There is something about marshmallows that conjure up warm & fuzzy thoughts. Mini marshmallows floating around in your hot chocolate, ooey, gooey marshmallows after being roasted over a campfire, marshmallows used in rice krispy treats, and the list goes on...I must admit though, I have always bought my marshmallows from a store. I have never tried my hand at making them myself. I'm getting ready though...Again, I have noticed marshmallows gracing dessert tables (can we say Amy Atlas?) and they always look so fluffy, cloudlike & downright delicious. They can be elegant (with a dusting of powdered sugar) and yet decadent (maybe dipped in chocolate). They're multifunctional, sweet enough to be a dessert at a bridal shower & hardy enough to be at a children's party.
Here is the recipe I am going to use when I make these little lovelies...
3 Tablespoons unflavored gelatin (about 3-1/2 envelopes)
1 cup cold water, divided
2 cups sugar
1/2 cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
Sifted confectioners sugar
1. Lightly spray a 9x9 baking pan with nonstick spray with flour & set aside
2. In a small bowl, combine gelatin & 1/2 cup water & set aside
3. In a small saucepan, combine sugar, corn syrup, & remaining 1/2 cup water over medium high heat, stirring constantly, until sugar is dissolved. Cook without stirring until sugar mixture
reaches 240 degrees on a candy thermometer.
4. In a medium bowl, beat egg whites, vanilla, and salt at high speed with an electric mixer until
stiff peaks form. In a separate bowl, combine gelatin & hot syrup mixture. Beat at high speed
with an electric mixer until mixture is thick & tripled in volume (about 3-4 minutes). Fold in egg
mixture. Spread mixture evenly into prepared pan. Sprinkle top with confectioners' sugar.
Refrigerate for 2 hours, or until set. Remove from pan & cut into squares.
The marshmallows will be easier to cut if you freeze them prior to cutting. You may also want to spray the knife with nonstick spray to prevent the marshmallows from sticking to it.
**Yummy additions you may want to add**
2 cups graham cracker crumbs
8 ounces toffee bits
8 ounces chocolate chips, crushed
Add these items in step 5 after you have combined the gelatin & hot syrup mixture. Beat the yummy additions for 2 minutes or until mixture is thick & tripled in volume and then continue on with the rest of the directions.
Perhaps, perfect for that cup of hot chocolate after decorating the Christmas tree?
Now who wouldn't love to get these pretty's as a gift?
Recipe from Southern Lady, Images from Flickr