Marshmallows

Marshmallows

Happy National S'mores Day!

S'mores need marshmallows and these squidgy little white squares of homemade fluff simply cannot be beaten.

Despite begging hubby for a fire pit for the past couple of months, I'm afraid the traditional camp fire s'more won't be happening to celebrate National S'mores Day 2016 in the Orman household.

Perhaps I'll get my wish before we say goodbye once again to Summer in a few short weeks, until then, however, nothing will stop me from toasting these gooey treats on the stove top. The mess is oh so worth it!


Marshmallows

Prep time: 30 mins
Cook time: 7 hours
Serves: 36

Ingredients:

  • 12 sheets beef gelatin
  • 2 cups {450g/16oz} granulated sugar
  • 1 cup {230ml/8 fl oz} corn syrup
  • ½ cup {118ml/4 fl oz} water
  • 2 teaspoons vanilla extract
  • A good pinch of salt
  • ¼ cup {30g/1oz} powdered sugar
  • ¼ cup {30g/1oz} cornstarch

Instructions:

  1. Begin by combining the powdered sugar and cornstarch in a small bowl.
     
  2. Very lightly oil a 9x13 inch metal baking pan with cooking spray or a neutral oil. Line the pan with baking parchment then lightly spray once more before sifting some of the powdered sugar and cornstarch mixture onto the baking parchment. Move the white powder around the pan until all of the paper is lightly covered.
     
  3. Place the gelatin sheets into a medium microwave-safe bowl and fill it with very cold water so that the sheets are covered by a couple of inches {I cut my sheets in half for this step so that they fit inside the bowl}. Leave to soak for 10 minutes.
     
  4. Place the sugar, ½ cup corn syrup and ½ cup water in a medium saucepan and stir gently. Clip a candy thermometer onto the pan and then place over medium-high heat.
     
  5. Bring the mixture to the boil, stirring occasionally. Note that the desired temperature on the candy thermometer is 235-240°F {112-115°C}, otherwise known as soft ball stage.
     
  6. While the sugar mixture is cooking, pour the remaining ½ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment.
     
  7. Drain the gelatin sheets and wring out any excess water. Place them back in the microwave-safe bowl and microwave on high until the gelatin is completely melted {approximately 30-40 seconds}.
     
  8. Turn the mixer on slow and gently pour the melted gelatin into the corn syrup. Keep the mixer running while you check on the sugar syrup.
     
  9. Once the syrup has reached 235-240°F {112-115°C} remove from the heat. At this point you can transfer the syrup to a suitable pouring vessel, or if you feel comfortable pouring from the pan, turn the electric mixer to medium speed and then carefully begin pouring the syrup into the gelatin/corn syrup mixture.
     
  10. When all of the syrup has been added, crank the speed to medium-high and let it run for approximately 7-8 minutes. The candy will turn white and fluffy during this time.
     
  11. Once you see fluffy white goodness, add the vanilla and salt and increase the speed to its highest setting for one more minute.
     
  12. Working quickly, pour the marshmallow into the prepared pan and using an offset spatula, tease the mixture into the corners and smooth the top.
     
  13. Sift the top of the marshmallow with some of the powdered sugar/cornstarch mixture and leave to set for 6 hours.
     
  14. When set, lift the marshmallow from the pan and cut into squares using a knife. Dip the sticky edges of each marshmallow into the powdered sugar/cornstarch mix.
     
  15. Enjoy immediately or store in an airtight container for up to one week.
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Images courtesy of Jodi & Kurt Photography

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