of coconut on a cookie sheet for 10 minutes. Stirring them to get even brownness is good. I got distracted and would have pulled them out sooner had I been watching them. They were on the toastier side but thankfully that's how I like my toasted things.

Also, you get bonus points if you can tell us what movie the title of this post comes from...

Any other candy treats you are interested in seeing on Fedish? Let me know! I always love a good challenge.


  1. whats eating gilbert grape......bam roasted

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  4. Oops, I gave away the answer. Deleting...

  5. those look really good, and I don't even like marshmallows!

  6. really cool! if you could please try and explain with pictures the process of tempering chocolate when making confections from real chocolate?--not chocolate coating.

  7. Somebody put gum in my helmet again...